Thursday, January 22, 2009

No Peekin" Chicken & Double Baked Potatoes

This recipe is so simple its ridiculous!!! When the kids were in primary school the PTA put together a recipe book as a fund raiser, and all the kids could include recipes. Our two submitted the Carrot Soup Recipe. This is one of the other recipes in the book. (read through the whole post, as I did make some changes to how I did things)


1 Can condensed cream of mushroom soup
1 Can condensed cream of chicken soup
1 pkg Lipton Onion Soup Mix, or any dry onion soup mix
1/2 soup can milk
1 1/4 cups rice, uncooked
paprika to taste

Preheat Oven to 350oF and grease a 9" x 13" pan, I use a glass lasagna dish.

Mix soups, soup mix, milk and rice, stir evenly and place in baking pan.

Place chicken pieces on top of the soup and rice mixture, and sprinkle with paprika.

Cover tightly with foil and bake for 2 hours, and "No Peekin'!"

****Now as my dh won't pick chicken of the bones, I use either boneless skinless chicken breasts or boneless skinless chicken thighs (mind you he's not keen on the dark meat either!)

I had some mushrooms that wanted using up so I mixed them in with the rice and soup mixture.

I didn't have cream of chicken soup, so I just used two cans of mushroom soup.

I increased the milk to one full soup can, as mushrooms tend to suck up liquid.

I also popped some potatoes in the oven to cook at the same time, to make double baked potatoes.

I scooped out the middles, mashed them up with a little salt and pepper, added some mushrooms and onions that I had sauteed in a little butter to soften. Grated in some cheese and mixed it all together with the potatoes. Will pop them in the toaster oven to heat through, and will have them with salad and maybe some garlic toast.


Strawberry Jam Anne said...

Sounds my sort of recipe Gill - I will make that tomorrow when my mum is coming to lunch. Thanks for sharing. A x

Granny on the Web said...

All looks pretty yummy. Thanks, I know what to give Himself tonight now.
So enjoy reading your recipe blogs. Keep it up.
love Granny

Anonymous said...

oh they look nice, I had forgotten just how much i love jacket potatoes! hope you are doing well fiona

Niki RuralWritings said...

Looks delish! I'll give that chicken recipe a try, it should go over big here.
Have a good day :)

Betsy from Tennessee said...

Gill, I definitely printed out this recipe. Looks yummy!!! We eat alot of boneless, skinless chicken breast. Thanks so much!

George said...

Betsy has already printed out this recipe, so I'm hoping we'll soon have it. It looks delicious!

scrappy quilter said...

Simply looks delicious. I'm going to try this, hopefully next week.

Jess said...

Too bad we don't live closer... I'd visit often for supper!

Have a great day...

Love, Jess

Old Lady Lincoln said...

Wow, that sounds like one fabulous meal. Looks good to.

Winifred said...

My mouth's watering at the thought of those jacket potatoes.

Sabra said...

If I lived closer, we'd be coming to your house for dinner!

I will make the chicken dish for DH [I don't eat it at all - but he will luv it]. Can you freeze this, Gill? If I make a batch like you did - I'd need to freeze half. Or only make half...

Cyn:) said...

Hi. . . Thank you, Gill, for the sweet note you left on my blog. :-)
The quilt show you asked about is held in Ontario, California, USA every January - sorry for any confusion by just referring to "Ontario." The show is called: The Road to California Quilters' Conference & Show. We had several ladies visiting from Canada... perhaps one year you will come!
I love your blog... it is very interesting and diverse!

Out Back said...

Thanks for sharing the recipe, looks really nice. I will print this one off to try.


Janeen said...

Yep, this looks like a keeper! Thanks for sharing, I'll be making this one!

Janeen said...

Hi again! I'm making this for dinner tonight and I'm doing the potatoes too so we can have them later in the week. I love breakfast for dinner so I'm thinking country fried potatoes in the skillet! Yummy! I'll let you know how the entree comes out.