No-Peek Mexican Chicken Casserole 🌶️

 Ingredients

• 2 cups long-grain white rice
• 2 cups chicken broth (or water)
• 1 (10.5-oz) can condensed cream of chicken soup
• 1 (10.5-oz) can condensed cheddar cheese soup (or cream of mushroom if you prefer milder flavor)
• 1 (10-oz) can Rotel tomatoes with green chiles, undrained
• 1 cup chopped onion
• 1 cup chopped red and green bell pepper
• 3 tablespoons taco seasoning mix (28g)
• 8 boneless, skinless chicken thighs (about 2 lbs.)
• 1 teaspoon salt
• 1 cup shredded Mexican blend cheese (for topping)
• Fresh cilantro or green onion, for garnish
• Lime wedges, for serving

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.