No Peek Chicken and Rice
Tender chicken baked over creamy, seasoned rice in one sealed dish -- a hands-off comfort dinner that comes together with almost no effort.
Equipment
- 9x13 inch baking dish
- Aluminum foil
- Meat thermometer
Ingredients
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 1 cup long-grain white rice uncooked; do not use instant rice
- 1 can cream of mushroom soup 10.5 oz
- 1 can cream of chicken soup 10.5 oz
- 1.5 cup water
- 1 packet dry onion soup mix sprinkled over chicken
- 0.5 tsp black pepper
- 0.5 tsp paprika optional
- 1 tbsp butter or oil for greasing the baking dish
- 2 tbsp fresh parsley chopped, for garnish -- optional
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9x13 inch baking dish with butter or oil.
- In the baking dish, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, water, and black pepper. Mix directly in the dish until evenly blended.
- Place the chicken breasts (or thighs) in a single flat layer on top of the rice mixture. Do not press them into the rice.
- Sprinkle the dry onion soup mix evenly over the chicken. Add the paprika if using.
- Cover the dish tightly with aluminum foil, pressing the edges firmly around the rim of the pan to seal completely.
- Bake for 1 hour and 15 minutes without opening the oven or lifting the foil at any point during baking.
- Remove from the oven and let rest for 5 minutes. Carefully remove the foil (steam will escape). Fluff the rice gently with a fork, garnish with fresh parsley if desired, and serve warm.
