One Pan No Peek Chicken And Rice Recipes

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NO PEEK CHICKEN AND RICE CASSEROLE



No Peek Chicken and Rice Casserole image

No Peek Chicken and Rice Casserole is full of comfort and tender, fall apart chicken overtopping a flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.

Provided by Alyssa Rivers

Categories     Main Course

Time 1h20m

Number Of Ingredients 7

2 cups long grain rice
1 10 ounce can cream of mushroom soup
1 10 ounce can cream of chicken soup
1 14 ounce can chicken broth
4 boneless chicken breasts
salt and pepper
1 package onion soup mix

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix. Pour into the baking pan.
  • Place the chicken on top of the rice mixture and salt and pepper. Sprinkle the onion soup on top. Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!

Nutrition Facts : Carbohydrate 56 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 769 mg, Fiber 1 g, Sugar 1 g, Calories 254 kcal, ServingSize 1 serving

ONE-PAN NO PEEK CHICKEN & RICE



One-Pan No Peek Chicken & Rice image

One-pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection!

Provided by Emily Hill

Time 1h40m

Number Of Ingredients 7

5 boneless, skinless chicken breasts
2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
1 can cream of celery soup, (10.25 oz each)
1 can cream of mushroom soup, (10.25 oz each)
1/4 tsp garlic powder
1 1/4 can water, (soup can)
1 box Lipton Onion Soup Mix, (2 packets)

Steps:

  • Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
  • Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 30 minutes. Remove from oven and let rest 5 minutes.
  • Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

Nutrition Facts : Calories 440 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 25 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 3409 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

ONE PAN NO PEEK CHICKEN AND RICE



One Pan No Peek Chicken and Rice image

One-pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection! https://www.halfscratched.com/one-pan-no-peek-chicken/

Provided by Gagoo

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

5 chicken breasts, boneless, skinless
2 (7 ounce) boxes zatarain's long grain and wild rice blend
1 (10 1/4 ounce) can cream of celery soup
1 (10 1/4 ounce) can cream of mushroom soup
1/4 teaspoon garlic powder
12 1/2 ounces water (1 1/4 of soup can)
2 (1 ounce) packets Lipton Onion Soup Mix (1 box)

Steps:

  • Preheat oven to 350°F.
  • Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder and water in a 9x13-inch baking dish. Mix well.
  • Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
  • Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

ONE PAN CHICKEN AND RICE



One Pan Chicken and Rice image

Make and share this One Pan Chicken and Rice recipe from Food.com.

Provided by EmilyCook

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
8 ounces baby portabella mushrooms, quartered
1 bay leaf
1/2 cup red wine
1/2 cup dry rice
1 (14 ounce) can petite-cut chopped tomatoes
1/2 can water or 1/2 can chicken broth
shake on steak seasoning (mix of salt, pepper, and other spices)

Steps:

  • Sprinkle chicken with steak seasoning.
  • Melt butter in a large thick skillet.
  • Add chicken and brown for 5 minutes.
  • Turn.
  • Add onion, garlic, mushrooms and bay leaf.
  • Stir vegetables and cook for 5-10 minutes.
  • Add wine.
  • Allow to boil and reduce until it is almost all evaporated.
  • Add rice, tomatoes and water.
  • make sure all the rice is in the liquid.
  • Cover and cook for 20 minutes.

Nutrition Facts : Calories 464.9, Fat 12.2, SaturatedFat 5, Cholesterol 160.5, Sodium 328.1, Carbohydrate 29, Fiber 2.8, Sugar 5.4, Protein 52.3

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