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 especially nice on a busy day. If you prefer to make the dish without wine, substitute with low or no sodium chicken broth or stock.
I like whole chicken legs or chicken thighs in this dish, but chicken breasts or a combination works fine. Browning the chicken before baking creates some extra depth of flavor, and the browned skin adds to the dish's appearance. If you're short on time, you can skip that step.
Don't lift the foil to check it before the time is up! That's why it's called "no-peek" chicken.
- 2 tablespoons olive oil or vegetable oil
- 8 pieces chicken (cut-up chicken or your choice of pieces)
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 can (10 3/4 ounces) cream of celery soup
- 2/3 cup water or chicken stock, preferably unsalted
- 1/2 cup dry white wine
- 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice Original Recipe
- 1 package dry onion soup
- Heat the oil in a large skillet over medium heat. Add the chicken pieces to the hot oil and cook for 7 to 9 minutes, turning to brown 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 shallow to 3-quart baking dish.
- In a bowl, combine the cream of mushroom and cream of celery soups, water, and wine. Add the rice mix; pour into the prepared baking pan.
- Place chicken pieces on top 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 versions of the condensed soups. Cream of chicken soup or cream of chicken with herbs may be substituted for one of the soups.
- Use chicken broth instead of wine if you prefer to cook without alcohol.
- Saute about 1/2 cup each of celery, onions, and carrots and stir them into the rice mixture or layer them on 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 cheese. Place it back in the oven for a few minutes to melt the cheese.
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