No Peek Chicken and Rice Casserole

by Emily
No Peek Chicken and Rice Casserole

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Looking for a simple one-pan chicken dinner that practically cooks itself? This No Peek Chicken Rice Casserole is a cozy, comforting meal made with tender chicken breasts, creamy soups, and perfectly cooked rice. True to its name, once it’s in the oven—no peeking! Let the magic happen while you relax.

Why You’ll Love This Recipe

  • Ultimate Comfort Food: Creamy, hearty, and satisfying

  • Effortless Prep: No complicated steps or fancy equipment needed

  • One Dish Meal: Minimal cleanup with maximum flavor

  • Family and Budget-Friendly: Uses pantry staples for a filling dinner

  • Hands-Off Cooking: Perfect for busy weeknights or lazy weekends

Ingredients Breakdown

  • Long Grain White Rice (1 cup): Forms the hearty, fluffy base of the casserole.

  • Cream of Mushroom Soup (1 can, 10.5 oz): Adds a rich, earthy flavor and creamy texture.

  • Cream of Celery Soup (1 can, 10.5 oz): Brings a subtle, savory note and extra creaminess.

  • Cream of Chicken Soup (1 can, 10.5 oz): Deepens the chicken flavor throughout the dish.

  • Water (1 1/2 cups): Helps cook the rice and creates a smooth, creamy consistency.

  • Boneless, Skinless Chicken Breasts (4 pieces): The main protein, staying juicy and tender thanks to the slow bake.

  • Onion Soup Mix (1 envelope): Adds bold, savory seasoning to the top layer for extra flavor.

  • Salt and Pepper: Used to lightly season the chicken before baking, enhancing overall taste.

No Peek Chicken and Rice Casserole

Tips and Tricks for Success

  • Seal It Tight: Ensure the foil is sealed very well to trap the steam needed to cook the rice perfectly.

  • Use Thin Chicken Breasts: If your chicken breasts are very thick, consider pounding them to even thickness for more consistent cooking.

  • Flavor Boost: Add a sprinkle of garlic powder or paprika before baking for extra depth of flavor.

  • Creamier Option: Swap ½ cup of the water for extra cream of chicken soup if you prefer a richer casserole.

Variations and Customizations

  • Add Veggies: Mix in frozen peas, diced carrots, or broccoli before baking.

  • Switch Proteins: Substitute boneless chicken thighs for even juicier results.

  • Different Rice: Use wild rice or brown rice (adjust water and bake time accordingly).

  • Cheesy Twist: Sprinkle shredded cheddar cheese on top during the last 10 minutes of baking.

Pairing Suggestions

  • Fresh garden salad with a zesty vinaigrette

  • Steamed green beans or roasted asparagus

  • Soft dinner rolls or garlic bread

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

  • Freezer: Freeze cooled portions for up to 2 months. Thaw overnight in the fridge before reheating.

  • Reheating: Warm in the microwave or cover with foil and bake at 325°F until heated through.

Frequently Asked Questions

Can I use minute rice or instant rice?

No, this recipe is designed for uncooked long grain white rice. Using instant rice will result in mushy or overcooked rice.

Do I need to brown the chicken first?

No browning is needed! The chicken cooks slowly in the sauce, becoming juicy and tender without any extra steps.

Can I prepare this casserole ahead of time?

Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.

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