What Is No-Peek Chicken?<\/h2>\r\nDon't let the social media craze fool you, no-peek chicken isn't a new recipe by any means (nor are any of the trending chicken sheet pan dinners<\/a>). Variations of this beloved dish have been around for decades. While the exact ingredients will vary slightly<\/em> between recipes, most start with a few cans of condensed soup (like these other creamy casserole recipes<\/a>), whole chicken pieces, a wild rice blend with seasoning packet, and onion soup mix.\r\n\r\nThe ingredients are combined in a single casserole dish, covered, and baked until the chicken is fall-apart tender and the rice is creamy and flavorful. Oh, and don't peek before it's done, or you'll release all of that precious steam keeping the chicken juicy and the rice fluffy<\/a>.\r\nHow to Make No-Peek Chicken<\/h2>\r\n![\"No](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/08\/no-peek-chicken-080823-TOH-01-Lauren-Habermehl-for-TOH-JVedit.jpg?fit=700,467\")
\r\n\r\nThis recipe from Taste of Home contributor Sharon Juart of Rochester Mills, Pennsylvania makes four servings.\r\nIngredients<\/h3>\r\n\r\n \t- 1 package (6 ounces) long grain and wild rice mix<\/li>\r\n \t
- 1 can (10-3\/4 ounces) condensed cream of mushroom soup, undiluted<\/li>\r\n \t
- 1 can (10-3\/4 ounces) condensed cream of celery soup, undiluted<\/li>\r\n \t
- 1-1\/2 cups (12 ounces) water<\/li>\r\n \t
- 4 chicken leg quarters, skin on<\/li>\r\n \t
- 1 envelope onion soup mix<\/li>\r\n<\/ul>\r\n
Directions<\/h3>\r\nStep 1: Mix<\/h4>\r\n![\"No](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/08\/no-peek-chicken-080823-TOH-02-Lauren-Habermehl-for-TOH-JVedit.jpg?fit=700,467\")
\r\n\r\nIn a 9x13 casserole dish<\/a>, combine the rice, the contents of its seasoning packet, the cream soups, and water. Stir to combine with a whisk.\r\nStep 2: Add chicken and onion soup mix<\/h4>\r\n![\"No](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/08\/no-peek-chicken-080823-TOH-03-Lauren-Habermehl-for-TOH-JVedit.jpg?fit=700,467\")
\r\n\r\nArrange the chicken over the rice mixture in a single layer and then sprinkle the onion soup mix<\/a> evenly over the top.\r\nStep 3: Bake<\/h4>\r\n![\"No](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/08\/no-peek-chicken-080823-TOH-04-Lauren-Habermehl-for-TOH-JVedit.jpg?fit=700,467\")
\r\n\r\nCover tightly with aluminum foil and bake at 350\u00b0F for 2 hours, or until the rice is tender and the chicken is done cooking (e.g., when it reaches an internal temperature of 180\u00b0). Serve warm with your favorite side of steamed vegetables<\/a>. Enjoy!\r\nHere's What I Thought<\/h2>\r\n![\"No](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/08\/no-peek-chicken-080823-TOH-07-Lauren-Habermehl-for-TOH-JVedit.jpg?fit=700,467\")
\r\n\r\nWho knew all you needed for time travel was a can of cream of mushroom soup<\/a> and some chicken?! Some things never change, and no-peek chicken with rice is no exception. The dish was every bit as easy, comforting and filling as I remember it being, and its taste and aroma instantly took me back to my mother's kitchen table.\r\n\r\nI love that this dish is made with leg quarters, as I'm a dark meat fan through and through. However, I do think this could also be made with chicken breasts if that's your preference. The cook time would reduce if you opted for white meat, however, since breasts often cook more quickly than dark meat (for best results use this chicken temperature guide<\/a>).\r\n\r\nOn the subject of cook time, the 2 hours this viral recipe calls for seems excessive. In testing, my chicken reached the 180\u00b0 mark in about an hour and 15 minutes, though they were on the smaller side. I suggest using an instant-read thermometer<\/a> to monitor your chicken after an hour since your chicken may not need the full 2 hours to cook, depending on its size.\r\n\r\nOn a final note, while I love the ease, convenience and nostalgia of this dish, I do tend to avoid using canned soups and packaged mixes in recipes due to their hefty sodium content<\/a> and highly processed ingredients. If I made this recipe again, I would experiment with a healthier, made-from-scratch rendition that omits the canned soup and onion soup mix. In their place, I would opt for minimally processed ingredients like fresh herbs, homemade cream of mushroom soup<\/a> and plenty of roasted vegetables.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"Learn how to make an easy no-peek chicken like mom used to make. This vintage recipe is going viral on TikTok. <\/p>\n","protected":false},"author":7801,"featured_media":1907140,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305883,307330,304358,304328,305487,303719,306848,307307],"categories-v2":[311532,310369,311552,308988,308984,310796,308324,309603,310342],"coauthors":[206601],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"\n
No-Peek Chicken: How to Make It (Viral Vintage TikTok Recipe)<\/title>\n<meta name=\"description\" content=\"Learn how to make an easy no-peek chicken like mom used to make. 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At <em>Taste of Home<\/em>, you\u2019ll find her putting famous celebrity recipes to the test, from Dolly Parton\u2019s stampede soup to Stanley Tucci\u2019s six-ingredient pasta casserole. She\u2019s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she\u2019s not trying out a recipe-gone-viral, she\u2019s developing copycat recipes and new twists on comfort food for her food blog, <em>Frydae<\/em>.","twitter":"https:\/\/www.linkedin.com\/in\/laurenhabermehl","instagram":"https:\/\/www.instagram.com\/frydaeblog\/","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Marquette University","education":"Marquette University, bachelor's in advertising and minor in communication design in association with Milwaukee Institute of Art and Design","highlights":"<ul>\r\n \t<li>Four years at <em>Taste of Home<\/em> as a writer, photographer and recipe developer<\/li>\r\n \t<li>Creator of <em>Frydae<\/em>, a food blog focused on fresh takes of classic recipes<\/li>\r\n \t<li>Writer for <em>Well Plated by Erin<\/em>, Sky Valley Foods, Sabatino Tartufi and Lesaffre Yeast<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine & cocktail","short_bio":"Often found with a spoon in one hand and a pen in the other, Lauren is a recipe developer, food photographer and the creator of the blog, <em>Frydae<\/em>. From homestyle comfort food classics to carefully recreated copycat recipes, Lauren\u2019s aim as a writer at <em>Taste of Home<\/em> is to go beyond ingredients and techniques to celebrate the people behind the dishes.","user_nicename":"lauren-habermehl","type":"guest-author","nickname":""}},"sf_message_facebook":"Easy, convenient and nostalgic.","sf_message_twitter":"","sf_title_facebook":"I Made the Viral No-Peek Chicken, and It took Me Back to Childhood","sf_description_facebook":"Learn how to make an easy no-peek chicken like mom used to 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\r\n\r\nThis recipe from Taste of Home contributor Sharon Juart of Rochester Mills, Pennsylvania makes four servings.\r\nIngredients<\/h3>\r\n\r\n \t- 1 package (6 ounces) long grain and wild rice mix<\/li>\r\n \t
- 1 can (10-3\/4 ounces) condensed cream of mushroom soup, undiluted<\/li>\r\n \t
- 1 can (10-3\/4 ounces) condensed cream of celery soup, undiluted<\/li>\r\n \t
- 1-1\/2 cups (12 ounces) water<\/li>\r\n \t
- 4 chicken leg quarters, skin on<\/li>\r\n \t
- 1 envelope onion soup mix<\/li>\r\n<\/ul>\r\n
Directions<\/h3>\r\nStep 1: Mix<\/h4>\r\n\r\n\r\nIn a 9x13 casserole dish<\/a>, combine the rice, the contents of its seasoning packet, the cream soups, and water. Stir to combine with a whisk.\r\nStep 2: Add chicken and onion soup mix<\/h4>\r\n\r\n\r\nArrange the chicken over the rice mixture in a single layer and then sprinkle the onion soup mix<\/a> evenly over the top.\r\nStep 3: Bake<\/h4>\r\n\r\n\r\nCover tightly with aluminum foil and bake at 350\u00b0F for 2 hours, or until the rice is tender and the chicken is done cooking (e.g., when it reaches an internal temperature of 180\u00b0). Serve warm with your favorite side of steamed vegetables<\/a>. Enjoy!\r\nHere's What I Thought<\/h2>\r\n\r\n\r\nWho knew all you needed for time travel was a can of cream of mushroom soup<\/a> and some chicken?! Some things never change, and no-peek chicken with rice is no exception. The dish was every bit as easy, comforting and filling as I remember it being, and its taste and aroma instantly took me back to my mother's kitchen table.\r\n\r\nI love that this dish is made with leg quarters, as I'm a dark meat fan through and through. However, I do think this could also be made with chicken breasts if that's your preference. The cook time would reduce if you opted for white meat, however, since breasts often cook more quickly than dark meat (for best results use this chicken temperature guide<\/a>).\r\n\r\nOn the subject of cook time, the 2 hours this viral recipe calls for seems excessive. In testing, my chicken reached the 180\u00b0 mark in about an hour and 15 minutes, though they were on the smaller side. I suggest using an instant-read thermometer<\/a> to monitor your chicken after an hour since your chicken may not need the full 2 hours to cook, depending on its size.\r\n\r\nOn a final note, while I love the ease, convenience and nostalgia of this dish, I do tend to avoid using canned soups and packaged mixes in recipes due to their hefty sodium content<\/a> and highly processed ingredients. If I made this recipe again, I would experiment with a healthier, made-from-scratch rendition that omits the canned soup and onion soup mix. In their place, I would opt for minimally processed ingredients like fresh herbs, homemade cream of mushroom soup<\/a> and plenty of roasted vegetables.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"Learn how to make an easy no-peek chicken like mom used to make. This vintage recipe is going viral on TikTok. <\/p>\n","protected":false},"author":7801,"featured_media":1907140,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305883,307330,304358,304328,305487,303719,306848,307307],"categories-v2":[311532,310369,311552,308988,308984,310796,308324,309603,310342],"coauthors":[206601],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"\n
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Directions<\/h3>\r\nStep 1: Mix<\/h4>\r\n\r\n\r\nIn a 9x13 casserole dish<\/a>, combine the rice, the contents of its seasoning packet, the cream soups, and water. Stir to combine with a whisk.\r\nStep 2: Add chicken and onion soup mix<\/h4>\r\n\r\n\r\nArrange the chicken over the rice mixture in a single layer and then sprinkle the onion soup mix<\/a> evenly over the top.\r\nStep 3: Bake<\/h4>\r\n\r\n\r\nCover tightly with aluminum foil and bake at 350\u00b0F for 2 hours, or until the rice is tender and the chicken is done cooking (e.g., when it reaches an internal temperature of 180\u00b0). Serve warm with your favorite side of steamed vegetables<\/a>. Enjoy!\r\nHere's What I Thought<\/h2>\r\n\r\n\r\nWho knew all you needed for time travel was a can of cream of mushroom soup<\/a> and some chicken?! Some things never change, and no-peek chicken with rice is no exception. The dish was every bit as easy, comforting and filling as I remember it being, and its taste and aroma instantly took me back to my mother's kitchen table.\r\n\r\nI love that this dish is made with leg quarters, as I'm a dark meat fan through and through. However, I do think this could also be made with chicken breasts if that's your preference. The cook time would reduce if you opted for white meat, however, since breasts often cook more quickly than dark meat (for best results use this chicken temperature guide<\/a>).\r\n\r\nOn the subject of cook time, the 2 hours this viral recipe calls for seems excessive. In testing, my chicken reached the 180\u00b0 mark in about an hour and 15 minutes, though they were on the smaller side. I suggest using an instant-read thermometer<\/a> to monitor your chicken after an hour since your chicken may not need the full 2 hours to cook, depending on its size.\r\n\r\nOn a final note, while I love the ease, convenience and nostalgia of this dish, I do tend to avoid using canned soups and packaged mixes in recipes due to their hefty sodium content<\/a> and highly processed ingredients. If I made this recipe again, I would experiment with a healthier, made-from-scratch rendition that omits the canned soup and onion soup mix. In their place, I would opt for minimally processed ingredients like fresh herbs, homemade cream of mushroom soup<\/a> and plenty of roasted vegetables.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"Learn how to make an easy no-peek chicken like mom used to make. This vintage recipe is going viral on TikTok. <\/p>\n","protected":false},"author":7801,"featured_media":1907140,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305883,307330,304358,304328,305487,303719,306848,307307],"categories-v2":[311532,310369,311552,308988,308984,310796,308324,309603,310342],"coauthors":[206601],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"\n
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\r\n\r\nIn a 9x13 casserole dish<\/a>, combine the rice, the contents of its seasoning packet, the cream soups, and water. Stir to combine with a whisk.\r\nStep 2: Add chicken and onion soup mix<\/h4>\r\n\r\n\r\nArrange the chicken over the rice mixture in a single layer and then sprinkle the onion soup mix<\/a> evenly over the top.\r\nStep 3: Bake<\/h4>\r\n\r\n\r\nCover tightly with aluminum foil and bake at 350\u00b0F for 2 hours, or until the rice is tender and the chicken is done cooking (e.g., when it reaches an internal temperature of 180\u00b0). Serve warm with your favorite side of steamed vegetables<\/a>. Enjoy!\r\nHere's What I Thought<\/h2>\r\n\r\n\r\nWho knew all you needed for time travel was a can of cream of mushroom soup<\/a> and some chicken?! Some things never change, and no-peek chicken with rice is no exception. The dish was every bit as easy, comforting and filling as I remember it being, and its taste and aroma instantly took me back to my mother's kitchen table.\r\n\r\nI love that this dish is made with leg quarters, as I'm a dark meat fan through and through. However, I do think this could also be made with chicken breasts if that's your preference. The cook time would reduce if you opted for white meat, however, since breasts often cook more quickly than dark meat (for best results use this chicken temperature guide<\/a>).\r\n\r\nOn the subject of cook time, the 2 hours this viral recipe calls for seems excessive. In testing, my chicken reached the 180\u00b0 mark in about an hour and 15 minutes, though they were on the smaller side. I suggest using an instant-read thermometer<\/a> to monitor your chicken after an hour since your chicken may not need the full 2 hours to cook, depending on its size.\r\n\r\nOn a final note, while I love the ease, convenience and nostalgia of this dish, I do tend to avoid using canned soups and packaged mixes in recipes due to their hefty sodium content<\/a> and highly processed ingredients. If I made this recipe again, I would experiment with a healthier, made-from-scratch rendition that omits the canned soup and onion soup mix. In their place, I would opt for minimally processed ingredients like fresh herbs, homemade cream of mushroom soup<\/a> and plenty of roasted vegetables.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"Learn how to make an easy no-peek chicken like mom used to make. This vintage recipe is going viral on TikTok. <\/p>\n","protected":false},"author":7801,"featured_media":1907140,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305883,307330,304358,304328,305487,303719,306848,307307],"categories-v2":[311532,310369,311552,308988,308984,310796,308324,309603,310342],"coauthors":[206601],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"\n
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\r\n\r\nCover tightly with aluminum foil and bake at 350\u00b0F for 2 hours, or until the rice is tender and the chicken is done cooking (e.g., when it reaches an internal temperature of 180\u00b0). Serve warm with your favorite side of steamed vegetables<\/a>. Enjoy!\r\n