No Peek Chicken and Rice
Some nights you just want an easy homemade meal that fills you up and tastes great. That’s when no peek chicken and rice comes in. With a few basic ingredients, you get a warm, comforting dish the whole family will love. Just mix it, cover it, and let the oven do the work. No stirring, no stress—just simple, delicious food.
Equipment
- 9x13-inch Baking Dish
- Aluminum Foil
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 cup Long grain white rice
- 1 can Cream of mushroom soup (10.5 oz)
- 1 can Cream of chicken soup (10.5 oz)
- 1.5 cups Chicken broth
- 1 envelope Onion soup mix
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
- In the prepared baking dish, stir together the rice, cream of mushroom soup, cream of chicken soup, and chicken broth.
- Place the chicken thighs on top of the rice mixture, ensuring they are spaced evenly.
- Sprinkle the onion soup mix over the chicken and rice.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes. Do not peek during the cooking process!
- Remove from the oven and let it rest, covered, for 5 minutes before serving.
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Notes
Feel free to add vegetables like peas, carrots, or mushrooms for extra flavor and nutrition. You can also try different seasonings to customize it to your taste!