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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!
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.