No Peek Chicken And Rice

This No Peek Chicken and Rice recipe is a straightforward, yet incredibly satisfying dish that’s perfect for busy weeknights or cozy family dinners. With its rich, creamy sauce and tender chicken thighs nestled on a bed of flavorful rice, this dish requires minimal prep and lets the oven do the work.

Just mix a few pantry staples together, let it bake covered, and come back to a delicious, one-pan meal that’s sure to please everyone at the table. Enjoy a comforting, fuss-free dinner that’s as simple as it is tasty!

No Peek Chicken And Rice

Ingredients

4 Chicken Thighs, bone in and with the skin

1 cup Basmati or long grain rice

1 envelope of onion soup seasoning mix

1 can cream of celery soup

1 can cream of chicken soup

1 can water

Salt and pepper to taste

Instructions

Preheat the oven to 350*

Lightly spray a baking dish with non-stick spray

In a bowl combine the water, onion soup mix, cream of chicken soup and cream of celery soup,

Stir the rice into the soup mix

Season the chicken with salt and pepper

Pour the soup and rice mixture into the prepared pan

Lay the chicken on top of the soup and rice

Cover with aluminum foil and place in the oven

Bake for 2 hours

Serve and enjoy!

Notes:

Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this recipe as they add flavor and moisture. However, you can use boneless, skinless chicken thighs or even chicken breasts if preferred. Adjust cooking time as needed.

Rice Variations: While Basmati or long-grain rice works best, you can use other types of rice, like jasmine or short-grain rice. Note that cooking times may vary slightly.

Soup Mix: For a different flavor profile, try using a different soup mix like ranch or mushroom. Adjust seasoning according to the mix’s saltiness.

Cream of Soup: If you prefer a lighter version, you can use reduced-fat or low-sodium versions of the cream soups. You can also use a combination of different cream soups for varied flavors.

Water: The water used here is to thin out the soup mixture. For a richer flavor, you can substitute the water with chicken broth.

Seasoning: Feel free to add additional herbs or spices to taste, such as garlic powder, paprika, or dried thyme, to enhance the dish.

Covering: It’s important to cover the dish with aluminum foil to keep the rice and chicken moist and to prevent the rice from drying out. If you prefer a crispy top, remove the foil for the last 15-20 minutes of baking.

Resting: After baking, let the dish sit covered for about 5 minutes before serving. This helps the flavors meld and the rice settle.

Leftovers: This dish stores well in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 3 months. Reheat thoroughly before serving.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

Can I use boneless chicken thighs or chicken breasts instead of bone-in, skin-on thighs?

Yes, you can use boneless chicken thighs or chicken breasts.

However, cooking times may need to be adjusted: boneless thighs may cook faster, and breasts will need to be checked for doneness to prevent overcooking.

What type of rice is best for this recipe?

Basmati or long-grain rice works best because they stay fluffy and separate.

You can use other types of rice, but you may need to adjust the cooking time and liquid ratio.

Can I use a different soup mix instead of onion soup mix?

Yes, you can substitute with other soup mixes such as ranch, mushroom, or even a seasoning blend.

Adjust salt and pepper as needed based on the seasoning mix used.

Is it possible to use homemade cream of chicken or celery soup?

Absolutely. Homemade versions can be used instead of canned.

Ensure the consistency is similar to the canned versions so that the rice cooks properly.

What can I use instead of water in the recipe?

Chicken broth or vegetable broth can be used instead of water to add more flavor to the rice and chicken.

How do I make this dish if I want to cook it in a slow cooker?

For a slow cooker, add all ingredients except the rice, and cook on low for 6-7 hours.

Add the rice about 1-2 hours before serving to ensure it doesn’t become too mushy.

Can I make this recipe ahead of time?

Yes, you can prepare it a day in advance.

Assemble the dish, cover it, and store it in the refrigerator.

When ready to bake, let it sit at room temperature for about 30 minutes before cooking.

What should I do if the rice is still hard after baking?

If the rice is hard, you can add a little more liquid (water or broth) and bake it covered for an additional 15-20 minutes.

Ensure it’s covered tightly to trap steam.

Can I freeze the leftovers?

Yes, this dish freezes well.

Allow it to cool completely before transferring it to an airtight container.

It can be frozen for up to 3 months.

Reheat thoroughly before serving.

How can I make the top of the chicken crispy?

To achieve a crispy top, remove the aluminum foil during the last 15-20 minutes of baking.

You can also broil the dish for a few minutes if you prefer a crispier finish.