This No Peek Chicken and Rice Casserole is a classic comfort food recipe that’s easy to prepare and delicious. Just mix all the ingredients together and bake. It’s the perfect choice for busy weeknight dinners!
My family couldn’t get enough of this No Peek Chicken and Rice Casserole – they all came back for seconds!
I was pleasantly surprised by how incredible it tasted and how easy it was to prepare. Just toss all the ingredients into a baking dish, season the chicken breasts, layer them on top, and let it bake. It’s the perfect solution for those hectic weeknight dinners!
Although there are countless chicken rice casserole recipes out there, this no peek chicken and rice casserole truly shines, excelling in both flavor and convenience.
You’ll be amazed at how quickly you can whip this up, thanks to simple ingredients like condensed soups, soup mix, chicken, and rice. After just about 10 minutes of prep, all that’s left is to let it bake and serve.
If you’re tired of the same old chicken recipes, this unique dish will quickly become your new favorite.
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Why is it called no-peek chicken?
“No Peek Chicken” gets its name from the cooking method used. The dish is covered tightly and baked without peeking, which traps steam and moisture, resulting in tender chicken and perfectly cooked rice.
Why You’ll Love This No Peek Chicken Recipe
- A no-fuss chicken dinner!
- Minimal prep work!
- One dish wonder!
- Budget friendly!
- Customizable!
- Made with simple ingredients!
- Delicious dinner even for picky eaters!
No Peek Chicken Ingredients
- Skinless boneless chicken breasts
- Cream of chicken soup
- Cream of mushroom soup
- Chicken broth
- Onion soup mix: I used Lipton onion soup mix.
- Rice
- Salt and pepper (optional)
Recipe Variations
- Any kind of cream of soups such as cream of celery, etc. will work with this recipe.
- Use different varieties of rice.
- Top with cheese to make a cheesy chicken casserole.
- Top with crispy onions for added crunch.
- Swap chicken breast for chicken thighs or pork chops.
- Swap rice for pasta.
- Add a 12 oz. bag of frozen vegetables for a hearty meal.
How to Make No Peek Chicken Casserole
Preheat the oven to 350°F. Spray a 13×9-inch casserole dish with cooking spray and set aside.
Add the cream of soups, chicken stock and onion soup mix to a bowl and mix until smooth. Stir in the uncooked rice until fully combined. Pour into the casserole dish.
Season the chicken with salt and pepper (optional) and place in the middle of the rice mixture.
Cover tightly with tin foil and bake for 1 hour and 15 minutes or until the rice and chicken are cooked all the way. Don’t peek!
Remove from the oven and let sit for 5-10 minutes before taking the foil off.
Slice or shred the chicken and enjoy!
Recipe Tips
- Make sure rice and chicken is cooked all the way with an internal temperature of 165 F.
- Skip using brown rice as it takes longer to cook. Stick with a white rice or something similar.
- Make sure the dish is covered tightly with aluminum foil to trap in the steam to prevent rice from drying out and chicken moist.
- Adjust cooking times as needed depending on your oven.
How to Store
- Refrigerator: Allow to cool and store in an airtight container in the fridge for up to 3 days.
- Freezer: Allow to cool and place in an airtight container. Store in freezer for up to 3 months. Thaw out in fridge overnight.
- Reheat: Reheat in microwave or oven at 350 degrees to desired temperature.
What to Serve with No Peek Chicken
While this casserole dish is great on it’s own, it also pairs nicely with side dishes. Here are a few of our favorite sides dishes to pair with.
- Dinner rolls or crusty bread
- Side salad
- Roasted veggies
- Mashed potatoes
FAQs
Boneless skinless chicken such as chicken breasts and chicken thighs works well with this dish.
Absolutely! Adding vegetables such as carrots, peas, or green beans can enhance the flavors and add some extra nutrition to the dish. Just add them to the rice mixture before baking.
The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. Check temperature in the thickest part of a piece of chicken.
More Easy Dinner Recipes
- Slow Cooker Lemon Garlic Butter Chicken Thighs
- Pasta alla Vodka
- Garlic Butter Shrimp with Asparagus
- Easy Lasagna
- Ground Beef Stroganoff
Recipe
No Peek Chicken
Ingredients
- 10 oz cream of chicken soup
- 10 oz cream of mushroom soup
- 2 cups of chicken stock
- 1 oz onion soup mix
- 2 cups rice
- Salt and pepper optional
- 2 lb of skinless boneless chicken breasts
Instructions
- Preheat the oven to 350°F. Spray a 13×9-inch casserole dish with cooking spray and set aside.
- Add the cream of soups, chicken stock and onion soup mix to a bowl and mix until smooth. Stir in the uncooked rice until fully combined. Pour into the casserole dish.
- Season the chicken with salt and pepper (optional) and place in the middle of the rice mixture.
- Cover tightly with tin foil and bake for 1 hour and 15 minutes or until the rice and chicken are cooked all the way. Don’t peek!
- Remove from the oven and let sit for 5-10 minutes before taking the foil off.
- Slice or shred the chicken and enjoy!
Notes
- Refrigerator: Allow to cool and store in an airtight container in the fridge for up to 3 days.
- Freezer: Allow to cool and place in an airtight container. Store in freezer for up to 3 months. Thaw out in fridge overnight.
- Reheat: Reheat in microwave or oven at 350 degrees to desired temperature.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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