Simplify your weeknight dinner routine with this one pan wonder. Our no peek chicken thigh rice casserole is easy to make and easy to clean up. Plus, it’s packed with flavor and sure to become a family favorite.
Are you tired of spending your evenings in the kitchen preparing complicated meals? Look no further than our one pan, no peek chicken thigh rice casserole! With only one pot to clean and simple ingredients, it’s no wonder this dish is a favorite among families.
Ingredients For No Peek Chicken Thigh Rice Casserole:
- instant rice (uncooked)
- Broccoli Cheese Soup
- Cream of Chickens Soup
- chicken broth
- McCormick’s Perfect Pinch Rotisserie Chicken Seasoning
- boneless, skinless chicken thighs
- frozen broccoli
Ingredient amounts and entire recipe directions in recipe card below with print option!
Which Brands Did I Use For This No Peek Chicken Thigh Rice Casserole?
Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.
Instant rice (uncooked) – I used Minute Rice but any instant rice will work. You can also try this recipe with long grain rice or wild rice.
Broccoli Cheese Soup – Campbell’s Broccoli Cheese Soup
Cream of Chickens Soup – Campbell’s Cream of Chicken Soup
Chicken broth – I used Swanson Chicken broth for this particular recipe but I also love Pacific Foods Chicken broth.
McCormick’s Perfect Pinch Rotisserie Chicken Seasoning
Boneless, skinless chicken thighs – any brand is fine
Frozen broccoli – I used the Bird’s Eye Broccoli florets.
Now let’s take a closer look at the ingredients that make this so delicious. You’ll need boneless, skinless chicken thighs, instant white rice, broccoli cheese soup, condensed cream of chicken soup, and chicken broth.
For chicken seasoning, we’re using McCormick’s Perfect Pinch Rotisserie Chicken Seasoning, however if you don’t want to use that seasoning mix, you could make your own with some onion powder, garlic powder, paprika, and black pepper.
We’re also going to toss a bag of frozen broccoli on top.
To make this dish even more customized to your taste, feel free to substitute any of the ingredients for alternatives that fit your dietary needs or preferences. Looking for a gluten-free option? Swap the condensed cream of chicken soup for a gluten-free alternative (like the Campbell’s Condensed Gluten Free Cream of Chicken Soup). Want to add more veggies to your meal? Experiment with different frozen vegetable blends. The possibilities are endless.
Now that you have all your ingredients ready to go, let’s dive into the simple and easy directions for creating this casserole.
How To Make No Peek Chicken Thigh Rice Casserole:
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First, preheat your oven to 350°F.
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Place a 9×13 size casserole dish (or one in similar size) on a flat surface and get ready to fill it!
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Into the baking dish, add the uncooked rice…..
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broccoli and cheese soup…
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cream of chicken soup…………
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and chicken broth.
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Stir until everything is well combined.
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Cup up the chicken thighs into bite sized pieces. Season with seasoning and make sure all of the chicken is coated well.
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Next, place the chicken thighs all over the top of the rice mixture.
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Making sure to evenly cover the top of the rice.
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Then, pour the frozen broccoli evenly over the chicken.
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Finally, cover the baking dish tightly with aluminum foil, making sure to seal it well. Bake in the preheated oven for 1 hour and 15 minutes, resisting the urge to peek while it cooks.
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Once the time is up, remove the foil and check to make sure the chicken is cooked through and the rice is tender (and has absorbed all of the liquid). If it needs a bit more time, return it to the oven for an additional 5-10 minutes.
Tips for Success
To ensure that your No Peek Chicken Thigh Rice Casserole comes out perfectly every time, here are some tips for success:
First, make sure to evenly distribute the chicken and rice in the casserole dish to ensure even cooking. Also, use chicken thighs instead of chicken breasts for more flavor and juiciness.
Next, be sure to tightly seal the casserole dish with foil to trap in all the steam and moisture. This will help the rice cook evenly and prevent it from drying out.
Finally, resist the temptation to peek and check on the casserole while it’s baking. Opening the foil will release steam and heat, which can affect the cooking process and result in unevenly cooked rice and chicken.
Variations
Now that you have the basic recipe down, it’s time to start experimenting with variations. One easy way to switch things up is by trying different herbs and spices. For instance, you could add a tablespoon of smoked paprika or chili powder for a bit of smoky heat. If you want to go more herbaceous, try using thyme, rosemary, or tarragon instead.
Another option is to swap out some of the ingredients entirely. Instead of chicken thighs, why not try using boneless, skinless chicken breasts or even pork chops? You could also try using different veggies like zucchini, bell peppers, or mushrooms.
The possibilities are endless, so feel free to get creative and have fun with it!
More Casserole Recipes:
- Easy Tuna Noodle Casserole
- Chicken Pot Pie Rice Casserole
- Vintage Squash Casserole
- Easy Dorito Casserole
More Chicken Recipes:
- Teriyaki Chicken Foil Packets
- Skillet Cheesy Chicken and Broccoli
- Easy Herb Garlic Chicken Thighs
- Cajun Chicken and Wild Rice Casserole
No Peek Chicken Thigh Rice Casserole
No Peek Chicken Thigh Rice Casserole
Simplify your weeknight dinner routine with this one pan wonder. Our no peek chicken thigh rice casserole is easy to make and easy to clean up. Plus, it's packed with flavor and sure to become a family favorite.
Ingredients
- 2 cups instant rice (uncooked)
- 1 can (10.5 oz) Broccoli Cheese Soup
- 1 can (10.5oz) Cream of Chickens Soup
- 1 cup chicken broth
- 1-2 tablespoons McCormick’s Perfect Pinch Rotisserie Chicken Seasoning,*
- 8 boneless, skinless chicken thighs
- 1 bog (10 oz) frozen broccoli
Instructions
- Preheat oven to 350F.
- Place a 9×13 size casserole dish (or one in similar size) on a flat surface and get ready to fill it!
- Into the baking dish, add the uncooked rice, broccoli and cheese soup, cream of chicken soup and chicken broth.
- Stir until everything is well combined.
- Cut up the chicken thighs into bite sized pieces. Season with seasoning and make sure all of the chicken is coated well.
- Next, place the chicken thighs all over the top of the rice mixture. Making sure to evenly cover the top of the rice.
- Then, pour the frozen broccoli evenly over the chicken.
- Finally, cover the baking dish tightly with aluminum foil, making sure to seal it well. Bake in the preheated oven for 1 hour and 15 minutes, resisting the urge to peek while it cooks.
- Once the time is up, remove the foil and check to make sure the chicken is cooked through and the rice is tender (and has absorbed all of the liquid). If it needs a bit more time, return it to the oven for an additional 5-10 minutes.
Notes
*For chicken seasoning, we’re using McCormick’s Perfect Pinch Rotisserie Chicken Seasoning, however if you don’t want to use that seasoning mix, you could make your own with some onion powder, garlic powder, paprika, and black pepper.
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