Uncle Bens

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NO PEEK CHICKEN 1 box Uncle Ben’s Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water. Arrange the raw chicken on top of the rice mixture. Cover and seal with foil. Bake at 350 degrees for 2 1/2 hours. No Peek Chicken, No Peek, Uncle Ben, Cream Of Celery, Cream Of Celery Soup, Cream Of Mushroom Soup, Celery Soup, Cream Of Mushroom, Chicken And Rice

NO PEEK CHICKEN 1 box Uncle Ben’s Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water. Arrange the raw chicken on top of the rice mixture. Cover and seal with foil. Bake at 350 degrees for 2 1/2 hours.

In Britain during the 1930s, chemist Erich Huzenlaub invented the Huzenlaub Process by which whole grain rice was vacuum-dried, steamed, then vacuum-dried again before being husked. The Huzenlaub Process kept more nutrients in the rice, made it resistant to pests and faster to cook. Huzenlaub founded Rice Conversion, Ltd. in London. Logos, Rice Logo, Roast Chicken And Rice, Uncle Bens Rice, Chicken Flavored Rice, Uncle Ben, Whole Grain Rice, Express Outfits, Uncle Bens

In Britain during the 1930s, chemist Erich Huzenlaub invented the Huzenlaub Process by which whole grain rice was vacuum-dried, steamed, then vacuum-dried again before being husked. The Huzenlaub Process kept more nutrients in the rice, made it resistant to pests and faster to cook. Huzenlaub founded Rice Conversion, Ltd. in London.

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