No-Peek Chicken and Rice Casserole
A wonderfully simple and comforting dinner that requires minimal prep work and lets the oven do the cooking.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup rice
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1.5 to 2 pounds chicken thighs or breasts
- Paprika for sprinkling
- Parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- Combine the rice, cream of chicken soup, cream of mushroom soup, and chicken broth in the baking dish. Add garlic powder, onion powder, salt, and pepper. Stir until evenly mixed.
- Place the chicken thighs or breasts on top of the rice mixture, evenly spaced.
- Sprinkle paprika over the chicken.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 90 minutes, avoiding removing the foil.
- Remove from the oven and let sit for 5 minutes before serving. Garnish with parsley.
Notes
Use high-quality broth for better flavor. Feel free to adjust seasonings and try different proteins or vegetable add-ins for variations.