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No-Peek Chicken And Rice

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

This one-pan dish combines tender chicken thighs with rice and vegetables, all baked together in a creamy sauce for an effortless, savory meal.

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).

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