Even though I'm a Stay at Home Mom and homemaker, I'm also a student and a part-time blogger. Sometimes I have nights like most busy parents, where I cannot stand the idea of hovering in the kitchen making dinner. So I have become a HUGE fan of the "One Pot (in this case, baking dish) Dinner", but No-Peek Chicken has to be one of my favorites.
I originally found this recipe on Pinterest, I didn't have some of the exact ingredients that are called for so I changed some things. For example, I used Uncle Ben's Brown Rice instead of Long Grain Wild Rice and I swapped Cream of Mushroom for Cream of Chicken with Herbs. I also decided to add broccoli to the mix because we still needed a veggie.
You will need:
- 1 cup Uncle Ben's Brown rice
- 2 cans of "Cream of ..." condensed soup - I usually use Cream of Chicken with Herbs or Cream of Mushroom
- 1 can of water
- 1 medium stalk of broccoli
- 2 or 3 lbs of chicken breast
- well greased 9x13 in baking dish
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| I forgot to take a picture of the individual ingredients, sorry. So you get a picture the assembled dish prior to covering with tin foil and cooking. |
How to do it:
- Preheat oven to 350 degrees
- Mix rice, soup, water and (rinsed) broccoli tops in a bowl and pour into a greased 9x13 baking dish
- lay chicken breast on top of mixture
- cover tightly with tin foil
- bake for exactly 2 1/2 hours.
- DO NO PEEK UNTIL IT'S FINISHED!
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| Voila, the finished product! Chicken should fork tender and the broccoli and rice should be cooked through Be careful of steam when you remove the tin foil. |
Enjoy.
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