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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 family loves this. It was super easy to make and everything was so flavorful and cooked fully. I did add a bit more broth and used 2 cans of cream of. Chicken soup instead of 1 can of cream of chicken and cream of mushroom soup as I can’t tolerate mushrooms. This is a definite keeper in my recipe rotation
I made this recipe the first time as written, but now I’ve tweaked it. I use bone-in, skin on thighs, I add a can of drained mushrooms to rice mixture, and I use the Lipton Beefy onion soup mix. Delicious.
Did you change the cooking time using thighs? I prefer thighs! Thank you!
Cooking time should be the same for thighs.
I did not care for the flavor of the seasoning packets in the Uncle Ben’s rice. With the price of food now there are just much better chicken & rice recipes. I added fresh zuchinni & onion, they only helped a little. Im freezing the leftovers in serving size containers hoping to reincarnate this as soup. the recipe made a lot of food.
I’m sorry you used an Uncle Ben’s rice with seasoning in it. In the future try to find rice without a flavor packet, that might have been why you didn’t like this one as much.
Made it. Yuk.
Hi Bryan, I’m so sorry you didn’t like this! Can you let me know what about it that you felt wasn’t good?
I made this exactly according to the recipe.
Our rice was crunchy ?. Yes, it was covered tightly with aluminum foil.
Very irritating to waste ingredients on a meal that turned out inedible. Ingredients are too expensive for this to be happening.
Do not waste your time or money on this one! No one was able enjoy it.
Hi, thank you for your comment. I am so sorry your dish didn’t turn out. That is extremely frustrating to have spent time and money on something and you aren’t able to enjoy it. There are many factors that may effect the rice, it could be your oven bakes hot, maybe the rice needed to be stirred into the sauce more, the type of rice could effect it, using a metal pan rather than glass or ceramic can also make the rice burn to the bottom. Again, I am sorry it didn’t turn out.
Delicious!! And super easy to make. Thanks
Easy and delicious!!!
The 2 cups of rice . Is this 2 uncooked or what the equivalent to 2 cooked cups would be?
Hi Beth, thank you for your question. It is two cups of uncooked rice. Let me know how it turns out!
Can Costco frozen chicken breast be used in this recipe. If so, any changes of time or temperature
Hi Jolene, thanks for the question! I just want to clarify, are you asking if you put the chicken in frozen, would the time and temperature change?
Excellent! My husband and I enjoyed it. And it is so easy to make!
Can this wonderful dish be made in the crockpot?
Hi Kathy, thanks for the question! This would probably work in a crockpot. Follow the same instructions as the recipe says, but place the rice mixture in the bottom of the crockpot and then the chicken on top of the rice. Set to low and check the chicken after 5 hours. Let me know how it turns out!
I did this in a casserole crock pot and the rice wasn’t done after 5 hours. Added chicken broth on top and turned to high for another hour.
I’m really looking forward to making this, but I have a couple questions… Where do you find boneless chicken with the skin on? And when you sprinkle the onion soup, should it be across the entire top of the casserole or just on the chicken? Thank you so much…I just found your site and I’m excited to try everything!!!
Hi Teresa, welcome, I’m so glad you found my site! First, I ‘m pretty sure I got my boneless chicken with skin at the deli section at my local grocery store. If you don’t see it with the other pre-packaged meat, you could ask the butcher behind the counter, they should be able to help you! Second, sprinkle the onion soup over the entire thing! I hope this helps! Let me know how it turns out!
I had no idea you can get boneless chicken with skin on! Do they do that for thighs as well?
I used boneless, skinless chicken breasts. I think it’s the onion soup mix that is making it look like skin. You could use skin-on for this, but since this bakes covered, it might not get very crisp.
What size are the chicken breasts?
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.