Indulge in a comforting classic with our No-Peek Chicken And Rice recipe.
This one-pan dish combines tender chicken thighs with rice and vegetables, all baked together in a creamy sauce for an effortless, savory meal.
Just cover, bake, and resist peeking for best results!
Ingredients
- Cooking spray
- 2 cups uncooked long-grain white rice
- 2 cups water
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- ½ cup chopped yellow onion
- ½ cup chopped red bell pepper
- 1 (1 oz) packet onion soup mix
- 1 tsp chopped fresh oregano or thyme
- 6 skinless, boneless chicken thighs
- ½ tsp seasoned salt
Instructions
Step 1: Preheat oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray.
Step 2: In a large mixing bowl, whisk together the rice, water, cream of mushroom soup, cream of chicken soup, chopped onion, red bell pepper, onion soup mix, and oregano until smooth.
Step 3: Pour the rice mixture into the prepared baking dish, spreading it evenly.
Step 4: Season the chicken thighs with seasoned salt and arrange them over the rice mixture.
Step 5: Cover the dish tightly with foil to trap in steam and keep the chicken moist.
Step 6: Bake for 1 hour and 30 minutes without peeking, then check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Frequently Asked Questions (FAQs)
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they may cook slightly faster. Check the temperature sooner to prevent overcooking.
2. How can I make the dish creamier?
Add an extra half-can of cream of mushroom or cream of chicken soup to the rice mixture for an even creamier texture.
3. Can I include other vegetables?
Absolutely! Vegetables like peas, carrots, or broccoli can be mixed in for extra flavor and nutrition.
4. How do I make this dish gluten-free?
Simply use gluten-free cream soups and onion soup mix for a gluten-free version of this recipe.
5. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
6. Can I substitute brown rice?
Yes, but brown rice requires a longer cooking time. Add about 15-20 minutes to the baking time, or until the rice is tender.
No-Peek Chicken And Rice
Ingredients
- 2 cups uncooked long-grain white rice
- 2 cups water
- 1 can cream of mushroom soup 10.5 oz
- 1 can cream of chicken soup 10.5 oz
- ½ cup chopped yellow onion
- ½ cup chopped red bell pepper
- 1 packet onion soup mix 1 oz
- 1 tsp chopped fresh oregano or thyme
- 6 chicken thighs skinless boneless
- ½ tsp seasoned salt
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the rice, water, cream of mushroom soup, cream of chicken soup, chopped onion, red bell pepper, onion soup mix, and oregano until smooth.
- Pour the rice mixture into the prepared baking dish, spreading it evenly.
- Season the chicken thighs with seasoned salt and arrange them over the rice mixture.
- Cover the dish tightly with foil to trap in steam and keep the chicken moist.
- Bake for 1 hour and 30 minutes without peeking, then check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
