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Effortless and Comforting No-Peek Chicken with Rice

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The classic, one-pan No-Peek Chicken recipe that features tender, bone-in chicken and creamy, deeply-flavored rice. It’s an incredibly simple dish that requires zero fuss, perfect for a comforting weeknight dinner.

Ingredients

Scale

1 cup uncooked long-grain white rice

1 1/2 cups water

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 can (10 3/4 ounces) condensed cream of celery soup

1 envelope (about 1 ounce) dry onion soup mix

4 bone-in, skin-on chicken leg quarters

1 teaspoon black pepper

1/2 teaspoon garlic powder

2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to three hundred fifty Fahrenheit. Spread the uncooked long-grain rice evenly across the bottom of a 9×13 inch baking dish.

2. Whisk together the water, both cans of condensed soups, and the dry onion soup mix until smooth in a separate bowl.

3. Pour the soup mixture carefully over the rice in the baking dish, ensuring the rice is mostly submerged.

4. Pat the chicken quarters dry and place them skin-side up on top of the rice and soup mixture. Brush with melted butter and season with black pepper and garlic powder.

5. Cover the baking dish tightly with heavy-duty aluminum foil to create a secure seal.

6. Bake for 1 hour and 45 minutes to 2 hours at three hundred fifty Fahrenheit without lifting the foil.

7. Remove from the oven, carefully check the chicken’s internal temperature (should be 165 Fahrenheit), and verify the rice is tender.

8. Let the casserole rest, uncovered, for about ten minutes before serving.

Notes

Use long-grain rice only; do not substitute with instant or arborio.

For an even creamier result, stir a half cup of heavy cream into the soup mixture.

Ensure the foil seal is very tight to trap steam for properly cooked rice.

Nutrition

Find it online: https://www.flavourrecipe.com/no-peek-chicken/