Chicken No-Peek

Chicken No-Peek

This No-Peek Chicken and wild rice dish is simple to prepare in the oven or crock pot and creates a filling meal with lots of leftovers.

Do not peek while you layer the five basic ingredients in a single pan or slow cooker. You may have a DELICIOUS lunch when you return in a few hours!

On a white dish, tender chicken with rice is presented.

WITHOUT A PEEK CHICKEN RECIPE

No knife is required to cut chicken since it is cooked to such tenderness. The moment the fork reaches the chicken, it effortlessly shreds and blends with the wet wild rice to give every bite an incredible flavor! A rich gravy that has notes of onion and mushroom unifies the entire dish.

Depending on our schedule, we prepare this dish in a single pan in the oven in a slow cooker. One pan or one dish recipes save so much time, just like our Crock Pot Chicken and Stuffing and Crock Pot Pork Chops with Mushroom Gravy.

Shredded, tender baked chicken breasts served with rice and a sauce made from a combination of onion, celery, and mushroom soups.
If your crowd adores gravy in general, you could opt to omit some of the chicken to increase the amount of gravy. Use more chicken in the skillet if your guests are fussy and prefer plain chicken because there will be less gravy per serving.

Both the ordinary and the golden versions of cream of mushroom soup were utilized. Although the color is different, the flavor is fairly similar. While the hue of the golden soup is more golden, the regular soup is more gray.

Chicken with no peeks in the crock pot
Mix together the dry rice, spices, soup cans, and water for this traditional recipe’s crock pot adaptation. In a crock that has been oiled, layer half of this mixture.

In a slow cooker, chicken breasts are nestled on a bed of rice and gravy.
On top, spread the chicken in a single layer, and then add the leftover rice mixture.

Over chicken and rice in a crock pot, combine onion soup mix and water.
The crucial choice is whether to use one soup water can or one and a half cans. Rice will be ready to eat sooner with less water. More water is preferable for longer cooking periods or if you don’t anticipate eating as soon because it takes longer to absorb.

HOW LONG SHOULD CHICKEN AND RICE BE Cooked in a Slow Cooker?
In the crock pot, simmer no-peek chicken and rice for 5 to 6 hours on low and 3 to 4 hours on high. When chicken reaches an internal temperature of 165°F, it is safe to consume.

CHICKEN NO-PEEK AND WILD RICE
Having fewer dishes means less time cleaning them and more time grinning! So in our household, this one-pan dish wins! This is a full dinner when served with a salad!
We just use a straightforward, inexpensive 9 x 13 glass pan with a lid. The cover makes it so simple to store leftovers in the refrigerator!

If you’d prefer not to use a package of wild rice, use roughly one cup of plain rice with spices.

Shredded no-peek chicken cooked in a crock pot

PIZZA CASSEROLE

This recipe for a no-peek chicken casserole was given to me by my mother. She claimed to greatly enjoy this chicken meal and believed that we would as well. She’s correct!

Chicken No-Peek
This No-Peek Chicken and wild rice dish is simple to prepare in the oven or crock pot and creates a filling meal with lots of leftovers.

Ingredients

3 to 4 defrosted chicken breasts
Uncle Ben’s Wild Rice with Herbs, 1 box
1 can of cream soup with celery
Cream of mushroom soup, one can
two little water cans
one box of onion soup mix
Instructions
Butter a 9×13 pan. Set the oven to 350°F.
In the pan, sprinkle the rice box. Place chicken with skin on top. Avoid overlapping.
Pour over the remaining ingredients after mixing them.
Bake pan for two hours on the highest rack at 350°F under a tight aluminum foil cover. AVOID SNEAKING! Use a meat thermometer to check if the chicken has achieved an internal temperature of 165°F after two hours.

Enjoy!
Notes Mix all ingredients together before layering half of the mixture over the chicken in a slow cooker. The remaining mixture should then be poured on top.

Depending on the length of cooking time, use 1 to 1 1/2 cans of water in the crock pot.

In the crock pot, simmer no-peek chicken and rice for 5 to 6 hours on low and 3 to 4 hours on high. When chicken reaches an internal temperature of 165°F, it is safe to consume.

Nutrition

369 kcal; 19g carbohydrate; 48g protein; 10g fat; 3g saturated fat; 1g trans fat; 139 mg cholesterol; 2308 mg sodium; 1006 mg potassium; 2g fiber; 2g sugar; 277 IU vitamin A; 3mg vitamin C; 58 mg calcium; 2mg iron;