This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
No peek chicken and rice casserole is the ultimate easy comfort food. Tender chicken and creamy, flavorful rice bake together in one dish. Just cover it tightly, pop it in the oven, and whatever you do, don’t peek!
Why No Peeking Pays Off
- One-Pan Dinner: The chicken and rice cook together, so you get a full meal with very little cleanup.
- Pantry Staples: This cozy chicken and rice casserole uses simple ingredients you probably already have on hand.
- Creamy, Cozy Rice: The rice soaks up all that savory flavor while it bakes and comes out creamy and tender.
No Peek Chicken and Rice Casserole Ingredients
- Rice: Use uncooked long-grain white rice. The amount of liquid in this recipe is made for this type of rice.
- Condensed Soups: I love using both cream of chicken and cream of mushroom. You can use two cans of the same flavor if you prefer.
- Onion Soup Mix: Sprinkle it over the top for an easy boost of savory flavor.
No Peek Chicken and Rice Casserole Recipe
Mix, layer, cover, and bake; no-peek chicken and rice casserole could not be easier. If your family loves easy dinners like this one, try my Poppy Seed Chicken Casserole, Chicken Bacon Ranch Casserole, or Chicken Tetrazzini next.
- Make the Rice Mixture: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Whisk the rice, can of cream of chicken and cream of mushroom soup, and chicken broth in a large bowl, then pour into the baking dish.
- Add the Chicken: Place the chicken breasts on top. Season with salt and pepper.
- Cover and Bake: Sprinkle with onion soup mix, then cover tightly with foil and bake for 1 hour and 15 minutes. Or until the chicken reaches 165°F and the rice is tender. No peeking!
Alyssa’s Pro Tips
- Don’t Peek: Keep the foil sealed tightly while it bakes. The trapped steam is what helps cook the rice.
- Check for Doneness: Before serving, make sure the chicken reaches 165°F, and the rice is tender.
Must Have Kitchen Tools For This Recipe
Pin this now to find it later
Prevent your screen from going dark
-
Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
-
In a medium-sized bowl, add 2 cups long grain rice, 1 (10-ounce) can cream of mushroom soup , 1 (10-ounce) can cream of chicken soup, and 1 (14-ounce) can chicken broth and stir to combine. Pour into the prepared baking dish.
-
Place the 4 boneless chicken breasts on top of the rice mixture and season with salt and pepper to taste . Sprinkle 1 package onion soup mix on top.
-
Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through and no longer pink. No Peeking!
Storing Leftovers
- Fridge: Store cooled leftovers in an airtight container for 3-5 days.
- Reheat: Microwave until warm. Add a splash of chicken broth if the rice seems dry.
- Freezer: Freeze cooled leftovers in an airtight container for up to 3 months.
Calories: 383kcalCarbohydrates: 56gProtein: 21gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 48mgSodium: 816mgPotassium: 305mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 0.3mgCalcium: 39mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Recipes
This story originally appeared on TheRecipeCritic
