Pat'S Do Not Peek Chicken
Pat's Do Not Peek Chicken is a comforting baked dish featuring tender chicken over rice, with creamy mushroom and celery flavors, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Sprinkle rice evenly over a 9 x 13-inch baking dish.
- Mix the cream of mushroom and cream of celery soups together in a small bowl.
- Combine the melted margarine and water.
- Pour the margarine-water mixture over the rice.
- Lay pieces of chicken on top of the rice and sprinkle with onion soup mix.
- Seal the dish with foil and bake at 325°F for 1 1/2 hours.
- Do not peek during baking time.
Tips & Substitutions
For added flavor, consider using chicken broth instead of water in the recipe. You can also substitute the cream of celery soup with cream of chicken if preferred. If you're looking for a healthier option, use brown rice instead of long grain rice, though adjust the cooking time accordingly. Ensure the chicken is evenly distributed to cook thoroughly and avoid peeking during baking for best results.
Serving Suggestions
This dish pairs beautifully with a simple side salad or steamed vegetables for a complete meal. For a heartier option, serve with garlic bread or dinner rolls. Consider complementing it with a light dessert, such as fruit salad or a slice of cake, to balance the richness of the chicken and rice dish. Explore more comforting American recipes to round out your meal.
Storage & Reheating
Leftover Pat's Do Not Peek Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a baking dish, cover with foil, and heat in a preheated oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Do Not Peek Chicken contains roughly 379 calories, with 8g protein, 43g carbohydrates, and 20g fat. It is a good source of protein (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time. Brown rice generally requires a longer cooking time, so you may need to bake the dish for an additional 30 minutes or until the rice is tender and cooked through.
What can I use if I don’t have onion soup mix?
If you don't have onion soup mix, you can create a substitute using a combination of dried onions, garlic powder, and seasoning salt. Mix 1 tablespoon of dried onion flakes, 1 teaspoon of garlic powder, and a pinch of salt to mimic the flavor profile of onion soup mix.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if you bake it straight from the fridge to ensure it cooks evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).