No-Peek Chicken and Rice Casserole with Cheddar

By Sprig Originals ✓ · cooked up in Sprig

A true one-dish supper: seasoned rice, broth and a can of cream of chicken soup go straight into the baking dish, raw chicken thighs sit on top, and the covered oven does every bit of the work. Ninety minutes later the rice is creamy and tender, the chicken is falling apart, and a blanket of sharp cheddar browns on top. Feeds six with leftovers that reheat beautifully.

Ingredients

• 1 1/2 cups long-grain white rice, uncooked
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups chicken broth
• 3/4 cup whole milk
• 1 small yellow onion, finely chopped
• 2 cups frozen cut green beans

• 2 lb boneless skinless chicken thighs (about 8)
• 2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp butter, cut into small pieces
• 1 1/2 cups shredded sharp cheddar

Instructions

1. Heat the oven to 350°F (175°C) and rub a 9x13-inch baking dish lightly with butter. Stir the smoked paprika, garlic powder, salt and black pepper together in a small bowl.
2. Pour the condensed soup, chicken broth and milk into the baking dish and whisk right in the dish until smooth. Stir in the chopped onion, the uncooked rice and half of the spice mixture, then spread everything into an even layer.
3. Pat the chicken thighs dry, sprinkle both sides with the remaining spice mixture, and lay them in a single layer over the rice, pressing them just below the surface of the liquid. Dot the butter over the top.
4. Cover the dish tightly with foil and bake for 1 hour 15 minutes without lifting the foil — no peeking, or the steam that cooks the rice escapes.
5. Uncover, scatter the frozen green beans into the gaps around the chicken and gently push them into the rice. Sprinkle the cheddar evenly over everything.
6. Return to the oven uncovered and bake 15 to 20 minutes more, until the cheese is melted and lightly browned, the rice is tender, and the chicken registers 165°F (74°C) on a thermometer.
7. Let the casserole rest 10 minutes so the rice finishes absorbing the sauce, then scoop straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

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