This no-peek chicken dinner is made with chicken thighs baked with rice, vegetables, and cream of mushroom soup in one dish. Try not to peek!
Prep Time::15 mins
Cook Time:: 1 hr 30 mins
Total Time:: 1 hr 45 mins
Servings::6
Ingredients
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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
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
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Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.
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Pour rice mixture into the prepared dish.
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Sprinkle chicken thighs with seasoning salt and arrange on top of rice mixture. Cover dish tightly with foil.
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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).
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Test Kitchen Tips
This recipe was tested in our test kitchen in May 2023 and updated to bake, covered, for 1 hour and 30 minutes. We used 2 cups of water instead of chicken broth and added onion soup mix.