So it is a cold night and I went old school. Casserole called essentially no peek chicken.

You cook boneless skinless breasts or thighs in uncooked rice broth Campbell’s condensed soup with vegetables and basically this is my own invention because I had sort of southwestern on the brain and I had cilantro to use.

I used a can of the diced chilies and tomatoes from Aldi, a can of the condensed Campbell’s cream of cheddar soup, one of those little small wheels of queso fresco, a small onion diced up, a small bag of thawed frozen corn, oregano, salt-free chili powder, 1 1/2 cups of dry rice, 1 1/2 cups chicken broth, and four boneless skinless chicken breasts.

Basically you preheat your oven to 350°, and while you’re doing that you grease a rectangular baking dish and you put your chicken breasts in the bottom. I add a slight drizzle of olive oil to the chicken breasts.

Then, in a big mixing bowl, I put the dried rice, the onion, the can of chilies and tomatoes, the can of condensed soup a bunch of cilantro I had chopped up and the chicken broth and I mix it all together. I don’t add salt. I add oregano and sprinkle a little salt free chili powder.

I pour everything over the chicken breasts, add one of those little wheels of queso fresco all crumbled up and cover the pan tightly with nonstick foil.

You put it in your preheated oven for an 1 1/2 hours, maybe less depending upon your oven and you do not ever take the tinfoil off to peek, but as it’s getting close to done, you can stick a thermometer into the foil through one of the breast to check your temperature.

Yes it’s a little 1960s housewife but it tastes pretty good. Last time I did it with cream of mushroom soup and fresh mushrooms, etc.