No Peek Chicken And Rice Casserole

You’ll love this easy one-pot No-Peek Chicken And Rice Casserole recipe. It’s a savory comfort food meal assembled in just minutes before letting the oven take over and bake it to flavor-packed deliciousness. It’s guaranteed to be a family favorite!

You’ll be amazed that just a handful of ingredients can produce this savory chicken dinner of fluffy rice and tender chicken snuggled in a rich sauce. It’s a straightforward recipe that uses common pantry ingredients. It’s the perfect meal to make when you’re too tired to cook. Just stir together some ingredients, pour them into the casserole dish, layer on the chicken, cover, and bake. What could be easier?

Why You’ll Love This Recipe

• It uses minimal pantry ingredients
• No cooking skills are needed
• It’s practically a hands-off meal
• It’s comfort food without any effort
• It’s always a family favorite – even for picky eaters

Ingredients Needed

Canned Soup – you’ll need a can of cream of chicken soup and a can of cream of mushroom soup to help make the creamy mixture that results when fully cooked.
Chicken Stock – to help cook the rice mixture.
Onion Soup Mix – to add flavor to the dish.
Rice – use uncooked white rice such as jasmine or basmati. Don’t use quick-cooking rice.
Salt And Pepper – for seasoning the chicken.
Chicken Breasts – use skinless and boneless.

How To Make No Peek Chicken And Rice Casserole

STEP 1: Preheat the oven to 350°F. Spray a 13×9-inch casserole dish with no-stick cooking spray and set aside.
STEP 2: In a large bowl, stir together the soups, chicken stock, and onion soup mix until smooth. Add in the uncooked rice and stir again.
STEP 3: Pour everything into the casserole dish. Season the chicken with salt and pepper and place in the middle of the rice mixture.
STEP 4: Cover tightly with tin foil and bake for 1 hour and 15 minutes or until the rice is cooked all the way and the chicken is done. Don’t peek!
STEP 5: Remove from the oven and let it sit for 5-10 minutes before taking the foil off.
STEP 6: Slice or shred the chicken before serving.

No Peeking? Are You Sure?

Yes! Once you cover the casserole dish tightly (important!) with tin foil, just let the oven work its magic to bring the rice to cooked and tender fluffiness. If you peek by opening the foil, you’ll release the super hot steam that’s helping the rice and chicken to cook. Even if you reseal it, the momentum and temperature of the steam will affect the cooking, so, no peeking – it will turn out perfect on its own!

How Can I Be Sure The Chicken Is Cooked?

You can always check the chicken by using a digital thermometer to check that it’s at least 165 degrees F for safe consumption.

Can I Use Brown Rice?

No. Brown rice takes much longer to cook and will not work with this recipe. Neither will Minute Rice. Use uncooked white rice such as jasmine or basmati for best results.

Variations

• Soup: Almost any variety of a “cream of” soup will work. You can mix and match and swap out the cream of chicken and cream of mushroom soup with cream of celery soup or cream of broccoli soup.
• Chicken: While this recipe calls for chicken breasts, you can also use chicken thighs. Be sure to use boneless, though. The bone-in would require a longer cooking time which would overcook the rice.
• Add-Ins: If you’re desiring some veggies, mix in some frozen peas and carrots with the rice mixture.

Is This Recipe Freezer Friendly?

Yes! It’s the perfect make-ahead recipe for meal planning. Just bake it, cool it completely, cover it tightly with tin foil, and then freeze it for up to 3 months. Thaw overnight in the fridge before reheating in a 350-degree F oven until heated through.

What To Serve With No Peek Chicken And Rice Casserole

I like to serve a vegetable on the side such as my Green Bean Casserole or my easy Air Fryer Roasted Brussels Sprouts. I also love having my Cheesy Garlic Bread on the side. The perfect finish to this meal would be a slice of my Classic Chocolate Cake or my delightful Lemon Cookies.

Storage

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in a 350-degree F oven until heated through. You may need to add a splash of water or chicken broth to keep the rice from drying out during reheating.

More Easy Chicken Recipes

Slow Cooker Mediterranean Chicken and Vegetables
Instant Pot Chicken Stroganoff
Crack Chicken Stuffed Shells
Slow Cooker Chicken and Sausage Jambalaya
Instant Pot Hawaiian Chicken