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.
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!