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.

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.

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.

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

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