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No Peek Chicken

No Peek Chicken is a hands-off dinner that cooks itself in the oven, delivering tender, juicy chicken in a savory sauce without the need for constant attention.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 46 people
Course: Main Dish
Cuisine: American comfort food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 6 boneless skinless chicken breasts (about 6 to 8 ounces each)
  • 1 can 10.5 ounces cream of mushroom soup
  • 1 packet 1 ounce dry onion soup mix
  • 1 cup chicken broth
  • 2 medium onions thinly sliced
  • 8 ounces fresh mushrooms sliced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley chopped (optional, for garnish)

Equipment

  • 9x13-inch baking dish
  • Heavy-duty aluminum foil
  • Measuring cups and spoons
  • Sharp knife for chopping vegetables
  • Cutting board
  • Paper towels for patting chicken dry
  • Oven mitts

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and lightly coat a 9x13 inch baking dish with a thin layer of olive oil.
  2. Pat the chicken breasts dry with paper towels and sprinkle both sides generously with salt and black pepper.
  3. Slice the onions into thin half-moons and slice the mushrooms into quarter-inch thick pieces, then mince the garlic finely.
  4. In a small bowl, whisk together the cream of mushroom soup, onion soup mix, and chicken broth until smooth.
  5. Spread half of the sliced onions and mushrooms across the bottom of the prepared baking dish, then sprinkle the minced garlic over the vegetables.
  6. Place the seasoned chicken breasts on top of the vegetable layer in a single layer.
  7. Top the chicken with the remaining sliced onions and mushrooms, then sprinkle the thyme and oregano over everything.
  8. Pour the creamy soup mixture slowly over the chicken and vegetables.
  9. Cover the baking dish tightly with heavy-duty aluminum foil and bake for 45 to 50 minutes.
  10. Check that the chicken is cooked through by inserting a meat thermometer into the thickest part; it should read 165 degrees Fahrenheit.
  11. Remove the dish from the oven and let it rest, covered, for 5 minutes before serving.

Notes

Serve over fluffy white rice, mashed potatoes, or with crusty bread.