No Peek Chicken and Rice
No Peek Chicken and Rice is a comforting, no-fuss dinner recipe that’s perfect for busy weeknights or cozy family meals. This dish combines tender, juicy chicken with perfectly cooked rice, all baked together in a savory sauce infused with rich seasonings.
Equipment
- 9x13-inch baking dish or casserole dish
- Aluminum foil
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 4-6 bone-in skin-on chicken thighs or drumsticks
- 1 cup long-grain white rice
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 3/4 cups chicken broth
- 1 packet onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish to prevent sticking.
- Mix the Rice and Sauce
- In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and paprika. Stir until smooth.
- Add the uncooked rice to the baking dish, spreading it out evenly. Pour the soup mixture over the rice and stir to ensure the rice is fully coated.
- Add the Chicken
- Place the chicken thighs or drumsticks on top of the rice mixture, skin-side up. Season the chicken with salt and pepper, and sprinkle the onion soup mix evenly over the top.
- Cover and Bake
- Cover the baking dish tightly with aluminum foil to seal in the moisture.
- Bake in the preheated oven for 1 hour and 30 minutes. Resist the urge to peek or remove the foil during cooking to ensure the rice and chicken cook perfectly.
- Serve and Enjoy
- Once done, carefully remove the foil and let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve hot.