Description
A flavorful and easy chicken and rice dish.
Ingredients
Scale
- 1 cup long-grain white rice
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup water
- 4 chicken thighs
- 1 onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- In a baking dish, combine rice, cream of chicken soup, chicken broth, and water.
- Add chopped onion, garlic powder, and paprika.
- Season chicken thighs with salt and pepper, then place them on top of the rice mixture.
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour without peeking.
- Remove from oven and let it sit for 10 minutes before serving.
Notes
- Do not remove the foil while cooking.
- You can substitute chicken thighs with breasts if preferred.
- For added flavor, consider adding vegetables like peas or carrots.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: no peek chicken and rice, pioneer woman, chicken recipe