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Easy No-Peek Chicken and Rice Casserole

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  • 4.09 from 12 votes

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no peek chicken thighs and rice, no peek chicken and rice, no peek chicken

I’m always looking for new, easy recipes that I can make for my family. This no peek chicken thighs and rice recipe is perfect because it’s simple and the chicken comes out so moist and tender.

Plus, cleanup is a breeze! You’re going to love this one.

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no peek chicken thighs and rice, no peek chicken and rice, no peek chicken

This recipe is perfect for moms who want a home-cooked meal, but don’t have the time to stand over a stove. No peek chicken thighs and rice can be made in one pot, with minimal effort.

no peek chicken thighs and rice, no peek chicken and rice, no peek chicken

Plus, it’s delicious and comforting – perfect for a winter dinner.

no peek chicken thighs and rice, no peek chicken and rice, no peek chicken

So there you have it! A delicious and easy weeknight meal that is perfect for satisfying your hunger without ruining your diet.

Scroll to Bottom for printable recipe card.

Why is it Titled No Peek Chicken?

As you are preparing the casserole, the Chicken is covered in Rice as it cooks, meaning that you do not see the meat. If you attempt to check the chicken, the casserole is not going to have the same appearance.

What type of rice is best to use in this dish?

I would suggest using long grain, Basmati, or Jasmine. Those are the best options for this dish.

Can I use frozen Chicken in the casserole?

Of course, you could substitute frozen chicken breasts for this casserole. The time the dish cooks will need to be adjusted, however.

Can Cheese be added to the Casserole?

The cheese will simply add another layer of creaminess to this recipe. You can add any flavor or style of cheese you like.

Should I cook the rice before adding it to the casserole?

The rice will cook while in the oven, the other ingredients add the moisture Rice needs to cook.

Could I use pasta instead of rice for this dish?

This would make a great substitute. For each ½ cup of rice, you will use ½ cup of pasta.

no peek chicken thighs and rice, no peek chicken and rice, no peek chicken

Ingredients:

  • Bone-in skin-on chicken thighs
  • Rice
  • Onion soup mix seasoning
  • Water
  • Cream of celery soup
  • Cream of chicken soup
  • Salt and pepper to taste

Instructions:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a bowl, add rice.

In a bowl, add rice.

Step 3. Then, add the onion soup mix.

 add the onion soup mix.

Step 4. Then, add cream of celery soup.

add cream of celery soup.

Step 5. Then, add the water and the cream of chicken soup.

add the water and the cream of chicken soup.

Step 6. Pour the rice mixture into a well-greased 9×13 baking dish.

Pour the rice mixture into a well-greased 9x13 baking dish.

Step 7. Season the chicken with salt and pepper and place on top of the rice mixture in the dish.

Season the chicken with salt and pepper and place on top of the rice mixture in the dish.

Step 8. Cover with aluminum foil and bake for 2 hours.

no peek chicken thighs and rice, no peek chicken and rice, no peek chicken

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Pin Recipe

Easy No-Peek Chicken and Rice Casserole

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
This no peek chicken thighs and rice recipe is definitely a keeper. It's delicious and comforting – perfect for a winter dinner.
4.09 from 12 votes

Ingredients 

  • 4 Bone in skin on chicken thighs
  • 1 C. Rice
  • 1 Package of onion soup mix seasoning
  • 1 Can of water
  • 1 Can Cream of celery soup
  • 1 Can Cream of chicken soup
  • Salt and pepper to taste

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Instructions

  • Preheat the oven to 350 degrees.
  • In a bowl, combine the water, onion soup mix, cream of celery soup, cream of chicken soup, and rice.
  • Pour the rice mixture into a well-greased 9×13 baking dish.
  • Season the chicken with salt and pepper and place on top of the rice mixture in the dish.
  • Cover with aluminum foil and bake for 2 hours.
  • Enjoy!

Nutrition

Calories: 277kcal | Carbohydrates: 24g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 1204mg | Fiber: 1g | Sugar: 2g
Author: Laura

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Is it possible to make this as an Enchilada instead?

That is definitely possible and would be a wonderful change. All you will need to do is roll the mix up inside the tortilla and then bake it with your favorite sauces.

Can I change this into a Mexican Recipe?

Simply add in some corn, black beans, and a can of diced tomatoes. If desired, add a packet of Taco seasoning.

Can this dish be frozen?

As long as you place the food in a freezer-safe and airtight container, you can freeze the food for up to 3 months.

Can I prepare this dish a day ahead of time?

Yes, however, just prior to placing the dish into the oven, wrap it tightly or be sure it is in an airtight container and place it into the refrigerator. The dish can also just be reheated if for some reason you need to save it for the next day.

How will I reheat the casserole?

Simply be sure that the dish is covered and place it in a 375* oven. Place the dish on a baking tray and heat for 20 to 25 minutes.

What sides pair well with this casserole?

I usually prepare steamed or roasted vegetables, or put together a colorful Garden Salad.

How do I verify the Chicken is completely cooked?

You will be able to insert a meat thermometer into the pieces of meat. Be sure the temperature is at least 165*

no peek chicken thighs and rice, no peek chicken and rice, no peek chicken

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