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No Peek Chicken and Rice Casserole is full of comfort and tender, fall apart chicken overtopping a flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.
One pan made simple and quick for your family dinner that will have everyone asking for more. This Chicken and Rice combination is filling, full of love and comfort. If you are looking for more chicken casseroles try this Chicken Tetrazzini Casserole, Pesto Alfredo Chicken Casserole or The Very Best Poppy Seed Chicken Casserole.
Chicken and Rice Casserole
My family needed a little comfort this past week since the weather in Utah is staying cold, to say the least. I knew a casserole would be warm and filling and just the touch to warm us up from the inside out. This meal is so simple to make with only a few staple ingredients and quick preparation. Now, the hard part is SERIOUSLY, No Peeking!! Let the foil do all the work and unwrap it like a present when you take it out of the oven and you will be thanking me! I promise!
The smell of your home will change and you will be drooling when it is time to eat. Once unwrapped and sitting down at the dinner table together there was silence. Yep! That is just how good it was. Each of kiddos and husband ate in pure peace all together. Again, you can thank me! This Chicken and Rice Casserole is one that you will be adding to your families meal plan. It is simple and so filling! Everyone loved the rich flavors and the tender chicken that is cooked to pure perfection. This recipe is a family favorite and will be used often in our home.
How Do You Make Chicken and Rice Casserole?
- Prepare pan: Preheat oven to 350 degrees. Grease a 9×13 inch baking pan. In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix. Pour into the baking pan.
- Layer Ingredients: Place the chicken on top of the rice mixture and salt and pepper. Sprinkle the onion soup on top. Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!
Do You Cook the Rice Before Adding it into the Casserole?
No, the rice will cook. Raw rice will definitely cook in an hour and the rice will absorb the liquid. Make sure you cover it to keep the steam inside the dish, no peeking!
Can You Use Brown Rice?
If you’re using brown rice, be prepared to cook your dish for more than an hour; this variety often takes longer than white rice, so watch the liquid level in your dish and make sure it’s soaking up as much as it needs.
Can This Chicken and Rice Be Made Ahead of Time?
Yes! This can be made up to 24 hours in advanced. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
Can I Bake it With Frozen Chicken?
Yes! Frozen chicken breasts can also be used if they are the packaged frozen breasts purchased at the store that thaw quickly.
How Will I Know if My Chicken is Cooked?
The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, it should be inserted into the thickest part of the breast.
Can I Freeze Chicken and Rice Casserole?
If freezing, freeze the chicken and rice casserole before baking. Cover the pan tightly with foil and write down the directions on top of the container. Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking.
What to Serve with Chicken and Rice Casserole?
- Asparagus
- Broccoli
- Green Beans
- Side Salad
More Comforting Casserole Recipes? Try These!
- Easy Sausage and Rice Casserole
- Creamy Chicken Noodle Casserole
- Chicken Parmesan Casserole
- Cheesy Cheddar Chicken Spaghetti Casserole
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No Peek Chicken and Rice Casserole
Ingredients
- 2 cups long grain rice
- 1 10 ounce can cream of mushroom soup
- 1 10 ounce can cream of chicken soup
- 1 14 ounce can chicken broth
- 4 boneless chicken breasts
- salt and pepper
- 1 package onion soup mix
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix. Pour into the baking pan.
- Place the chicken on top of the rice mixture and salt and pepper. Sprinkle the onion soup on top. Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I made it exactly as written except I added 15 minutes to the cook time as I was concerned about the rice being underdone as some reviews me mentioned. Thanks.
How do you think this would do with cauliflower rice?
That sounds delicious! Let me know what you think!
Cooking this dish takes 2 to 2 1/2 hrs…and NEVER open the oven door…..NO PEEK CHICKEN!!!!! Turn off heat at the end…..let it sit in oven for about 5 minutes more..take it out..DO not remove foil and let it sit some more…10 minutes….then serve…..Yup !!!!!!!
I admire how sweet you and patient you are with all of your commenters, taking the time to reply to them. Most bloggers don’t take the time to do that! Keep up the good work! And I loooovvveeeee how quick and easy your recipes are:)
AW! Thank you so much! You are so sweet! It does take a lot of time but I also want to make sure that everyone knows that I am reading every comment and hearing your praises, questions and concerns. Thank you so much for this and making my night even better as I read through all of the comments.
I made this last night and all my kids ate it. Wow! That never happens. I double the recipe . It took a lot long to cook then 1 hour and 10 min more like 3 1/2 hours
I’ve made a variation of this for years. I use a Dutch oven with lid. Plus, I had a little lemon juice on the chicken . Use low sodium soups. The Dutch oven steams it all perfectly.
I made this last night. It was delicious. Rice was gone perfectly. I may have cooked it too long, since the chicken was just on the verge of starting to be dry. It will definitely be on my go to list.
Just to clarify regular white long grain rice not minute rice?
I made this and I used minute rice and it was great! I for sure will make this again.
How do you get the chicken nice and brown like the picture?
I would love to know if others had the same problem as I did in that the rice in this recipe was so undercooked that it was practically raw. We could not eat the rice. I followed the recipe exactly as written. Bummer.
Bummer! I am sorry that you had a bad experience. I have made this recipe a few times in the past month and by using the foil and following the recipe I have not had an issue. I apologize that it did not turn out right for you.
I read you comment and added some water to the recipe. It still came out undercooked.
I’m having the same issue. Not sure how to fix it.
I mix the cooked rice and soup together and place on bottom of casserole!It was perfect !!!!
Any suggestions for substituting the cream of mushroom?
Cheddar Cheese soup, cream of asparagus soup, or broccoli cheese soup
Cream of celery works perfectly too
Looks wonderful . Thank you for sharing an easy supper idea .
Delicious receipies. Keep up the. Good work. No mushrooms or salt for me.
Alyssa, I am a man who loves to cook and your recipes are fantastic. I cannot eat mushroomsand chicken broth is salty which I am not supposed to eat by orders of my cardiologist so, I would like recipies from you that do not require those ingredientes pleas keep up the good work and delicious receipies.
There are no salt versions of both of these items available.
Alyssa, Great recipe! I absolutely love chicken & rice, especially if it is creamy. I have a few questions though, after I mix all ingredients together except chicken & onion soup mix in preparing to freeze. I live alone so freezing a 9 x 13 dish is too big for me at one time & takes up too much space in freezer. Can I divide mixture into smaller containers, top with chicken & soup mix and freeze? If so, would cooking time need to be adjusted for approx. 10 x 7 x 2 rectangular container or 3-cup (6″ diameter x 3″ H) or 5-cup bowls? How long? Can I add canned mushrooms to the mixture or fresh mushrooms if cooking immediately? Thanks for answering my questions.
I have not tried yet but I’m sure it’s yummy& easy to cook.