No Peek Chicken
No-Peek Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!!
The smell of your home will change and you will be drooling when it is time to eat. Once unwrapped and sitting down at the dinner table together there was silence. Yep! That is just how good it was. Each of kiddos and husband ate in pure peace all together. Again, you can thank me! This Chicken and Rice Casserole is one that you will be adding to your families meal plan. It is simple and so filling! Everyone loved the rich flavors and the tender chicken that is cooked to pure perfection. This recipe is a family favorite and will be used often in our home.
Ingredients
- cooking spray
- 4 chicken thighs
- 2 cups long-grain white rice
- 2 cups chicken broth
- 1 (15 ounce) can cream of chicken soup
- 1 (15 ounce) can cream of mushroom soup
- ½ yellow onion, chopped
- ½ red bell pepper, chopped
- 1 teaspoon chopped fresh oregano
- 1 ½ teaspoons all-purpose seasoning
How To Make No Peek Chicken
- Preheat the oven to 350 degrees F (175 degrees C). Spray an oven safe dish with cooking spray
- Combine rice, broth, chicken soup, mushroom soup, onion, bell pepper, and oregano in a bowl; mix well.
- Pour rice mixture into the prepared dish. Season chicken breasts with all purpose seasoning and set on top of the rice mixture. Cover dish tightly with foil.
- Bake in the preheated oven without looking, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cook’s Note:
You can use 1 teaspoon fresh thyme instead of oregano and salt and pepper instead of all purpose seasoning. Chicken breast may be used instead of chicken thighs.
Here’s an overview of the approximate nutritional information for No Peek Chicken, per serving:
– **Calories**: Approximately 400-500 calories per serving, depending on portion size and specific ingredients used.
– **Protein**: Each serving provides about 20-30 grams of protein, primarily from the chicken thighs.
– **Fat**: The fat content can vary depending on factors such as the type of chicken used and any added fats from the cream of chicken and cream of mushroom soups. Each serving may contain around 15-20 grams of fat.
– **Carbohydrates**: The main sources of carbohydrates come from the white rice and any added sugars in the cream of chicken and cream of mushroom soups. Each serving may contain approximately 40-50 grams of carbohydrates.
– **Fiber**: Depending on the type of rice used, there may be a small amount of dietary fiber, typically around 1-2 grams per serving.
– **Sodium**: The sodium content can be relatively high due to the cream of chicken and cream of mushroom soups and the chicken broth. Each serving may contain around 800-1000 milligrams of sodium or more.
– **Vitamins and Minerals**: The dish provides various vitamins and minerals, including niacin, vitamin B6, selenium, and phosphorus, primarily from the chicken and rice.
It’s important to note that these nutritional values are approximate and can vary based on factors such as the specific brands of ingredients used and portion sizes. If you’re looking to make this dish healthier, you can consider using low-sodium or reduced-fat versions of the cream of chicken and cream of mushroom soups, opting for brown rice instead of white rice for added fiber and nutrients, and using skinless chicken thighs to reduce the fat content. Additionally, adding more vegetables to the dish can increase the nutrient content while adding fiber and volume.