No Peek Chicken
You can make this ahead of time and warm it in the microwave.
If you'd like to save time, use the bottled garlic.
You may even want to use some fresh celery or carrots in here; maybe even a different type of rice. I've not done that, so I don't know how it would affect the liquid content and the softening of the rice.
1 cuncooked long-grain rice
1 can(s)(10 3/4 oz.) cream of mushroom soup
1 can(s)(10-3/4 ounce) can cream of celery soup
1 pkgonion soup mix (from a 2-ounce box)
1soup can cold water
1 clovegarlic, crushed
1 tspchopped fresh parsley
1 tspworcestershire sauce
1chicken (3-1/2 to 4 pounds), cut into 8 pieces
·paprika for sprinkling
How to Make No Peek Chicken
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.
- Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.
- Bake 1-1/4 hours. Do NOT open cover (not even to peek) during baking.