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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
- Large Bowl: For mixing the rice and creamy sauce.
- Whisk: Helps blend the soups and broth until smooth.
- 9 x 13 Baking Dish: For the chicken and rice to cook evenly.
- Meat Thermometer: Takes the guesswork out of checking when the chicken is done.
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No Peek Chicken and Rice Casserole
No peek chicken and rice is an easy, creamy casserole with tender chicken and flavorful rice baked together in one dish.
Ingredients
- 4 boneless chicken breasts
- 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
- salt and pepper to taste
- 1 package onion soup mix
Instructions
- 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!
Video
Notes
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.
Nutrition
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.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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.