No-Peek Monterey Chicken and Rice – the ultimate comfort food ! This creamy, cheesy casserole is a flavor-packed delight made with chicken, rice, and a luscious blend of cream of chicken and mushroom soups. Topped with gooey Monterey Jack cheese and crispy French fried onions, it's a family favorite that's perfect for cozy dinners or gatherings. Dig into layers of savory goodness with this super easy dinner recipe!
Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and Itaian dressing mix. Stir in uncooked rice, spinach, 1 cup of the cheese, and half of the french fried onions. Pour into the prepared baking dish.
Place chicken on top of rice mixture.
Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.
Remove the foil and sprinkle with remaining cheese and fried onions.
Bake for an additional 5 minutes.
Notes:
I use boneless chicken breasts. Can substitute boneless chicken thighs.
You can use any flavor combination of condensed cream of soups. Cream of Chicken soup, cream of mushroom soup or cream of celery soup all work great.
I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.