My sister shared this recipe with me during the years I was a widow with small children. My kids loved it and it was easy, a great one dish meal, for Sunday, after Church,. It started out as “No Peek Chicken” but the name evolved to “Chicken No Peeky” and that is how it is known by my family today. It is easy to double or triple to feed many more people. This recipe will feed my Hubby and me with plenty of leftovers. So let’s get started on “Chicken No Peeky”.

Step 1:

Supplies:

8” x 8” casserole dish
Cooking spray
1 .5 lbs. raw skinless chicken
1can Cream of Mushroom (or Cream of Chicken) soup
½ can milk
1 cup raw rice (you choice of what kind)
Seasoning mix (your choice)
Butter
Foil
Wisk

Step 2:

Preheat the oven to 350° for 1 ½ hour cooking time
or
300° for 3 hour cooking time.
Spray your casserole dish with cooking spray. This will make clean up much easier later.

Step 3:

Put the soup and the milk in the casserole;

Step 4:

add the rice and mix together well.

Step 5:

Lay the chicken pieces on top of the rice/soup mixture. (Now would be a good time to add a vegetable you might like, such as broccoli. I have several friends who do this. My Hubby won’t eat broccoli, so I leave it out.)

Step 6:

Put dabs of butter on the chicken pieces.

Step 7:

Sprinkle with the seasoning of your choice. (I have used regular season salt or powdered ranch dressing, or dry onion soup mix.)

Step 8:

Tightly wrap a piece of foil over the top and around the edges of the casserole dish. Put it in the oven and bake, but DO NOT PEEK! If you lift the foil, you will lose too much moisture and the rice will not completely cook.

Step 9:

Again: Preheat the oven to 350° for 1 ½ hour cooking time
or 300° for 3 hour cooking time.

When done remove from the oven and serve. My kids like it with soy sauce. Enjoy!