No Peeking Chicken

6 servings Prep: 15 m Cook: 2 h Total: 2 h 15 m Beginner
5.0/5 (1)
No Peeking Chicken
Smells so good makes you want to look at it before it is through cooking. But remember: No Peeking allowed when cooking this dish! Tender chicken bakes over long grain rice with mushroom soup, cream of celery, and onion soup mix for an easy one-pan supper.

Ingredients

6 servings
  • 4 tbsp butter or oleo
  • 1 can golden mushroom soup
  • 1 can cream of celery
  • 1/2 cup milk or a soup can
  • 1 cup long grain rice
  • 1 package Lipton onion soup mix
  • 3 pounds fryer cut up and lightly seasoned

Step-by-Step Instructions

  1. Preheat oven to 325°F.
  2. Sprinkle the rice on bottom of a 9x13 baking pan. Melt the butter/oleo with the milk and pour over the rice. Mix soups together and spoon over rice.
  3. Place chicken pieces over rice, skin side up. Sprinkle onion soup mix over chicken and seal tightly with heavy duty foil.
  4. Bake at 325°F for two hours. Remember - no peeking! The sealed foil traps steam to cook the rice perfectly and keep the chicken moist.

Common Problems and Solutions

Q: Why is my rice still crunchy after two hours?

A: Make sure you're using regular long grain rice (not instant or parboiled), and that the foil seal is completely tight with no gaps. The steam needs to stay trapped to cook the rice properly. Also verify your oven temperature is accurate.

Q: Can I peek to check if it's done?

A: Resist the urge! Opening the foil releases all the steam and can leave you with undercooked rice. Trust the process - two hours at 325°F is the magic formula. If you must check, wait until at least 1 hour 45 minutes in.

Q: The chicken skin isn't crispy - is that normal?

A: Yes, this dish produces tender, fall-off-the-bone chicken with soft skin, not crispy. The foil-sealed method is all about moist, steamed cooking. If you prefer crispy skin, uncover and broil for 3-5 minutes after the two hours.

Tips and Techniques

Use heavy duty foil and crimp the edges well - a tight seal is critical for trapping steam. The chicken can be seasoned simply with salt, pepper, and a bit of Cajun seasoning before placing on the rice.

Ingredient Substitutions

  • golden mushroom soup: cream of mushroom soup
  • Lipton onion soup mix: any brand of dry onion soup mix
  • whole cut-up fryer: chicken thighs or breasts only
  • butter: margarine or olive oil

Equipment Needed

  • 9x13 inch baking pan
  • heavy duty aluminum foil