My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (386g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 envelope dry ranch dressing mix

Italian salad dressing mix

1 envelope turkey gravy mix

Calories 422
Calories from Fat 21 (5%)
Amount Per Serving %DV
Total Fat 2.4g 3%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 68mg 22%
Sodium 864mg 36%
Potassium 434mg 12%
Total Carbohydrate 63.9g 21%
Dietary Fiber 1.7g 6%
Sugars 1.9g
Protein 32.8g 65%

detailed view...

how is this calculated?

Stolen Zesty Chicken Casserole

Recipe #40565 | 1½ hours | 5 min prep | add private note

By: Malriah
Sep 19, 2002

"No Peek Chicken" meets the seasonings from Yooper's "To Die for Crockpot Roast" (#27208)

SERVES 4 (change servings and units)

Ingredients

  • 1 envelope dry ranch dressing mix
  • 1 envelope Italian salad dressing mix
  • 1 envelope dry turkey gravy mix
  • 1 1/2 cups uncooked rice
  • 3 cups water
  • 1 ounce vodka (optional)
  • 4 boneless skinless chicken breasts
  • 1 envelope dry onion soup mix
  • 1 can baby peas, drained (optional)

Directions

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    Mix water, vodka, Ranch, Italian and Turkey gravy in a 9x14 casserole dish or oven safe pan, making sure that dry ingredients dissolve completely.
  3. 3
    Mix in rice and peas.
  4. 4
    Place chicken breasts on top and sprinkle with onion soup mix.
  5. 5
    Cover and bake for 1 hour and 20 minutes.
  6. 6
    Remove from oven and allow to stand, still covered, for 5 minutes.
  7. 7
    Serve.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Parmigiano and Herb Chicken Breast Tenders

Sauteed Chicken Breasts Stuffed with Cheese and Ham

Balsamic Glazed Chicken Breast

Southwestern Bbq Chicken Breast

Cumin Grilled Chicken Breasts

Browse similar recipes by category

Featured Reviews for This Recipe

From: Jill from Pittsburgh

On Oct 27, 2008

Good and easy recipe. Next time I'll reduce cooking time a litle since the rice started to burn on bottom and edges.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: memaw #2

    On Nov 13, 2007

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: JohnsCutie

    On Apr 4, 2006

    Made this for dinner tonight. Well, my husband did. I left everything pre-measured and ready, and he put it together for me in 10 minutes. Into the oven, so when I came home I made veggies and rolls. We really like it-and I definately liked the fact that it can be made right in the serving dish-hate washing dishes!I have a big family so I used 6 chicken breasts, 2 cups of rice and 4 cups of water. It was yummy. Next time, I think I will make it with frozen peas, the canned peas looked sad to me. But it was easy and yummy!

    5 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: yooper

    On Dec 20, 2002

    Kari, thank you for being inspired by my crockpot roast recipe! This was very good. The chicken came out very tender and moist. Only thing I didn't do was add the canned peas (hate them!). Next time I make this I will use a package of chicken gravy instead of turkey to see if there's a difference of taste! Thanks again for becoming "inspired" by me!

    5 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 8 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved