No-Peek Chicken
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT2H
- Cook Time: 2 Hours PT2H10M
- Total Time: 2 Hours 10 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Heat the oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken and cook for 7 to 9 minutes, turning to brown on both
Ingredients:
- 2 tablespoons extra-virgin olive oil (or vegetable oil)
- 8 pieces chicken (a cut-up chicken or your choice of pieces)
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 2/3 cup water (or chicken stock, preferably unsalted)
- 1/2 cup dry white wine (e.g. sauvignon blanc or an unoaked chardonnay)
- 1 (6-ounce) package Uncle Ben's Long Grain and Wild Rice Original Recipe
- 1 (1.4-ounce) envelope dry onion soup
Directions:
- Heat the oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken and cook for 7 to 9 minutes, turning to brown on both sides. Remove the pan from the heat and set aside.
- Heat the oven to 350 F. Lightly grease a 13-by-9-by-2-inch baking pan or a shallow to 2 1/2 to 3-quart baking dish.
- In a bowl, combine the condensed cream of mushroom and cream of celery soups, water or stock, wine, and the rice mix.
- Then spoon the mixture into the prepared baking pan.
- Place the chicken pieces on top of the rice mixture and sprinkle the dry onion soup mix over all.
- Cover the pan tightly with foil and bake for 2 hours in the preheated oven.