No Peek Chicken and Rice Casserole Recipe
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.
- 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
