No Peek Chicken
This comes highly recommended from a good friend who makes this often, it is filling, and everyone likes it. Easy to put together with common ingredients except the Uncle Ben's rice unless one is in a larger city. On my to cook list very soon. For the rice, Uncle Ben's Long Grain and Wild Rice is listed, but regular Jasmine rice works just as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6-8 chicken breasts, skin on, boneless
- 1 box Uncle Ben's Long Grain & Wild Rice, original recipe, 170 gram box, OR use 1 cup dry jasmine rice
- 1 can condensed cream of mushroom soup, OR make from a shortcut on this site
- 1 can condensed cream of celery soup, OR make from a shortcut on this site, OR use 2 cans of mushroom soup
- 1 can water, if making the shortcut soup, this is 1 1/4 cups
Instructions
- Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
- In a bowl, mix together the box of rice (or the 1 cup of jasmine rice) with the mushroom soup and celery soup (or you can use 2 cans of mushroom soup), and the 1 can of water. If you want moister rice, then you can use 1 1/2 to 2 cans of water. Pour this into the baking dish. Place the chicken on top, cover with foil and seal.
- Bake for 2 1/2 hours, serve.
Notes
Chicken breasts run about 60 Baht/kilo. 6-8 breasts would be maybe 60-90 Baht. The box of rice I cannot price yet until I can source that. Using 90 Baht and say 6 servings, this is about 67 cents per serving. Make the soup from shortcuts, takes just 5 minutes each and costs less than half of store bought canned soup.
Variant: add sliced mushrooms to the rice and soup mix.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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