Skip to main content

No Peek Chicken




Ingredients :
  • 1 box Uncle Ben�s Long Grain Wild Rice (original recipe)
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can water
  • (You can add another can of water for moister rice.)
  • Chicken breasts or tenders

How to make it :
  1. In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
  2. one can of water.  I always add the extra can of water because I like moist rice.
  3. Arrange the raw chicken on top of the rice mixture�.
  4. Cover and seal with foil��
  5. Bake at 350 degrees for 2 1/2 hours and �Don�t Peek!�
  6. Your house will smell amazing!


Base Recipe adapted from this SITE

Comments

Post a Comment

Popular posts from this blog

Buttermilk Fried Chicken

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fu...
Post a Comment
Read more

Crock Pot Honey Garlic Chicken

Ingredients 6 boneless , skinless chicken thighs* 4 garlic cloves , minced 1/3 cup honey 1/2 cup low sodium ketchup 1/2 cup low sodium soy sauce 1/2 teaspoon dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve. Base Recipe adapted from this SITE
Post a Comment
Read more