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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.

No Peek Chicken and Rice Casserole in a pan.

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.

No Peek Chicken and Rice Casserole up close.

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.

No Peek Chicken and Rice Casserole in a pan.

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?

No Peek Chicken and Rice Casserole on a plate with rice and veggie.

More Comforting Casserole Recipes? Try These!

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No Peek Chicken and Rice Casserole

4.23 from 9 votes
By: Alyssa Rivers
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. 
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 6 People

Ingredients 

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!  

Nutrition

Calories: 254kcalCarbohydrates: 56gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 769mgPotassium: 139mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 31mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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59 Comments

  1. Would this work with legs and thighs? I realize timing would be different, so that is why I am asking! This looks phenomenal!

    1. 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.

      1. In the directions there is a section that allows for frozen chicken. Can we use it or does it need to thaw first?

  2. 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?

  3. 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.

    1. 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?

  4. 5 stars
    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!

    1. 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!

      1. 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!

    1. 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!

      1. 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.

  5. 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