It doesn't get much easier than this! Budget-friendly chicken pieces are baked to perfection with condensed soups, a long grain and wild rice mixture, and a little wine. It's a great family recipe and an especially nice choice for a busy weekday meal. If you prefer to make the dish without wine, substitute with low or no sodium chicken broth or stock.
Whole chicken legs or chicken thighs are excellent in this easy dish, but chicken breasts, a cut-up whole chicken, or a combination of chicken parts will work as well. Browning the chicken before baking creates some extra depth of flavor, and the browned skin adds to the dish's appearance and texture. If you're short on time, you can skip that step.
Don't lift the foil to check on the chicken before the time is up! That's why it's called "no-peek" chicken.
- 2 tablespoons extra-virgin olive oil or vegetable oil
- 8 pieces chicken (a cut-up chicken or your choice of pieces)
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (10 3/4 ounces) condensed cream of celery soup
- 2/3 cup water or chicken stock, preferably unsalted
- 1/2 cup dry white wine, such as sauvignon blanc or an unoaked chardonnay
- 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice Original Recipe
- 1 envelope dry onion soup
- 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 (180 C/Gas 4).
- 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, and wine. Add the rice mix and 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.
Tips and Variations
- Use the lighter or "healthy" versions of the condensed soups. Cream of chicken soup or cream of chicken with herbs may be substituted for one or both of the soups.
- Use chicken stock or vegetable stock instead of wine if you prefer to cook without alcohol.
- Saute about 1/2 cup each of diced celery, onions, and carrots until the onions are translucent. Add them to the rice mixture or layer the vegetables on top of the rice mixture.
- Add diced pimientos to the rice mixture for additional color and flavor.
- Scatter some fresh herbs over the chicken pieces along with the onion soup mix.
- When the chicken is done, remove the foil from the baking dish and sprinkle with a layer of cheddar or another melty cheese. Place it back in the oven for a few minutes to melt the cheese.