Peek-A-Boo Chicken
A hearty and comforting baked chicken dish with rice, creamy soups, and savory onion flavor, perfect for family dinners and those who enjoy rich, flavorful meals.
Ingredients
Instructions
- Melt 1/2 stick of margarine in a 9 x 13-inch pan.
- Sprinkle uncooked rice over the melted margarine.
- Pour milk over the rice.
- Combine cream of celery and cream of mushroom soups in a bowl, then spoon the mixture over the rice.
- Place chicken pieces over the mixture and sprinkle dry onion soup mix on top.
- Seal the pan tightly with foil.
- Bake at 350°F for 2 to 2 1/2 hours.
- Do not peek during cooking.
Tips & Substitutions
For a creamier texture, consider adding a splash of chicken broth or a dollop of sour cream to the soup mixture. You can substitute the cream of celery and cream of mushroom soups with homemade versions or other cream soups if desired. If you're short on time, using pre-cooked chicken can significantly reduce baking time while maintaining delicious flavors.
Serving Suggestions
Serve Peek-A-Boo Chicken alongside a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with apple nut stuffing for a comforting family dinner. For a complete feast, consider offering a side of roasted potatoes or garlic bread to soak up the delicious sauce.
Storage & Reheating
Leftover Peek-A-Boo Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming at 350°F until heated through, about 20-30 minutes. Alternatively, you can microwave individual portions on medium power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Peek-A-Boo Chicken contains roughly 573 calories, with 7g protein, 33g carbohydrates, and 47g fat. It is a good source of protein (14% of the Daily Value), iron (12% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 916mg per serving (40% 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 wild rice?
Yes, you can substitute brown rice for wild rice in this recipe. Just note that brown rice typically requires a longer cooking time, so you may need to adjust the baking time accordingly to ensure it cooks through properly.
What can I use instead of margarine?
You can use unsalted butter or a plant-based butter alternative if you're looking for a dairy-free option. Both will give the dish a rich flavor and help the rice cook evenly.
Is it necessary to cover the pan with foil?
Yes, covering the pan with foil is essential to trap the steam and moisture, ensuring the chicken and rice cook evenly without drying out. Avoid peeking during cooking for the best results.
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).