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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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Recipe Rating




59 Comments

  1. 4 stars
    This recipe was a winner with my family. I decided to use a wild rice blend in this and it worked great. The only reason I didn’t give this 5⭐️ is because I just felt like it needed perhaps some other element to it…maybe sauted diced celery just to give it a little something more to it. Overall, it was delicious and will be added to my rotation.

  2. 5 stars
    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.