"Don't Peek" Chicken
- SERVES
- 4
- COOK TIME
- 1 Hr 15 Min
Hey you, no peeking! There's a reason why we call this chicken casserole "Don't Peek" Chicken! It's 'cause the secret to this recipe, unlike other chicken dishes, is keeping the foil on tight; the foil ensures that all those yummy, classic chicken dinner flavors spread throughout the dish. So, resist the urge to glance in! You'll be thanking us later, for one of the best chicken recipes you've ever had!
What You'll Need
- 1 cup uncooked long-grain rice
- 1 (10-3/4-ounce) can cream of mushroom soup
- 1 (10-3/4-ounce) can cream of celery soup
- 1 envelope onion soup mix (from a 2-ounce box)
- 1 soup can cold water
- 1 clove garlic, crushed
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1 chicken (3-1/2 to 4 pounds), cut into 8 pieces
- Paprika for sprinkling
What to Do
-
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.
Notes
- Sprinkle with fresh chopped parsley before serving for an impressive finishing touch.
- This is great made ahead and rewarmed in the oven or microwave. For a different taste treat, why not try adding some carrot or celery chunks or using flavored rice? And remember, bottled garlic is a wonderful time-saver.
- If you're looking for more great weeknight dinners like this "Don't Peek" Chicken, check out our free eCookbook, Easy Weeknight Dinners: 20 Recipes for the Busy Cook.
- Plus, if you're looking for some excellent sides, be sure to check out our free eCookbook, Tasty, Easy Vegetable Recipes: 35 Vegetable Side Dishes.
Read NextThe Best Chicken Tenders Ever
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evelemmons 4993973
May 22, 2018
The Time is not long enough. Rice crunchy chicken stiff not done. Cook at least 2 hours 15 minutes.
Morehouse17
Mar 28, 2018
You had me at "don't peek". Anything I can just prepare and leave the cooking to the oven is an automatic save for me. Not that I do not love to prepare wonderful meals for my wonderful family but sometimes I am short on time and meals like this are a huge help.
Delphine Bryant
Mar 12, 2018
Now this is my kind of meal. I like the added not to add chunks of carrots or celery to the mix. And by the previous posts, this is not only great for chicken but can be used with other meats and you can swap rice for orza. This is a great recipe.
rosenfl
Nov 04, 2017
there is a similar recipe for Cubed Steaks - stays very moist and I use brown rice so I don't think it would be a problem with boneless breasts as long as they not too thin
hattiescupandsauce r 2977592
Nov 04, 2017
I have been using this recipe for many years. My husband is a hunter and this recipe also works great with pheasant!
kenndonh 5187693
Mar 06, 2017
I made this yesterday but made some changes. Instead of Cream of Celery soup which I didn't have, I used Cream of Chicken along with the Mushroom soup. I added 3 garlic instead of 1 and then added some fresh mushrooms. Very good BUT next time I will only use 1/2 cup of rice so there is more sauce.
dtmilligan437 3387 231
Jan 15, 2017
This is a wonderful dish that I've made a lot in my younger years. My husband (married 14 yrs) had never had it before, and he's not a rice fan. I asked him to give it a try the "No-Peek Chicken," he really liked it and decided that this was a great way to eat rice. I've also made this with orzo and quinoa to bump up the nutritional value, and we like it that way even more.
danceann217 427255 4
Jan 04, 2017
Made this for 8 adults. I actually made two pans and baked them at the same time. Made it with all different chicken parts with bone in and took the skins off. Added sliced up onion, sliced carrots, fresh mushrooms, and cut up celery in the mix. On the side I steamed some fresh broccoli. Easy recipe and it turned out very good.
Tammy
Nov 15, 2016
This looks absolutely divine. As a mom of six, I need easy to make, good meals that the kids will enjoy. I think this would be wonderful with breasts or even thighs. I will look for lower sodium options for the ingredients that offer that. I know the soup mix has more than enough sodium in it. I am making this today for tomorrows dinner. I find that like soup, recipes like this are often better the next day!
mmeeks94
Aug 29, 2016
This looks so tasty! Chicken and rice is pretty much my favorite dish of all time. I'm definitely going to try this sometime :)
reimerosa 9915225
Jul 16, 2016
I really hate those add's that are a loud video where the picture of the recipe is usuallu located. The only way I have figured out to turn it off is to click on it and when it goes to the website to click it back to the recipe. annoying!
reimerosa 9915225
Jul 16, 2016
very good! I used chicken leg quarters cut up and its was excellent. I also cooked the rice first since I like brown and it takes longer to cook. Other than that, followed the recipe exactly. The leftover gravy was really good the next day too.
rrwagar
Jul 07, 2016
How long would you bake this if you used boneless, skinless chicken breasts? Thank you!
Test Kitchen Team
Jul 08, 2016
Hi there! The Test Kitchen has not made this recipe with boneless chicken breasts and we do not believe it would work because the rice needs to cook for one hour and the chicken breasts only need 20 minutes. Thanks!
emilylawless 63979 35
Jul 12, 2016
I have been making a recipe almost like this forever... only difference is that I use a an of French onion soup, one can of cream of mushroom. Either way, you can make this with boneless, skinless breasts... just use minute rice instead and cook for 35-40 minutes until the chicken is cooked through.
gagnevada 6142590
May 02, 2016
Made it. Exactly as it calls for except have to add more liquid due to I live in 4,500 feet altitude. Came out great. My husband loves rice! Will make again.
orr6255 5449439
Apr 10, 2016
Made this 2x's .Used different cream soups each time and used chicken strips once and bone in chicken breasts once. Didn't use onion soup. Used ranch seasoning 1x and used Italian dressing seasoning 1x. (Just on the chicken ).
Lorrainehope
Apr 05, 2016
the picture and recipe looked so good I had to try it right away it turned out so good!! I will make it a lot more and often. Even my husband liked it. He was tired of chicken the same old ways. I am so glad I found you Mr. food!
profloorsnick 2474 849
Apr 04, 2016
Made this yesterday, after 1.25 hrs chicken was 140 deg. another 20-30 min. to get to 170. Pretty soupy, chicken lacked flavor. Not a do-again recipe.
carolgilmore 34635 00
Apr 03, 2016
I don't like the ads that are on the side, I have to look at ugly belly fat and wrinkles. The meals look great but those ads turns my stomach.
Test Kitchen Team
Apr 04, 2016
Hi Carol - In order to provide you with thousands of free recipes we have to include advertisements on our page. However, if there are advertisements that you find distasteful, we encourage you to send us some information using the "Contact Us" link below. Be as specific as possible when describing the ad, so we can locate it and remove it. We try our best to clean up any of these offensive ads, so you can have a better experience on our site. Thank you for reaching out to us!
chrisk
Mar 17, 2016
Have made this quite a few times, love that I can put it in the oven and go on to other things but did add 1/2 cup of water to ensure rice cooking, just need to figure out a sub for those canned soups. Then I can make it more often.
wilsona1 7707878
Jun 12, 2015
I made this before. I actually cooked my rice a little way on stovetop before adding soup mix because last time the rice was hard. Hope that will help the rice not be hard by finishing cooking in stove.
ruska2001
Apr 04, 2015
Question for the TEST KITCHEN TEAM How long would I cook this if I were to use boneless chicken breasts instead???
Test Kitchen Team
Apr 06, 2015
Hello- Unfortunately you can't use boneless chicken breasts with this recipe. The chicken would cook faster than the rice, which would result in dried out chicken. You may like our Souped Up Chicken and Rice recipe that uses boneless chicken breasts. Here is a link: http://www.mrfood.com/Chicken/Souped-up-Chicken-and-Rice-728
jsmbear1999 901544 9
Aug 22, 2015
I have been making this for years. I do use the boneless skinless chicken breasts. I use instant brown rice instead of uncooked long-grain rice. Follow the rest of the recipe. It turns out perfect every single time without the chicken being dry.
f hall
Mar 08, 2015
This chicken recipe turns our really well and tastes great. Chicken gets dry so easily but not in this dish.
almondorange 73121 96
Jan 27, 2015
I made a few changes. I added mushrooms and celery and added a couple of boneless breasts for the last 45 min (I cooked for 2 hours). I used a dash of onion powder instead of the onion soup mix and it was perfect. After it came out of the oven, I skimmed the fat off the top and the rest set up nicely. My dad liked it ok, my son loved it!
yankeezphanz 77514 47
Jan 19, 2015
love this recipe!! the 2nd time i made it i doubled everything except the chicken. it is easy to make and tastes wonderful. love the paprika's added flavor.
mandrkaraoke 46789 66
Nov 10, 2014
Can I used skinless, boneless chicken breasts instead of a whole chicken??
Test Kitchen Team
Nov 11, 2014
Unfortunately you cannot use skinless boneless chicken for this recipe. The long grain rice needs 50-60 minutes to cook, which would cause the boneless chicken to overcook!
callenmullen 66985 59
Mar 02, 2015
I have used boneless, skinless in this recipe for years.....in fact I cook it on the stovetop and works just as well, and doesn't require an hr to make
jkschmid 5867446
Oct 30, 2014
I made this for dinner last night. It was very good except waayy too much garlic for us. I will make again cutting back on the amount of garlic. Baked it for 1 1nd 1/2 hours and it was done perfect. I did Not brown the chicken first. Actually, I followed the recipe to the letter.
Bob H
Nov 04, 2014
One clove of garlic was too much? What a bunch of wusses! I would have used 4 or 5 cloves! ;-)
RacerGirlSan13
Oct 28, 2014
After reading all the comments I have a question, should i brown the chicken first before putting it in the dish & can i use noodles instead of rice? I'm a new cook so all tips will be greatly appreciated. Thanks in advance.
jwjw24
Oct 29, 2014
No, you don't need to brown the chicken. I have made this many, many times. I always bake it 2 hours, I never have used Worcestershire sauce and I always use garlic powder instead of whole garlic, also the way I was taught to make it you use a 1/2 a cup of diced celery and not celery soup, 1 can of cream of chicken soup and 1 can of chicken rice soup. I don't think it would work with noodles because it bakes so long the noodle would be mush. Another thing is I always use skinned chicken pieces because the skin is not very appetizing from baking in liquids. This is really very good, my family loves the rice and it is better reheated. I make more rice than the recipe calls for. I am not rating this high because I like my recipe better.
Test Kitchen Team
Oct 29, 2014
Hi there! You do not need to brown the chicken first. It'll cook perfectly without browning first. We also do not recommend using noodles, since they may overcook and become mushy due to the cooking time in this recipe. We hope you enjoy your new cooking journey!
BJ FollmerWeirich
Oct 28, 2014
I will try this in my dutch oven. Not real fond of aluminum foil.
whosyournana 96222 26
Oct 28, 2014
I always switch out mushroom soup for crm of chicken, very flavoriteful and my kitchen smell as if my mom was in there cooking!
ReverendM
Oct 28, 2014
I loved the flavor, but the chicken simply would not cook completely in the rice, so I finally had to take the chicken out and finish it in the microwave since I didn't want to over-cook the rice. My oven thermostat is pretty accurate, so I'm not certain what went wrong. But, as I said, everyone enjoyed the dish once I finally got the chicken cooked.
jwjw24
Oct 29, 2014
I have been making this for years and I bake it for 2 hours and skin the chicken pieces.
Test Kitchen Team
Oct 29, 2014
We're sorry to hear you had some trouble getting the chicken to be fully cooked! It may be due to the size of the chicken pieces. Larger pieces of chicken will need more time to cook; they will also take longer to cook if they are crowded in the dish. We're glad that you were able to find a way to save the dish, and that everyone enjoyed!
Chef 4963985
Aug 30, 2014
Can this recipe be made using hash brown potatoes instead of rice?
Test Kitchen Team
Sep 02, 2014
Hi there! While we have not tried this recipe with hash browns, we do not think this will work. We believe the potatoes may turn out mushy. If you do give it a try, please let us know how it works out for you!
tst63
Aug 30, 2014
Do you have to adjust the cooking time if you use boneless chicken breasts?
Test Kitchen Team
Sep 02, 2014
Hello! We do not recommend using boneless chicken breasts for this recipe, since the chicken breasts would take about 25 - 30 minutes to cook. The rice would still need to cook for 1 to 1-1/4 hours.
billm1949 2456546
Aug 30, 2014
Is there a good substitute for mushrooms and/or mushroom soup? Mushrooms don't agree with me. Thanks
pakgal04 2567759
Aug 30, 2014
I use a can of cream of chicken instead of cream of mushroom because I don't like mushroom
RacerGirlSan13
Oct 28, 2014
@billm1949 2456546...I have made it and used cream of chicken soup, came out great. Hope this helps!!
Member 0903842
Aug 30, 2014
I want to use brown rice do I need to add more water or change the baking time?
Test Kitchen Team
Sep 02, 2014
Hello! We do not recommend using brown rice in this recipe. Brown rice takes 45 minutes to cook, while long grain rice takes just 20 minutes. If you add in the 25 minutes of cooking time, you run the risk of having your chicken dry out!
momcooks2001yahooc om
Aug 26, 2014
I would like to increase rice (uncooked) to 2 cups and I also plan on adding some chopped broccoli to this recipe. How much more water should I add? Any other adjustments that I should make?
Test Kitchen Team
Aug 27, 2014
Hi there, momcooks2001yahoocom, We don't really recommend adding extra rice because there won't be enough room in the casserole dish to allow it to cook properly. If you would like extra rice to go with this dish, we recommend cooking it on the side. Good luck!
SuziQ61
Aug 21, 2014
In the process of making this but as I've used condensed soup I'm not sure whether I ought to put 2 cans of water in. At the moment I've just put one in, so watch this space!
Test Kitchen Team
Aug 22, 2014
Hi Suzi - Cream of mushroom and cream of celery are condensed soups, so you don't need to add any extra water. Let us know how you liked it! :)
Jab68d70 5159156
Aug 14, 2014
Hi there this looks good. What is the sodium content because of the soups it contains. Would using low sodium soups do anything to the taste?
Test Kitchen Team
Aug 15, 2014
Hi there! We are working on getting the nutritional information on our site as soon as possible. You can substitute with a low sodium soup if you'd like. This will make the dish a little less salty. If you're watching your sodium content, we recommend using half of the package of dry onion soup mix, since this also contains sodium.
chris28304 7517324
Aug 01, 2014
I've been making a version of this for years without the onion soup mix. I always use cream of chicken and cream of mushroom soup rather than the cream of celery. This recipe always taste better to me the next day.
farmerzdtr
Jul 25, 2014
I can't have onions, so I left out the onion soup mix. The rice was okay, the chicken was okay ... but the whole dish just tasted BLAND to me, like it needed salt. Surprised to see how many people said it tasted too salty! And now I have a ton of leftovers. I threw out the recipe.
JennD
Aug 14, 2014
The onion soup mix has a lot of seasonings in itself, so it doesn't surprise me that your dish turned out bland.
meatandtaters
Aug 18, 2014
"It tasted like it needed salt" but instead of putting some more salt on it you refused to eat it and threw the recipe away. When ingredients are deleted that is ALWAYS going to change the taste of the dish. There's nothing wrong with the recipe.
hortenciab1 115184 6
Apr 01, 2014
I've been making this forever. It quickly became a family favorite. I use just chicken legs & thighs and sprinkle some of the onion soup mix on top of the chicken.
cooking is fun
Mar 03, 2014
This dish was "VERY GOOD" .... I changed the recipe some because I didn't have all the ingredients and wanted to make it now. I used boneless chicken breast and instant rice. I didn't have any cream of celery soup (and my family don't like celery) so I used a can of cream of chicken soup. I followed the directions but cut the baking time to 50-60 minutes (because of the chicken and rice). The chicken was not over cooked and the rice was not mushy. I agree with the post from "all or nothing" you may want to use low sodium ingredients, it was a bit salty, but still a great dish.
cooking is fun
Mar 03, 2014
I changed it up a little because I didn't have all the correct ingredients, and it was very good! I used boneless chicken tenders and minute rice, and cut the cooking time to 45 - 50 mins. I didn't have the cream of celery soup (and husband don't like celery) so I used cream of chicken soup. The chicken was not too tender and the rice was not mushy or over cooked. I agree with the post all or nothing made, you might want to use low sodium products, it was a bit salty ... but VERY good!
rylee307
Feb 22, 2014
Sorry for posting twice. It didn't look like it went through so I tried a 2nd time!
rylee307
Feb 22, 2014
I have been making this dish for 30 years and for the past 10 or so years I always use boneless skinless chicken breasts. I don't mix all of the soup with the rice, I pour some of it over the chicken and sprinkle some dry onion soup mix on top too. I have never had a problem with the chicken being over cooked. I often make this in the slow cooker also and it turns out great!
natalieg1962 65843 51
Mar 02, 2014
How long do you cook in a slow cooker? and do you include the rice or cook the rice separately?
rylee307
Feb 22, 2014
I have made this dish for 30 years and usually use skinless, boneless chicken breasts with no problem. I don't mix all the soup with the rice, I pour some of it over the chicken and also top with some of the dry soup mix. I often make it in the slow cooker also. I love this dish!
all or nothing
Jan 02, 2014
Excellent recipe. I have sprinkled the French onion soup mix on top of the skinless chicken pieces instead of including it in soup mix. Might want to use low sodium products since this becomes rather salty.
ronraleigh 9970233
Dec 30, 2013
RonRaleigh 9970233 I have not made this recipe, but I would like to know if Fish, I like Cod, could be substituted for the chicken
Test Kitchen Team
Dec 31, 2013
Unfortunately fish can't be used for this particular recipe. The fish would cook too fast, and the rice would still be hard.
lisasil22
Nov 19, 2013
Really enjoyed this dish!!! Good flavors and plenty of rice...will be making this again!
DragonLady39
Oct 15, 2013
I think rating a recipe as well as commenting gives the viewer a "quick" reference if the recipe is worth it and the comment adds special info; that is why we rate AND comment.
DragonLady39
Oct 15, 2013
Oh my gosh, this is so very good. I made exactly as recipe showed and it was super delicious. I will certainly recommend this recipe and I will make this again and again. All I needed was a salad to top this off.
denalocher
Sep 25, 2013
I have made this so many times! This is one of my husbands favorites. I've used browned beef tips instead of chicken, too, and it's just as delicious.
charlotte12az 8876 175
Sep 24, 2013
Ok...making it right now. Using boneless skinless chicken breasts....and about 1 and 1/2 pound of drumsticks with chicken on. Cooked for 1 hour and 15 minutes at 350 as directed...still blood coming out! So ...added another 10 minutes. Still blood in the chicken. So..because of ravenous boys...turned stove to 425... And am adding another 1/2 hour. What did I do wrong???
sandyfoote1 150614 8
Nov 06, 2013
I have made this a few times with chicken boneless breasts and after baking 1hr30mins. , it was still watery. So now what I do is bring the soup and rice to a boil first...then pour it over the chicken, cover with foil. It comes out quicker. I wouldn't use drumsticks.
nadiamiles 6402166
Sep 24, 2013
I give this 5 stars. My family loved it .....substituted cream celery for cream of chicken...
luckyohara 7927723
Aug 25, 2013
Your recipes are all wonderful, but there are only 2 of us. It is easier to multiply to make the recipe bigger and harder to make it smaller so how about some recipes for us senior citizens that don't have a house full of family?
hardrockbg 9170796
Aug 14, 2013
I had to rate this and I have never even made it. Am trying to get info for making it. How can I rate it? Need help.
sandyfoote1 150614 8
Aug 24, 2013
I agree, when making a comment why do we need to rate a scale 1 through 5?
RacerGirlSan13
Oct 28, 2014
I saw in the upper right hand corner is a box to check for haven't made it yet. I too find it annoying when asked that so I just type haven't made it yet and rate it 1/2 way lol hope this helps.
hardrockbg 9170796
Aug 14, 2013
how many boneless skinless chicken breasts can I use and long grain white rice? How long do I cook it? I never use whole chicken or with skin on.
Angie Perreault
Aug 13, 2013
This was is one of those dishes that makes your eyes roll around in your head !!!! Absolutely incredible...I doubled the recipe, and so glad that I did...the rice is addictive ...can't get enough !!! Highly reccomend this dish !!!
Marl
Aug 12, 2013
Does anyone know why my long grain rice was not fully cooked yesterday when I made the NO PEAK Chicken? I cooked it for 1-1/2 hrs instead of 1-1/4 hrs. I covered the dish with foil just like the recipe stated. I am going to recook the rice in a pot today.
irasand 3591212
Aug 10, 2013
Didn't HA e a whole chicken so u added smoked sausage.aS delicious.Will make it agaun
sandrad47 3061682
Aug 07, 2013
My Mother use to make this recipe all the time when I was growing up, it was always so good and I make for my children as well. quick and easy and so good.
syates 2026104
Aug 07, 2013
I've made this recipe several times. It is in a cookbook that I've had for years. My recipe uses Uncle Ben's wild rice mix and chicken breasts. It's so easy and so good. I always double the rice, soups and water in the recipe because my family loves the rice.
paulachapin 052793 7
Aug 07, 2013
How would you revise for making 2 chickens and 2 cups of rice?
Test Kitchen Team
Aug 07, 2013
Two chickens and two cups of rice is doubling the recipe, so you would want to double all of the ingredients. We would also suggest separating it into two 9- x 13-inch baking dishes. Enjoy!
dandendulk
Aug 07, 2013
I love to cook chicken and rice together. I often use Cream of Mushroom soup. The addition of Cream of Celery soup and dry onion soup is something I am going to try. Thanks for the great idea!
grannyblu
Aug 07, 2013
Low sodium? I do not not think anyone got heart problems eating casseroles using high sodium soups two or three times a month Casseroles with out any salt are just not worth eating, but a little goes a long way Take away the salt shaker at the table do not use salt when boiling pasta do not add salt to watermelon or fresh fruits before eating when you add salt to any food or recipe,simply use some common sense I usually half the salt in most recipes and some don't need any additional salt Check the sodium content in soda and beer, also potato chips corn chips pretzels salted popcorn salted nuts etc, these are much much higher in salt Casseroles and many recipes using canned soups and canned vegetables are not the real culprits here Especially if you watch your salt intake
bcarolhall59 36258 77
Jun 20, 2013
A little common sence goes a long way, maybe Mr. Food is not the recipe site you need to be in. I'm sure there are plenty of health food webs site's that would better suite your needs. As for me..I think Mr. Foods site is just perfect the way it is.
rustp 6476098
Aug 07, 2013
You hit the nail on the head. Common sense!!! Most people lack it or they seem not to use it!!!!!!!!!!!!
Chrissy72
Jun 05, 2013
can I use chicken breast instead? Two people in my family doesn't like chicken on bone.
Test Kitchen Team
Jun 21, 2013
Yes, you can use boneless chicken breasts. Just adjust to cooking time to less. You won't have to cook it as long with boneless chicken. Just keep in mind that if the chicken is cooking less time, so is the rice. Thank you!
jamiesway 5794490
May 31, 2013
to: sa1lysok I did not half the other ingredients, just used less chicken.
janwil 0311497
Apr 26, 2013
My goodness, all this talk of sodium!!! Did anyone ever think of using low sodium soup?
Sa1lys0K
May 07, 2013
If one is counting sodium intake I suggest they look for Low Sodium recipes or make the obvious changes They do have low sodium products on the market Due to triple by-pass my daddy had in we had to read all labels because there were few if any low sodium products on the market My mom and I read labels adjusted our seasoning changed cooking habits I'm grown now do my own cooking fortunately I don't have to worry about sodium intake although I do still adjust recipes if I feel the need there are times my mom passed away in a meal cooked the way it's suppose to be brings back great memories of her how much she loved cooking We're adults we know what we're doing sometimes we want all that sodium I'm sorry if you have medical reasons causing you to live on a reduced sodium diet None…Read More of the recipes on Mr Foods website are set in stone no one is forced to cook with all that sodium
elvap 8000998
Feb 27, 2013
i WISH YOU WOULD POST THE NUTRIENT INFO - SODIUM ETC. FOR YOUR RECIPES. THANK YOU.
Sa1lys0K
May 07, 2013
I thought this was Mr. Foods website not Weight Watchers...even Weight Watchers makes it your responsibility to check the labels & there's even a book that will tell you this information...not that hard to figure out.
ecmacshane 0503637
Feb 12, 2013
been making this for years...you can add any kind of soup and veggies...i used to use chicken pieces..too messy...so now i use cut up chicken breasts...this is a 5 star meal
Sa1lys0K
May 07, 2013
Thank you...nice to see someone with positive advice and optional ingredients which proves none of the recipes are set in stone. :)
Currentview
Dec 27, 2012
I use 1 1/4 cups of "instant rice", diced celery (out of celery soup), add a can of cream of chicken to the mushroom, cut 3 skinless chicken breasts into 1 inch chunks, use garlic powder instead (just shook it over all, after I put the mixture in pan). Omitted the onion soup mix (use dried onion bits) Use 325 degrees for length of time stated. It is so easy and so delicious!!!
jcwalling2 8423329
Jan 15, 2013
My sis and I love chicken and rice and as I must be gluten free your suggestion will get me as close to gluten free as I can be. Thanks for your combinations.
miaka19877
Feb 21, 2013
Thank you for the alternatives. I was about to go to the store and get celery soup.... lol
judygarwood 444802 7
Apr 14, 2013
Very good substitutions! Fresh celery (cuts out Cream of Celery soup) and fresh mushrooms (add to Cream of Mushroom soup) So celery and mushrooms are then sauteed in low sodium broth along with thin sliced onions (cuts out onion soup mix.) I think these changes cuts out a lot of sodium.
Sa1lys0K
May 07, 2013
Thank you for sharing so much advice...a good cook can make do...that's what my mom used to always say. My mom was a great cook...she had to make do a lot of times not for restricted diets but lack of money to buy called for ingredients. :) Some times there was a lot of water gravy at our house, home made biscuits, corn bread, fried potatoes, and beans. I'm thankful I have been blessed to purchase ingredients in a recipe.
Member 8580765
Dec 03, 2012
I made this but had some substitutions. I used what I had and subbed out an extra can of mushroom soup since I was out of the celery. I also didn't have paprika so I omitted that. I substituted a can of chicken broth instead of using water. This turned out to be excellent and would recommend this to anyone looking for an easy dinner with little prep.
hmhshmily 4106668
Nov 19, 2012
Made this last night. Made a few changes. Used chicken tenders browned first. Two cans of cream of chicken soup added carrots & potatoes. Baked 1 1/2 hours. Turned out great & everyone loved it.
mamabo53
Nov 12, 2012
I thought this was very good! Can you make available the nutritional values.
randpolson 2728124
Oct 30, 2012
I also found that browning the chicken first made a difference. Reduces the fat from the skin. yes, a little salty but very tastey.
motrailrider 08058 32
Jan 21, 2013
I was out of long grain rice so I substituted quinoa. Also added a bag of mixed vegetables to make this a one-pot dish. For the garlic, I only lightly used some garlic powder since my husband is sensitive.
levandoski812 2245 609
Aug 26, 2012
The rice was wayyyyy over cooked. The flavor was alittle on the salty side , but it tasted great.
nancymom1 2068063
Aug 24, 2012
i have made this many times but find that cooking the rice first works the best
pateavenson 828311 0
Aug 12, 2012
I have been making this for many years. Love it. Sometimes I will brown my chicken in a corningware casserole dish and then pop into the oven. That way it is still a one pot dinner. NOTE: if using corningware make sure it is the original that was stove and oven safe, many of the newer ones are not
jsm42 2250298
Aug 03, 2012
I have been making this for many years. Everyone loves it. Tastes even better the second day. I have also chopped up fresh mushrooms and added them. Delicious!
joychaplin 4858394
Jul 30, 2012
I just tried this recipe at home and I'm not sure what happened. I followed the ingredients and instructions and at 1 hour and 15 minutes the rice was crunchy, the creamy sauce was watery, and the chicken was done. I put the whole thing back into the oven for 10 minutes three separate times (so an extra 30 minutes of baking), and after that, the rice is just about done but the creamy soup is still pretty watery. Maybe it will thicken up after cooling for a bit, but this threw off dinner by about 45 minutes total. My mom used to make this all the time when I was growing up and the whole family loved it. I don't know what is different between the recipes, if anything. Has anyone else had this problem?
k71094
Oct 06, 2012
Did you use the long grain rice called for? Cause any other type of rice - small. med, jasmine, parboiled, brown -will definitely mess up your cooking. If you used regular long grain white rice - and the liqiuds called for - then I vote crazy fluke and maybe try again.
Sa1lys0K
May 07, 2013
You might want to try browning your chicken first (could use chicken breast or tenders) this could prevent the chicken from being raw; then try cooking your rice first, & possibly use only 1/2 can of water or less. Make sure you drain the grease off your chicken, and the water off your rice. If you liquid mixture still seems to be too watery, before putting in the oven, try adding teaspoon or so of flour which should help thicken the sauce. Hope this helps.
Sa1lys0K
May 07, 2013
Also, on the cooking time...ovens often vary in temperatures...you may have to up the temperature.
irmcl 1304863
Jul 16, 2012
I will try. Don't forget, that Mushroom soup and Celery soup have alot of salt in it AND the pkg of Onion mixture is very salty. irc.
mwaltine 6948075
Jun 11, 2012
This chicken dish is one of my family's favorite. I sometimes substitute turkey parts such as thighs, drumsticks, or wings in place of the chicken. When I use brown rice, I increase the water and the cooking time. Good eating in our household.
djkykait 3907827
May 31, 2012
This dish is easy and delicious! Next time I might chunk the chicken, since I used boneless chicken breasts. I would make this for company. Tasty!
carol1026 1877059
May 22, 2012
I thought this chicken dish was so easy to make and my husband really liked it. It made the kitchen smell so inviting. You will like this one!
JudyTrudy
Apr 12, 2012
Mr. Food, would you consider looking at ways to make your recipes with less sodium? I know they are quick/easy and sooooo goood....but they are also not health friendly and a lot of people don't understand moderation. Please do your part to help America get back to health!!
Sa1lys0K
May 07, 2013
Do you purchase "low sodium" products or have you tried the Low Sodium recipes here. I love the recipes as they are...fortunately I don't have to worry about sodium intake...but I do make adjustments if I see there is too much sodium. Also, if you'll check back many folks offer advice on how they reduce the sodium. I've notice most of the recipes are made with canned, bagged, or boxed ingredients which are filled with sodium...and for the most part that is what makes them contain more sodium.
ddtransport 165176 9
Jan 07, 2016
There are recipes on line to make your own cream soups . . . if you make your own, you can control the sodium to your personal taste!!!!!
jamiesway 5794490
Mar 31, 2012
I used only 1-1/2 lbs. of boneless chicken strips. Used 8x11 baking dish, rather than the larger one Mr. Food recommended. This feeds four people. The recipe is very good, and the white rice gets done. I found the flavoring a little bit overpowering, so next time I will use a smidgen less garlic & parsley. I put the remainder in the freezer. Am sure it will be good all over again. The chicken was very, very tender & flavorful.
Sa1lys0K
May 07, 2013
Did you half the entire recipe or just the chicken? I was wondering because I only cook for 2 and that sounds like the perfect amount...with left overs for lunch the next day.
eweisberg 2099624
Feb 17, 2012
Made as instructed except I used brown rice. Several problems. The rice never got done. It was hard. The chicken did not get done. The very pink juices soaked onto & into the rice. The chicken area near the bones were raw. We ate what we could of the chicken that sat above the rice. The rest we trashed. Also , too much salt. Maybe we should have added more water, cooked additional 15-20 minutes, and used low salt products. Would NOT make again.
Gailie
Mar 06, 2012
I would think that the brown rice would need a much longer cooking time. The instructions for brown rice when cooked on the stove top require it to simmer for about 30-45 minutes, if I remember correctly. That being said, if the rice didn't get done, then it probably didnt absorb any of the seasonings and it didn't create that insulated heat that the white rice would have to aid in the cooking of the chicken. Just my thoughts.
tanyamoon 6341709
Mar 14, 2012
When "baking" rice, I've always found that using Boiling, instead of cold, water always works. Two cups of Boiling Water and one cup of uncooked rice will bake beautifully in 45 minutes in a 400 degree preheated oven.
mamacat433 9726709
May 29, 2012
Brown rice needs more water than white and also needs longer cooking time. The rice not being done seems like maybe there was a place where steam and liquid may have escaped? Try it again and easy on salt it is good.
Sa1lys0K
May 07, 2013
Always remember oven temperatures vary...sometimes I have to up my oven temperature on some recipes. Brown rice does take longer and as was said before will take more liquid which the recipe does allow for nor allow the chicken to absorb the liquid that does insulate it and help it cook inside. If you do decide to make it in the future trying cooking your rice first and maybe brown your chicken first. Only my opinion.
Sa1lys0K
May 07, 2013
@Tonyamoom...did you bake the rice and then add the rest of the ingredients to the dish...or did you put all the ingredients in the dish together; add the additional liquid; and then up the oven temperature? I'm sorry, wasn't clear on what your saying. Thank you!
n1grangran 5366326
Feb 04, 2012
Scroll down to the SHARE link and choose e-mail. It works from there.
gofish1117 1921877
Jan 21, 2012
Hope you can fix your website so you can email recipes.
dlita13 5413221
Feb 04, 2012
YES! Please fix this website to allow for emailing recipes! It is my ONLY complaint!
annehubbard 540414 6
Jan 21, 2012
I'm going to try this today, however, I've always found that the canned soups are over powering in past recipes. Has anyone used less soup in your recipe, and how has it turned out?
donlynn63 9274768
Feb 03, 2012
I normally substitute cream of potato soup for cream of mushroom. Mushroom soup is always too over powering for me.
Sa1lys0K
May 07, 2013
I would think if you don't use the extra soup there want be enough liquid and possibly burn/stick to the bottom. If you don't want to use the canned soup...to get the liquid needed to cook the rice I would add 1/2 can of 2% milk/water and about a tablespoon of flour to help thicken up the sauce...you could cook your rice first & maybe brown you chicken which would require less liquid...make sure you drain your rice & grease from the chicken...with the rice being cooked, & browning the chicken it would take less liquid. Just my opinion. Good luck! :) Please take the other suggestions into consideration as well.
WintryKiss
Jan 20, 2012
ive made this for years but the onion soup gets sprinkled on top of the chicken pieces .. not mixed into the soups .. and i use 2 cans of mushroom soup - and i add 2 small cans or 1 large can of mushrooms as well ... its sooo good !!! in fact i'll have to make it again soon .. so easy too
Sa1lys0K
May 07, 2013
@Roybo...good question...but want the chicken be covered with the sauce for the most part to keep it from burning? I ask these questions because I'm planning on making it soon. I always read the reviews of others before cooking & make notes of optional or necessary things that can/cannot be added to the recipe or changes that need to be made. HELP from anyone who has baked this dish with frozen chicken breasts. Will the breasts burn or will they be covered enough with the liquid & foil to keep them from burning? Also, if you cook the rice first (on the stove top) & use the frozen chicken breasts will you still need to cook for 1 hr & 15 mins? Thank you.
jsm42 2250298
Jan 20, 2012
I have been making this recipe for many years. It is one of my families favorite. I even think it tastes better the second day....if there are any leftovers! I always use boneless, skinless chicken breasts. It cuts down on the fat, and does not effect the flavor. I still cook it the recommended amount of time. DELICIOUS!!!
leediablo 7771294
Jan 20, 2012
Don't care for Celery soup! How much water should on use leaving the celery soup out?
Princess Christmas Carol
Jan 20, 2012
Don't you think you could use Cream of Chicken soup instead of the Cream of Celery? I use it place of the Cream of Mushroom.
Sa1lys0K
May 07, 2013
I would use the potato soup if possible. I think if you use water instead you sauce won't be creamy...could be watery & not as tasty...but you could use flour to help thicken the sauce... ...ALSO, just had a thought...although you could use the water you could use something like 2% milk.
YMK
Jan 18, 2012
This was delicious... You need to let it sit 10-15 minutes so the rice absorbs a little more... Very good though, my family wants it again... All that matters!
CarolBrown13 24771 17
Jan 09, 2012
Please answer the question if I can use boneless skinless chicken breast, and how long should I cook it?
KeithaF
Jan 11, 2012
Of course you can use chicken breasts. I did just last night and it cooks for about the same amount of time.
ninepatchjackie 53 37201
Jan 20, 2012
Yes, you can use any pieces, they cut up the chicken in the recipe you know.
bluedevilrn1
Jan 08, 2012
To michelena2000 7821567---to email this recipe click on share and then on e-mail. And to gem101699 My personal preference in cooking with chicken is to use boneless chicken breasts even though the recipe calls for different pieces of chicken and never have had a problem. Of course if you're making chicken wings, no substitution!!
Chef 1012652
Aug 17, 2011
I Will cook this tomorrow nite! I Love Mr. Food Also!!! I rarely cook without him! Thank you OOH SO MUCH
Test Kitchen
Aug 05, 2011
pamarkley: Thank you for catching that! We re-tested this recipe and you are correct. We've updated the recipe with the correct instructions and cooking time. Thanks for cooking with us!
pamarkley 9963712
Jul 31, 2011
OMG! 2 and one half hours?!? I hope this is a typo and you'll go back and correct the cooking time!!! We made this tonight and all it took was 1 hour and 15 minutes. If you leave it in the oven for 2 and a half hours, the chicken would turn to sawdust!!! We used bone in legs and thighs (took the skin off). It was delicious. 2 and a half hours, no way! Please revisit the cooking time so no one will ruin their meal.
kelseyminix 085722 2
Jun 17, 2011
wow that seems very quick to make i think that it sounds yummy i love you Mr. Foods
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