Sometime, I think in October, I came across a recipe for "No Peek Chicken" on Facebook. It seemed easy enough, so I added it to my meal plan for the month of November. When it was time to go grocery shopping, I pulled up the recipe to see what I had to buy for it, and that's when I realized there weren't any measurements listed! So, I guessed and added the items that I needed to my list. It came out so so good, and now I'm going to share the recipe (measurements and all) with you here!
No Peek Chicken
1 1/2 pounds of chicken breast (I used bone in because that's what I had. You could also probably use tenderloin or thighs)
1- 26 ounce can of condensed cream of mushroom soup (The original recipe calls for one can of cream of mushroom and one cream of celery, but our store didn't carry the cream of celery)
1 can of water (The original recipe calls for 1 can of water, adding an additional can of water if you like your rice moist. Since I was using a large sized can of soup, I figured a can full of water was enough)
1- 6 ounce box of Uncle Ben's Long Grain & Wild Rice Original Recipe (There is a "fast cook" version, don't get that one)
Preheat your oven to 350º. Grease a 9x13 pan and add the rice, condensed soup, and water (I think I will use a little less water next time, it came out delicious, but a little soupy). Blend the rice, soup, and water lightly and then lay the chicken breast on top of the mixture. Cover the pan tightly with aluminum foil and place it on a baking sheet (optional, just to prevent a possible oven mess).
Put your pan into the preheated oven and bake for 2 1/2 hours. Remember not to peek!
You can serve this meal with vegetables (we had steamed asparagus) or enjoy it as is. It tastes as good as it smells and it is pretty filling. The only thing I want to suggest is to make this on a day that you don't have a bunch of errands to run. We had a late dinner because I had to run out and didn't want to leave the oven on while I was gone.