You know how you see those recipes all over Pinterest and the Internet and store magazines? The ones that have the easy chicken dish – the one with rice mixed with a bunch of cream-of-whoknowswhat soups and onion soup mix? Then you put the chicken on top and it’s all done in one hour? It’s like some kind of Amazing Super Duper Kitchen Meal!
Well, I won’t lie. I always skipped over those recipes in the magazines and church cookbooks. Because really, I don’t buy those things any more. I move right on to the recipes calling for bacon or chocolate…or bacon AND chocolate. But today, today my friends, we are going to CONQUER THE CHICKEN DISH!!!! Step aside cream-of-whoknowswhat. Stacy is in town.
This cookbook is from the church where my Uncle Bob goes – Chilhowie Baptist Church. It’s full of lovely gems and I’ve made a ton of recipes out of here. Thank you, Chilhowie Christian Church ladies. You’re amazing…probably because you’re from my home town and you like butter. Ba, da, da! (Pretend you heard the funny drum cue.)
This recipe was called “No Peek Chicken.” I’d love to have a picture for you, but I won’t lie. I forgot to take it and I’m too lazy to get up now and do it. I just found Andy playing in my earrings and Annie decorated all her furniture with stickers. Soooooooooooooooooo, I’m sitting down right now and don’t plan to get up until someone screams. Suffice it to say it called for chicken, rice, cream of soups, and onion soup mix. That about sums it up.
I used brown rice instead of white. We do eat a lot of white rice – basmati…because it’s my favorite and it makes me happy. I would be content eating nothing but a big plate of buttered white basmati rice. Wait, now I’m distracted. What were we talking about?
Oh yeah, brown rice. It’s a love that I’ve had to cultivate. Because at first I HATED BROWN RICE. I felt like I was trying to eat a plate of dirty grass. So, if you hate brown rice, don’t give up on it…keep eating your grass occasionally and it might start to rub off on you. Then you’ll have grass stain.
I don’t buy onion soup mix either…so I just used some spices and these lovely dehydrated onions. Man, if you don’t keep these in your pantry you don’t know what you’re missing. I use them all the time. They give such a lovely flavor – and if you forget to chop your onions because there is a 16 month old hanging on to your leg and you can’t make it to the fridge, just dump some of these in and call it done.
So, now we have two options. We can make up a batch of cream-of soup with my Cream of Soup Mix OR we can just make a fresh batch of cream of chicken soup…I decided on the latter. It’s super quick to whip up, so either one will work. One batch of fresh makes the equivalent of two cans, which was perfect for this recipe. If you make the mix, remember you need about 2 ½ cups worth of thick soup.
When you mix it all together and lay the chicken on top, it will kinda sink down. Don’t freak out…it can swim. Those breasts are heavy. Okay, I must stop now because I could make TOO MANY jokes about what I just said. Moving on.
Look how lovely and delicious that looks! Man, this is an Amazing Super Duper Kitchen Meal! And I didn’t even need the mixes. 🙂 Since the homemade soup whips up so quickly, this meal is a quick fix, even with all the homemade items. The brown rice didn’t overpower the other flavors – it was a nice mix. But white rice would work great too.
I got two thumbs up from everyone for this meal – including The Picky One. So, that should tell you something. It’s an Amazing Super Duper Kitchen Miracle Meal. Amen.
No Junk No Peek Chicken
- 1 cup rice (brown or white)
- 1 batch Homemade Cream of Chicken Soup
- ¾ cup water
- 4 chicken breasts
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 2 tablespoons minced dried onions
- Combine rice, soup, water, and seasonings (except dried onions).
- Pour into greased casserole dish (I used an 11×7 size).
- Place chicken breasts on top of rice. They will sink some.
- Sprinkle breasts with additional salt if desired.
- Sprinkle onions over all.
- Bake at 350 degrees for 1 hour or until rice and chicken are done.
- Let stand 5 minutes before serving – to thicken.
Yield: 4 servings