Two Hour Chicken Bake

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I was browsing the internet the other day and a recipe popped up for a “no peek chicken” that bakes for two and a half hours. It reminded me of a chicken dish that my mom used to make when I was growing up. This made me nostalgic to have this meal again, so decided to make it, but change it a bit and make it my way.

Normally, this dish calls for cream of mushroom soup, cream of celery soup, a can of water, and uncooked rice and Lipton onion soup mix. I wanted to make this with a little different flavoring and wanted to make this dish something I could call my own. For the liquids, I decided to mix together a can of cream of mushroom soup, a can of cream of celery soup, a can of Pinot Grigio wine. I mostly always use Charles Shaw wine from Trader Joe’s for cooking.

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I added two cups of uncooked rice, plus the seasoning packets from the box mix. I also added a tablespoon of coarse ground dijon mustard and a tablespoon of minced (jarred, refrigerated) garlic.

I set my boneless, skinless chicken breasts in my casserole dish – which I had sprayed with nonstick, olive oil cooking spray. On top of the breasts, I sprinkled a small amount of kosher salt and fresh ground pepper. Over that, I added a bag of dried sun-dried tomatoes and two shallots that I had minced.

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Once the sun-dried tomatoes and shallots were in place, I poured my rice and liquid mixture over the chicken before covering it tightly with aluminum foil and placing it in my oven.

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I placed this in my preheated 350 degree oven for two hours. Let me just say, my house smelled amazing while this was baking.

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Ingredients

  • 6 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 “can” Pinot Grigio wine
  • 1 tablespoon dijon mustard
  • 1 tablespoon minced (jarred, refrigerated) garlic
  • 3 ounce bag of sun-dried tomatoes
  • 2 large shallots
  • rice and seasoning packets from two boxes of rice. (I used Trader Joe’s Rice Orzo Rice Pilaf Mix.)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper

Directions

Preheat oven to 350 degrees. In bowl, or large measuring up (at least 4 cup size) mix together soups, wine, mustard and garlic. Add rice and seasoning packets, set aside. Place chicken in casserole dish and sprinkle with salt and pepper. Add sun-dried tomatoes and shallots. Pour soup and rice over dish. Cover tightly with aluminum foil and bake for 2 hours. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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