One pan no peek chicken and rice recipe is hearty comfort food for busy weeknights! SO easy to make with just a few ingredients - and you can even assemble it ahead of time!!
Spray a 13x9-inch casserole dish with no-stick cooking spray. Set aside.
Add the soups, chicken stock, onion soup mix, and sage to a bowl.
Mix until smooth.
Stir in the uncooked rice and spread in the prepared pan.
Season the chicken with salt and pepper then lay across the top of the rice mixture.
Cover tightly with aluminum foil and bake (no peeking!) for 1 hour and 15 minutes or until the rice is tender and the chicken is cooked through. (160°F on an instant read thermometer).
Remove from the oven and let stand about 5 to 10 minutes before taking off the aluminum foil and serving. The chicken will continue to cook to 165°F during this time.
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Notes
Storage:This casserole dish can be covered with plastic wrap or stored in an airtight container in the refrigerator for 3-4 days.You can also freeze for up to 3 months. Simply thaw overnight in the fridge prior to reheating.Leftovers can be covered and reheated in a preheated oven at 350℉ until heated through.Tips:
Always check the internal temperature of chicken with an instant read thermometer. Take it from the oven when it hits 160F and then let it sit, covered, for 10 minutes. The final temperature should be 165F.
Reduce sodium by using reduced sodium soups.
Don't use brown or other types of rice.
Minute rice and other instant types get mushy and overcooked.
For more distinct onion flavor you can sprinkle the onion soup mix over the chicken instead of adding to the rice mixture.
Add ¼ to ½ cup more chicken stock for moister rice.
Use chicken tenders instead of boneless skinless chicken breasts.
Boneless chicken thighs can be used, too. They tend to be juicier and more flavorful.
You can use bone in or boneless pork chops instead of chicken.
Cream of celery soup can be used in place of the can of cream of chicken soup or cream of mushroom soup if you want.
For a cheesy casserole dish, consider sprinkling shredded cheddar cheese over the top of the chicken and top of the rice mixture about 5 minutes prior to the end of the cooking time, keeping the aluminum foil off so that the cheese melts well.