introduction
This No Peek Chicken Casserole is an easy, hands-off meal with tender chicken and savory rice. It cooks in one dish and needs little work. For another simple chicken dinner idea, try this chicken with buttered noodles recipe.
why make this recipe
This recipe is great when you want a simple, comforting meal with few steps. You can set it in the oven and walk away. It feeds a family and uses common pantry ingredients.
how to make No Peek Chicken Casserole
Follow the simple steps below to make a creamy, full-flavor casserole where the rice cooks under the chicken.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 1/4 cups water
- 1 packet onion soup mix
- Salt and pepper to taste
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well-mixed.
- Grease a 9×13-inch baking dish and pour in the rice and soup mixture, spreading it evenly over the bottom.
- Place the chicken breasts on top of the rice mixture and season with salt and pepper.
- Sprinkle the packet of onion soup mix evenly over the chicken, ensuring each piece is well-coated.
- Cover the dish tightly with aluminum foil to trap the steam.
- Bake for 1 hour and 30 minutes without opening the foil.
- Remove from oven and let rest for a few minutes before serving.
how to serve No Peek Chicken Casserole
Serve hot straight from the dish. Add a green salad or steamed vegetables on the side. Spoon the rice and sauce with a piece of chicken on each plate.
how to store No Peek Chicken Casserole
Cool to room temperature, then cover and store in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to 3 months. Reheat covered in the oven or microwave until hot.
tips to make No Peek Chicken Casserole
– Use even-sized chicken breasts so they cook at the same rate.
– Do not lift the foil while baking; the steam cooks the rice.
– If the chicken is large, increase bake time by 10–15 minutes and check internal temperature.
variation (if any)
You can use cream of celery or cream of chicken soups only. Add frozen peas or sliced mushrooms on top before covering. Swap white rice for brown rice but add extra water and increase bake time.
FAQs
Q: Can I use boneless skin-on chicken?
A: Yes, but remove skin before serving or expect more grease. Cook time may be the same.
Q: Is the rice fully cooked after 1 hour 30 minutes?
A: Yes, if you use long-grain white rice and keep the dish tightly covered.
Q: Can I use fresh onion instead of onion soup mix?
A: You can, but onion soup mix adds seasoning and salt. Add chopped onion and extra salt to taste.
Q: How do I check chicken is done?
A: Use a meat thermometer. Internal temperature should reach 165°F (74°C).
Conclusion
For the original version of this easy one-dish dinner, see the full recipe on No Peek Chicken Casserole – The Country Cook.