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No Peek Chicken and Rice Casserole

Close-up of golden brown no peek chicken thighs nestled in creamy rice, garnished with parsley.
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A simple dump-and-bake chicken and rice casserole that cooks together in the oven with no need to check on it. Perfect for a weeknight family meal.

Ingredients

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  • 2 cups uncooked long-grain white rice
  • 4 cups chicken broth
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 8 boneless, skinless chicken thighs
  • 1 tablespoon butter or margarine

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the uncooked rice, chicken broth, condensed cream of chicken soup, salt, pepper, garlic powder, and onion powder. Stir until well combined.
  3. Pour the rice mixture into a 9×13 inch baking dish.
  4. Place the chicken thighs on top of the rice mixture, ensuring they are mostly submerged.
  5. Dot the top with butter or margarine.
  6. Cover the baking dish tightly with aluminum foil. Make sure there are no gaps for steam to escape.
  7. Bake for 1 hour and 15 minutes, or until the chicken is cooked through and the rice is tender. Do not lift the foil during baking.
  8. Let the casserole rest, covered, for 10 minutes before serving.

Notes

  • For a homemade cream of chicken soup substitute, whisk together 1/2 cup butter, 1/2 cup all-purpose flour, 2 cups milk, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 cup cooked diced chicken. Cook over medium heat until thickened.
  • You can scale this recipe up for a larger family by using a larger baking dish and increasing the ingredients proportionally. Ensure the chicken is still mostly submerged in liquid.
  • This recipe freezes well. Let it cool completely, then cover tightly with plastic wrap and then foil. Reheat in a 350°F oven until heated through.

Nutrition

Find it online: https://delishsymphony.com/no-peek-chicken-and-rice/