Good Morning all,
Well things are in full swing here. Mess, mess everywhere and tons of noise!
Oh well it will be worth it when done and it is only a few days. I'll cope.
Chip...I keep looking at that divided pan. I find it intriguing but have been straining to think what I would cook in it. I guess if I have to think that hard about what I would use it for then I don't need it.
As for dinner took out a package yesterday of 4 whole chicken breasts to defrost. Split those into 8 halves. 4 went into the crock pot today with 2 cans of El Pato enchilada sauce, a can of Rotel diced tomatoes and chilis and a small can of tomato sauce. It is cooking on low and smells Heavenly. Tossed in a bay leaf, some garlic, some cumin and coriander and pinch or Mexican oregano. That will cook on low until the chicken is literally able to be shredded with a fork. Tomorrow will be chicken and cheese enchiladas. Most likely salad and black beans for sides.
Today pulled out an old recipe I had grown up with. Not much for one pan casserole meals but sometimes those quick solutions fit the need. Today is one of them. No Peek Chicken was a standard in my dad and stepmonster's house. Pretty tasty too. One pan 5 major ingredients and 3 seasonings.
All things are pantry staples most of us have on hand. Just bake and done. The most surprising thing about this is the chicken comes out so, so juicy and tender and moist is is a revelation and the rice is almost risotto like. With steamed broccoli, asparagus or brussels sprouts or even salad on the side it makes a good and easy meal.
NO PEEK CHICKEN
INGREDIENTS:
-- 1 box (6 oz) Uncle Ben's long grain and wild rice mix
--1 can (10.5 oz.) cream of mushroom soup
--1 can (10.5 oz.) cream of celery soup
--1.5 soup cans of water
--1.5 lbs. boneless-skinless chicken breasts or thighs
--garlic powder, salt and pepper
INSTRUCTIONS:
1.) Preheat oven 350F. Lightly grease 9 x 13 glass baking pan with non stick spray or butter.
2.) Combine rice and seasoning packet, soup, water and mix well until combined
3.) Put the chicken on top and season with salt, pepper and garlic powder.
4.) Seal very tightly with aluminum foil and bake for 1.5 hours on 350F
5.) Keep dish very tightly covered and NO PEEKING! That is what makes this a success!
Enjoy.
AG
