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No Peek Chicken and Rice Casserole

No Peek Chicken and Rice Casserole Recipe

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 envelope (1 oz) dry onion soup mix
  • 1 1/2 cups water
  • 2 tbsp unsalted butter, cut into small cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat oven to 350°F (175°C). In a 9x13-inch baking dish, mix the mushroom soup, chicken soup, onion soup mix, water, and rice until smooth. Dot with butter.
  2. Pat chicken thighs dry, season with salt and pepper, and place skin side up on top of the rice mixture.
  3. Cover the dish tightly with foil and bake for 1 hour 30 minutes. Do not remove the foil during baking.
  4. Rest the casserole, still covered, for 5 minutes outside the oven, then uncover, fluff the rice, and serve.

Notes

If you swap in boneless chicken thighs or breasts, reduce the bake time to 1 hour and confirm the chicken reaches 165°F (74°C) internally. This recipe needs the full covered bake to cook the rice properly, so keep the foil sealed tight.