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.