I’ll admit it, I am a reality tv junkie. Over the years I have managed to pare down my addiction to a few of the <insert sarcasm here> better ones. A favorite of mine more recently is Hell’s Kitchen.

As I sit here tonight and watch Chef Gordon Ramsay prance around his kitchen like the pompous ass that he is, and shout profanities at the contestants for this year, I am once again reminded of why I don’t like to cook for anyone outside of my family. I live in fear of someone channeling the Chef himself and blasting me to kingdom come. I do think he’s kind of hot though.

And now, on to Tasty Tuesday. This dish comes from my wonderful line of cook books “Looney Spoons” and “Crazy Plates”. The wonderful authors have since added a third book “Eat, Shrink and Be Merry”. Wonderful books full of yummy-licious recipes and excellent health tips. I’ve cooked this recipe so many times it has become a family favorite. Enjoy!

“Mom’s No Peek Chicken”

3 or 4 chicken breasts
1 can cream of chicken soup
1 can cream of celery or mushroom
1 1/2 cups minute rice
1/2 cup milk
1/2 envelope Lipton onion soup

Grease large baking dish. Mix 2 soups(plus a little of the Lipton onion) with milk. Add rice and pour into baking dish. Place chicken on top and sprinkle with Lipton onion soup. Cover with foil and seal tightly. Bake at 350 degrees for 1 hour. Do not open foil until finished baking.

**Edited to say - No need to cook the rice ahead of time, and in fact I never use Minute rice. Just throw it all in there and in the stuff will cook on its own. **