Description
No-Peek Chicken Casserole is a comforting and easy-to-make one-dish dinner featuring tender chicken breasts baked over creamy, savory rice. This hassle-free recipe requires no stirring or peeking during baking, ensuring perfectly cooked, juicy chicken and flavorful rice every time. Ideal for busy weeknights, this classic American casserole combines cream of mushroom and chicken soups with onion soup mix and spices for a rich, comforting meal.
Ingredients
Scale
Chicken and Rice Mixture
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth or water
- 1 packet (1 oz) onion soup mix
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking and make serving easier.
- Mix soups and seasonings: In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, onion soup mix, garlic powder, and black pepper until well combined, forming a flavorful sauce base.
- Add rice: Stir the uncooked rice into the soup mixture until it is evenly coated and fully incorporated.
- Assemble casserole: Pour the rice and soup mixture evenly into the prepared baking dish. Place the chicken breasts on top of the rice, nestling them slightly into the liquid to ensure even cooking and moisture retention.
- Cover and bake: Cover the dish tightly with foil to trap steam and moisture—do not lift or peek during baking. Bake for 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
- Rest and garnish: Remove the casserole from the oven and let it rest for 5 to 10 minutes to allow juices to redistribute. Garnish with chopped parsley if desired before serving.
Notes
- For extra flavor, substitute chicken thighs for breasts or season chicken with paprika, Italian seasoning, or your favorite spices before baking.
- Keep the foil on during baking to maintain moisture; do not lift or peek, as this can dry out the chicken and rice.
- You can replace chicken broth with water, but broth adds more flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 470
- Sugar: 2g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 110mg
