No Peek Chicken & Rice Casserole
No Peek Chicken & Rice Casserole is a hearty, comforting, and easy one-pan meal where tender chicken bakes in a creamy, flavorful rice mixture—all without lifting the lid! This classic dump-and-bake recipe is perfect for busy weeknights since it requires minimal prep and comes out perfectly every time.
Time Needed
Prep Time: 5–10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Ingredients
(Serves 6–8)
For the Casserole:
1½ cups long-grain white rice (uncooked, NOT instant)
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup (or use cream of celery)
1 (14.5 oz) can low-sodium chicken broth
½ cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt (adjust based on sodium in soups)
4 boneless, skinless chicken breasts (or 6–8 chicken thighs)
1 packet dry onion soup mix
For Garnish:
Fresh parsley, chopped
Extra black pepper
Instructions
1. Preheat & Prep
1.Preheat oven to 350°F (175°C).
2.Grease a 9×13 inch baking dish with butter or nonstick spray.
2. Prepare the Rice Mixture
In the baking dish, mix uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion powder, garlic powder, paprika, black pepper, and salt.Stir until well combined.
3. Add the Chicken
1.Place chicken breasts or thighs on top of the rice mixture.
2.Sprinkle dry onion soup mix evenly over the chicken.
4. Cover & Bake (No Peeking!)
1.Cover tightly with aluminum foil.
2.Bake at 350°F for 1 hour 30 minutes.
3.DO NOT remove the foil while baking—this keeps the steam in and ensures perfectly cooked rice and juicy chicken!
5. Serve & Enjoy
1.Remove from oven and let sit for 5 minutes.
2.Garnish with fresh parsley and extra black pepper.Serve warm and enjoy!
️ Nutritional Info
Calories: 450 kcal
Protein: 38g
Carbohydrates: 45g
Fat: 12g
Fiber: 2g
Sodium: ~900mg (depends on soup brands)
Notes & Variations
✔️ Make It Creamier:
Add ½ cup sour cream or shredded cheese to the rice mixture.
✔️ Vegetable Add-Ins:
Stir in peas, mushrooms, or diced carrots for extra nutrition.
✔️ Storage:
Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
❓ Frequently Asked Questions
1. Can I use brown rice?
Yes, but increase the baking time to 2 hours and add ½ cup extra broth.
2. Can I make this ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake as directed when ready.
3. What if my rice isn’t fully cooked?
Ensure the foil is sealed tightly.Add ¼ cup extra broth and bake for 10–15 more minutes if needed.
4. Can I use rotisserie chicken?
Yes! Shred cooked chicken and mix it into the rice before baking. Reduce bake time to 45–50 minutes.
5. What side dishes go well with this casserole?
Great with steamed broccoli, a side salad, or roasted green beans.
6. Can I use chicken thighs?
Yes! Thighs stay juicier and are perfect for this recipe.