Oven Method

Preheat the Oven

• Set your oven to 350°F (175°C) to ensure even cooking.

Prepare the Baking Dish

• Lightly grease a 9x13-inch baking dish to prevent sticking and make cleanup easier.

Layer the Ingredients

• Spread the uncooked long grain rice evenly across the bottom of the dish.
• Lay the chicken thighs or breasts on top of the rice.

Mix the Creamy Base

• In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper until smooth.
• Pour this mixture evenly over the chicken and rice, ensuring everything is well coated.

Cover and Bake

• Tightly cover the baking dish with aluminum foil to trap moisture.
• Bake in the preheated oven for 1 hour and 15 minutes.

Check and Finish

• Remove the foil and check that the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
• For a golden, crispy top, bake uncovered for an additional 10–15 minutes.

Rest and Serve

• Let the dish rest for 5–10 minutes before serving to allow the flavors to meld and the rice to settle.

Crockpot Method

Prepare the Crockpot

• Lightly grease the bottom of your slow cooker for easy cleanup.

Layer the Ingredients

• Add the uncooked rice to the crockpot, spreading it evenly.
• Place the chicken pieces on top of the rice.

Mix and Pour

• In a bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and seasonings.
• Pour the mixture over the chicken and rice, ensuring it is evenly distributed.

Set and Forget

• Cover the crockpot with the lid and cook on low for 5–6 hours or on high for 3–4 hours.
• Avoid lifting the lid during cooking, as this will release the trapped heat and steam.

Check for Doneness

• Ensure the chicken is fully cooked (165°F/74°C) and the rice is tender. If needed, stir gently to combine flavors.

Serve with Love

• Fluff the rice with a fork, plate the chicken, and enjoy your perfectly cooked comfort meal!