No-Peek Chicken Casserole

Ingredients

• 2 cups long grain white rice
• 2 cups water or broth
• 1(10.5−ounce) can condensed cream of mushroom soup
• 1(10.5−ounce) can condensed cream of chicken soup
• 1 cup chopped onion
• 1 cup chopped green bell pepper and/or red bell pepper
• 1(1−oz.) pkg. dried onion soup mix
• 8 skinless boneless chicken thighs (about 2 lbs.)
• 1/2 tsp. seasoned salt
• 1/4 cup sliced green onion
• Fresh parsley

Directions

• Preheat oven to 350°F. In a 3−qt. rectangular baking dish stir together rice, water, both cans of soup, onion, and bell peppers. Sprinkle half the onion soup mix over rice mixture. Stir to incorporate.
• Season chicken with seasoned salt and remaining onion soup mix. Place chicken over rice mixture. Tightly cover dish with foil.
• Bake until rice is tender and chicken is fully cooked (175°F), about1 hour15 minutes, keeping tightly covered. If rice is not done, cover and bake an additional 15 minutes. Let stand 5 minutes, covered. Top with green onion and fresh parsley and serve.

Blueberry Lemon Dump Cake

Ingredients

• 1 (22-oz.) can lemon pie filling
• 1 pkg. 2-layer size white or yellow cake mix
• 1 cup fresh or frozen blueberries
• 1/2 tsp. poppy seeds (optional)
• 3/4 cup butter, thinly sliced
• Sweetened whipped cream or vanilla ice cream

Directions

1. Preheat oven to 350°F. 
2. Coat a 3-qt. rectangular baking dish with nonstick spray.
3. Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.
4. Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
5. Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. 
6. Top servings with additional blueberries, whipped cream or ice cream.
7. Store any leftover dump cake in an airtight container in the fridge for 3-4 days.

Source

• https://www.bhg.com/lemon-blueberry-dump-cake-8656658