Description
A simple, comforting dish of chicken and rice baked together without needing to peek.
Ingredients
Scale
- 4 chicken thighs
- 1 cup long-grain white rice
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a baking dish, mix rice, onion, soup, chicken broth, garlic powder, paprika, salt, and pepper.
- Place chicken thighs on top of the rice mixture.
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour without opening the foil.
- Remove from oven and let sit for 10 minutes before serving.
Notes
- You can use chicken breasts if preferred.
- Feel free to add vegetables like peas or carrots.
- Double the recipe for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: no peek chicken and rice, pioneer woman style, chicken recipe