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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.
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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).