No Peek Chicken and Rice Casserole || Sandy's Recipe || Happy Kitchen

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and calories.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless breasts are leaner, while bone-in thighs are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often cheaper.

Preheat oven to 350°F (175°C).

Grease a large casserole dish with butter.

Layer uncooked rice evenly on the bottom of the dish.

Mix cream of mushroom soup and chicken broth in a bowl until smooth.

Spread the soup mixture over the rice evenly.

Arrange chicken thighs on top of the soup mixture, skin side up.

Sprinkle onion soup mix over the chicken.

Add diced onions, celery, and carrots around the chicken.

Season with garlic, pepper, paprika, thyme, and bay leaves.

Cover the dish tightly with aluminum foil.

Bake for 1 hour without peeking.

Remove foil and bake for an additional 15-20 minutes until chicken is golden and cooked through.

Let rest for 5 minutes before serving.

Cooking Techniques

Spice Level: