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

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