Bone-in, skin-on, chicken thighs and legs, or a whole chicken, cut up, seasoned and baked with cream soup and rice for a flavorful, tender baked chicken.
Old School Baked Chicken and Rice
With the usual errands and chores of life, it can sure make for busy days and I'm happy to turn to the old school dishes like this chicken and rice when days are super active. It's simple - throw it all together and throw it in the oven. This truly is old school y'all, as it's been around as long as I have, but it's delicious too!Sometimes called "no-peek" chicken, I like to uncover it toward the end of cooking to brown the top of the otherwise pale chicken.
As always, the full text of the recipe, including ingredients, quantities, full instructions, notes and a printable are further down the page. Here's how to make it.
Preheat oven to 350 degrees F. Combine seasonings and set aside.
Whisk together the cream soups and water or broth with 1/2 teaspoon of the seasoning blend. Remove 1 cup and set aside. I prefer to use the original "Great for Cooking" version of the cream soups as the lighter versions tend to be more watery. Here I'm using cream of chicken.
Add remaining soup blend to rice, mix and place into greased 9 x 13 (4 quart) casserole dish. Top with chicken pieces.
Evenly distribute the salt and remaining seasoning blend on top of chicken. Dollop reserved cup of soup blend over and around chicken and carefully spread. Cover casserole tightly with two layers of aluminum foil and bake at 350 degrees F for 1 hour 15 minutes. Uncover and bake an additional 20 to 30 minutes, or until browned on top, juices run clear and internal temperature in the thickest part of the thigh reads 170 degrees F on an instant read thermometer.
For more of my favorite chicken recipes, visit my page on Pinterest!
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