No-Peek Chicken
1h 45m·American
Ingredients
- cooking spray
- 2 cups uncooked long-grain white rice
- 2 cups water
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 1 (1-ounce package) onion soup mix
- 1 teaspoon chopped fresh oregano or thyme
- 6 skinless, boneless chicken thighs
- 1/2 teaspoon seasoned salt
Instructions
6 steps
- 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- 2
Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.
- 3
Pour rice mixture into the prepared dish.
- 4
Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil.
- 5
Bake in the preheated oven, keeping tightly covered, for 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- 6
Serve and enjoy.
Progress
0 / 6 steps
