No Peek Chicken

One of the goals of this blog is not only to share recipes with you, but also to make an online recipe book so that I don't have to go hunting for tiny recipe cards. One stop shopping! Now that's what I am talking about! This recipe takes a bit of time, but the prep is quick and the result is well worth the wait.

Prep time: 10 minutes
Serves: 4

Ingredients:
-4 boneless, skinless chicken breasts
-2 cans of cream soup (I use mushroom myself, but cream of celery or chicken also works)
-1 1/2 cans of milk (what I mean by this is enough milk from a gallon that you can fill up an empty can of that cream soup, plus another 1/2 can)
-1 package of dry onion soup
-1 1/2 cups Minute rice

1. Preheat oven to 350 degrees.

2. Mix the 2 cans of cream soup, milk, and uncooked Minute rice together in a 9 x 13 pan.

3. Rinse the chicken breasts under cold water.

4. Place the chicken breasts in the pan on top of the rice mixture.

5. Sprinkle the top of the chicken with the dry onion soup mix.

6. Cover the top of the pan and seal tightly with aluminum foil.

7. Bake in the oven for 90 minutes. The key to this recipe is NO PEEKING! You have to just trust that all will be well (it always is!)

So, what do you think? Did you peek? I know I didn't!