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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.
My mother used to make this dish all the time although she did use frozen chicken breasts. I have forgotten how long to cook it, so I went looking for something similar. I have to thaw my chicken for yours, but it’s basically the same. The one complaint we always had about Mom’s was how bland it was – but your Lipton Soup Mix (and chicken broth instead of water) makes all the difference! Such a simple thing that I never thought about.
I made ours with eight chicken breast cutlets and the time was perfect for these too. I did it the way we always do, pushed it down into the rice mixture until you could not even see the chicken. I think that also helps keep the chicken from being dry.
Can brown rice be used in place of the white rice.
Yes, brown rice works great!
Looks delicious! Will make tjis soon!
Would this work with legs and thighs? I realize timing would be different, so that is why I am asking! This looks phenomenal!
I haven’t tried that before with this recipe but I’m sure it would work! You would need to add a few more minutes of cook time. Just check the chicken’s temperature and ensure it’s at 165 degrees Fahrenheit.
Can you tweak this for frozen chicken?
I wouldn’t use frozen chicken in this casserole. AA crockpot would work great though!
In the directions there is a section that allows for frozen chicken. Can we use it or does it need to thaw first?
I would allow the chicken to thaw first!
Hi!! Using frozen chicken breast prepackaged . Is it best to let them thaw or can I cook frozen? Will that need a cook time adjust?
Let them thaw before using them in this recipe!
Baked at 350° for 1 hour and 15 minutes and my rice is crunchy and there was a lot of liquid in the casserole. I know it’s not the oven because it’s only three months old and I haven’t had any problems with it.
Oh no! I haven’t had this happen before. I’m so sorry! Did you make sure that your dish was covered tightly with foil while you cooked it?
I needed a quick prep meal and had all of the ingredients to try this recipe. It is the easiest and quickest meal prep ever and results in a tasty, filling, and satisfying chicken dish. I prepared the recipe as written, but exchanged the long grain white rice for Uncle Ben’s long grain white and wild rice. I also used thin cut chicken breast and it all came out perfect after an hour and fifteen minutes in the oven. I suggest eliminating the added salt since even the reduced sodium soups are heavy with sodium. I did and the flavor was perfect!
The calorie count says 254 cal. Does that include the rice? Or just the chicken?
That includes the rice and is per serving. This is a rough estimate of nutritional value. Each recipe and nutritional value will vary depending on the brands you use and portion sizes. I hope that you make it and love it!
I did make it and the wife and I loved it. Next time the breasts will be quartered, oregano added to the spices, and possibly some chopped celery to the rice. Thanks for the recipe!
That’s so great to hear! Those additions sound delicious!
Can I use pork chops instead of chicken? (Frozen)
I haven’t tried this before with this recipe but I think that would be just fine! Let me know how it turns out if you try it!
I made this today and it turned out great! I added some sliced carrots to the rice mixture and they were cooked perfectly. I will definitely make this again.
Do you brown your chicken before baking it?
No, it will all bake together!
When you use rice is it instant or not. I read the comments but can’t figure it out I’m assuming it is not instant but want to double check I’m making it tonight
You are correct, tt is not instant rice. Let me know how it turns out!
Very good and easy to put together!
Thanks so much for the recipe! During COVID I need variety, especially for lunch when I’m working from home a need to heat up something quickly and resume my video conferences. Here are my tweaks to add fiber and reduce sodium..my issues, no flaw in the recipe.
Sub Low sodium soups
Sub Brown rice
Add Garlic powder
Add broccoli florets
Sub Thin slices chicken breast
Sub half is Lipton soup mix
Sub Water instead of broth
Cook 1.5 hours at 350 plus additional 30 minutes at 375 (helped cook brown rice)
Can this be made with boneless skinless chicken breasts?
Yes, that will work well too.
I have only recently discovered your blog and am thrilled. Your recipes are bloody amazing, truly. I don’t even have to try them out to tell they are delicious. I signed up for your newsletter and always open it up happily. Just wanted to say you are an amazing chef (IMHO) and thank you for making my cooking tastier.