Introduction

This No Peek Chicken and Rice Casserole is a comforting and easy-to-make dish perfect for busy weeknights. With tender chicken breasts baked over creamy rice and savory soups, it requires minimal prep and delivers maximum flavor.

No Peek Chicken and Rice Casserole Recipe - Recipe Image

Ingredients

4 small boneless skinless chicken breasts (about 5-6 ounces each)
2 cups instant rice (or Minute rice)
1¾ cups reduced sodium chicken broth (or water)
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of celery soup
1 cup frozen peas and carrots (optional)
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Preheat your oven to 375°F and grease a 9×13-inch glass or ceramic baking dish.
Step 2: In the baking dish, combine the instant rice, chicken broth, condensed cream of mushroom soup, condensed cream of celery soup, and frozen peas and carrots. Stir well to mix evenly and spread the mixture flat in the dish.
Step 3: Place the chicken breasts on top of the rice mixture, pressing them down slightly to settle.
Step 4: In a small bowl, mix the onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle this seasoning mixture evenly over the chicken breasts.
Step 5: Cover the dish tightly with foil and bake for 45 minutes. Resist the urge to peek while it cooks to ensure the rice absorbs the liquid properly.
Step 6: Remove the casserole from the oven and let it rest, still covered, for 10 minutes before serving. This allows the flavors to settle and the rice to finish cooking.

Tips & Variations

Use low-sodium soups and broth to control salt levels and adjust seasoning as needed.
Swap frozen peas and carrots for your favorite vegetables like corn or green beans for variety.
For extra flavor, marinate the chicken breasts briefly in a bit of lemon juice or Italian dressing before assembling.
If you prefer, top with shredded cheese during the last 5 minutes of baking for a cheesy finish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through or in a 350°F oven covered with foil to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like diced carrots and peas can be used. If using fresh, consider lightly steaming them beforehand as they may take longer to cook through in the casserole.

Is it necessary to cover the dish tightly while baking?

Covering the dish tightly with foil traps steam, which is essential for cooking the rice properly and keeping the chicken moist. Removing the foil during baking can result in dry chicken and undercooked rice.

No Peek Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This No Peek Chicken and Rice Casserole is an effortless, comforting one-dish meal combining tender chicken breasts with creamy soups and seasoned rice for a flavorful, wholesome dinner. The casserole is baked covered to keep the moisture locked in, making the chicken juicy and the rice perfectly cooked.

Author: Dana
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken

4 small boneless skinless chicken breasts (about 5–6 ounces each)

Rice and Broth

2 cups instant rice (or Minute rice)
1¾ cups reduced sodium chicken broth (or water)

Soups

1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of celery soup

Vegetables

1 cup frozen peas and carrots (optional)

Seasonings

¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch glass or ceramic baking dish to prevent sticking and facilitate easy serving.
Combine rice and soups: In the prepared dish, add the instant rice, reduced sodium chicken broth, condensed cream of mushroom soup, condensed cream of celery soup, and optional frozen peas and carrots. Stir everything together until well mixed and evenly spread across the dish.
Add chicken: Place the boneless skinless chicken breasts on top of the rice mixture, pressing down gently so they make good contact with the rice base.
Season the chicken: In a small bowl, mix the onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle this seasoning blend evenly over the chicken breasts to infuse flavor.
Cover and bake: Tightly cover the casserole dish with aluminum foil to trap steam and moisture. Bake in the preheated oven for 45 minutes without uncovering, ensuring the rice cooks properly and the chicken remains tender.
Rest before serving: After baking, remove the casserole from the oven and leave it covered for 10 minutes. This resting time allows the rice to finish cooking and the juices to redistribute for maximum flavor and texture.

Notes

Make sure to use reduced sodium chicken broth to control salt content.
If preferred, water can be substituted for broth, but broth adds richer flavor.
Do not uncover the casserole while baking to ensure the rice cooks thoroughly and chicken stays moist.
You can swap frozen peas and carrots with other frozen vegetables like corn or green beans.
This recipe can be doubled or halved according to serving needs; adjust baking time slightly if using a deeper dish.

Keywords: chicken casserole, easy chicken dinner, baked rice casserole, creamy chicken and rice, one-dish meal, comfort food