Peek A Boo Chicken Recipes
NO PEEK CHICKEN AND RICE CASSEROLE
No Peek Chicken and Rice Casserole is full of comfort and tender, fall apart chicken overtopping a flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.
Provided by Alyssa Rivers
Categories Main Course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix. Pour into the baking pan.
- Place the chicken on top of the rice mixture and salt and pepper. Sprinkle the onion soup on top. Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!
Nutrition Facts : Carbohydrate 56 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 769 mg, Fiber 1 g, Sugar 1 g, Calories 254 kcal, ServingSize 1 serving
PEEK-A-BOO CHICKEN
This is a delicious meal for the whole family. IT's much more healthier than chicken potpie.
Provided by Lisa Thomas
Categories Chicken
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven 375
- 2. Spread uncooked rice over bottom of 9x12 baking dish
- 3. Lay chicken breast over rice
- 4. In large bowl mix all other ingredients
- 5. Pour mixture over chicken and rice
- 6. Cover dish with foil, then punch a couple of small holes on top of foil for steam to escape
- 7. Place in preheated over. Cook 1-1 1/2 hours. Check every 30 minutes to make sure chicken is not drying out. If it seems to be drying, add 1/2 cup hot water at a time.
PEEK-A-BOO CAKES
This is a recipe I got out of a Pillsbury bake-off recipe book. I haven't tried it yet, but the picture in the book looks divine! If you use self rising flour, reduce baking soda to 1/4 teaspoon and omit salt. EDIT: I tried this recipe and thought it was quite good. They don't rise very much, and I'd suggest using less of the butter/brown sugar/water mixture, because it overflows out of the tins while it's baking. Maybe cut it in half (1/8 cup butter, 1/4 cup brown sugar and 1/2 tablespoon water).
Provided by Schnookie Wookums
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cakes:.
- Preheat oven to 350 degrees F.
- Heavily grease 12 muffin cups with soft butter.
- Put 3-5 walnut halves in each cup.
- Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
- Cook 1 minute over low heat.
- Place tablespoonful into each muffin cup.
- In bowl, combine flour, baking soda, salt and cocoa, then set aside.
- In small bowl, cream butter.
- Gradually add sugar; cream at high speed until light and fluffy.
- At medium speed blend in egg and vanilla.
- At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
- Fill muffin cups half full.
- Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
- Invert immediately onto rack.
- Frost sides.
- Icing:.
- While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
- Cook over boiling water until spreading consistency (about 10 minutes).
- Blend in butter.
- Keep icing hot while frosting cupcakes.
Nutrition Facts : Calories 333.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 43.4, Sodium 232.7, Carbohydrate 41.1, Fiber 2.1, Sugar 30.1, Protein 4.6
NO PEEK CHICKEN
An easy, flavorful recipe. It calls for one whole cut-up chicken, but I use chicken breasts. Very good & gooey.
Provided by MadzMom
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix soups, water, and rice; set aside.
- Grease casserole and layer chicken on the bottom.
- Pour soup & rice mixture over chicken.
- Cover tightly with foil.
- Bake in 350°F for 2 hours.
- Most important: Don't peek!
Nutrition Facts : Calories 575.5, Fat 21.8, SaturatedFat 5.8, Cholesterol 101.2, Sodium 1737.6, Carbohydrate 55.4, Fiber 1.9, Sugar 2.6, Protein 36.8
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