No Peek Chicken and Rice Casserole takes seven ingredients and very little time to put together. However, the casserole has to cook, covered, for two hours.
Cut 1 whole chicken into eight pieces, or choose a selection of legs and thighs. In a bowl, mix 1 can of cream of mushroom soup and 1 can of cream of celery soup. Add 1/2 a soup can of water and 1/2 a soup can of dry white wine. Add 1 package of long grain and wild rice mix with herb seasoning. Alternatively, add 1 cup of standard long grain rice.
Blend the soup mixture well, and pour it into a 13-by-9-by-2-inch baking pan. Place the chicken pieces on top. For more flavor, nestle the pieces in the soup mixture. Sprinkle 1 package of dry onion soup mix over the chicken. Cover tightly with foil, and bake at 350 degrees Fahrenheit for two hours. Do not remove the foil at any time during the cooking process as it is necessary for the steaming of the casserole.
Several variations of the casserole exist. One option is adding a package of frozen vegetables, such as peas or broccoli, to the soup and rice mixture. Another option is seasoning the mixture with crushed garlic, parsley and Worcestershire sauce. The wine can also be replaced with an additional 1/2 can of water.