No-Peek Chicken Rice Casserole
Classic no-peek baked chicken and creamy rice casserole sealed under foil for tender chicken and fluffy rice
PRINT PINServings 6
INGREDIENTS
Rice and Sauce Base
- 1 cup uncooked long grain white rice
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of chicken soup
- 1 1 1/2 cups chicken broth or water
- 1 packet onion soup mix
- 1/2 tsp black pepper
- salt to taste.
Chicken
- 6 bone in skin on or skinless chicken thighs or drumsticks about 2 to 2 1/2 lb.
Optional Finish
- 1 tbsp chopped fresh parsley for garnish.
INSTRUCTIONS
Assemble
- heat oven to 350 F
- spread uncooked rice evenly in a 9 by 13 inch baking dish
- whisk cream of mushroom soup
- cream of chicken soup
- broth
- onion soup mix
- pepper
- and salt then pour evenly over rice and stir to combine.
Bake and Serve
- arrange chicken in a single layer on top of the rice mixture and press lightly so it is partially nestled
- cover the dish tightly with foil to fully seal edges so steam cannot escape
- bake 75 minutes without opening the foil
- remove foil and rest 5 minutes then fluff rice and serve chicken over rice
- garnish with parsley if using.
Notes
1. Seal foil tightly for true no peek results and fully cooked rice. Use chicken broth instead of water for more flavor. Substitute cream of celery for cream of mushroom if desired. For boneless chicken start checking at 60 minutes and cook until chicken reaches 165 F. Add 1 to 2 cups frozen peas or mixed vegetables during the last 10 minutes after removing foil if you want a veggie add in
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 32g | Fat: 15g