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No Peek Chicken Rice Casserole is an easy little flavor bomb. With just a bit of soup, some rice, and tender chicken, we get a dish that is savory and completely scrumptious! A chicken and rice casserole that’s made with a handful of ingredients, easy to put together and utterly delicious! A crowd pleaser and perfect for a busy weeknight!
No Peek Chicken Rice Casserole
This dish is so easy, the only challenging part is not taking a little peek while it’s cooking away in your oven. Delicious tender chicken, fluffy flavorful rice, all simmering away in a creamy sauce that only requires a can opener to make. Chicken and rice casseroles are so nostalgic for me, they were my mom’s favorite to pop in the oven after a long day. I wanted to do my mom justice with this dish, so let’s get into it!
Why Can’t I Take A Peek?
Believe me the aroma this will fill your house with as it bakes away is going to be so tempting, but you’ve got to trust the process. We cover this dish with aluminum foil before popping it in the oven which is going to create a bunch of steam. This steam is what will allow the rice to cook so it’s super important that it stays in place for the entire cook time!
Ingredients In No Peek Chicken Rice Casserole
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Soup – We’re using canned soups to create our sauce base. Our rice will soak up all this delicious flavor! This dish is all about quick and easy.
- Rice – I used long grain as I wanted something that would soak up lots of flavor and cook in a reasonable amount of time alongside our chicken.
- Broth – Use low sodium broth, preferably chicken, to control the sodium in our dish.
- Seasoning – Italian seasoning, salt and pepper.
- Chicken – Boneless and skinless breast, feel free to use chicken thighs in it’s place if you’d like.
- Soup mix – My secret flavor weapon is onion soup mix. Use an entire package of dry to deliver that flavor concentrate to your dish, or use as much or as little as you wish.
- Parsley – We want fresh parsley chopped up as our garnish to be sprinkled liberally on top.
How To Make No Peek Chicken Rice Casserole
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare your oven: Preheat your oven to 350 F degrees. Spray a 9 X 13 inch casserole dish with cooking spray.
- Combine the casserole: In a large bowl combine the rice, soups, chicken broth, and Italian seasoning then pour into the prepared baking dish.
- Prepare the chicken: Season the chicken breasts with salt and pepper. Place the chicken breasts over the rice mixture then sprinkle the onion soup mix over the chicken. Cover with aluminum foil.
- Finish the dish: Bake for 1 hour and 15 minutes or until the chicken is cooked through and rice is tender. Garnish with parsley and serve warm!
How Else Can I Make No Peek Chicken Rice Casserole?
Slow cooker
This dish can also be made in the slow cooker! Just layer sliced onion on the bottom to prevent the dish from burning. Layer the rice and chicken over top before pouring the other ingredients on as well. Place aluminum foil over all of this before placing the lid on your slow cooker to ensure a good seal. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4.
Storing Leftover Chicken Rice Casserole
This dish can be stored in an airtight container in the fridge for 3 – 4 days. It can also be frozen in an airtight container for up to 3 months. Just allow the dish to thaw in the fridge over night. The next day pop it in the oven at 350 F degrees till heated all the way through.
Craving More Chicken? Try These Delicious Recipes:
- Sausage Chicken With Cheesy Rice
- Chicken Parmesan
- Easy Chicken Salad
- Creamy Parmesan Orzo with Chicken and Asparagus
- Harissa Roasted Chicken and Potatoes
- Chicken Korma
- Sausage Chicken With Cheesy Rice
- Mediterranean Chicken And Rice Skillet
- Skillet Cajun Chicken And Rice
- One-Pot Garlic Butter Chicken and Rice
No Peek Chicken
Ingredients
- 2 cups rice long grain, uncooked
- 10.5 ounce cream of chicken soup 1 can
- 10.5 ounce cream of mushroom soup 1 can
- 1 cup chicken broth low sodium
- 1 teaspoon Italian seasoning
- 4 chicken breasts boneless and skinless
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 ounce onion soup mix 1 package
- 1 tablespoon parsley fresh, chopped
Instructions
- Preheat your oven to 350℉. Spray a 9×13-inch casserole dish with cooking spray.
- In a large bowl combine the rice, soups, chicken broth, Italian seasoning then pour into the prepared baking dish.
- Season the chicken breasts with salt and pepper. Place the chicken breasts over the rice mixture then sprinkle the onion soup mix over the chicken. Cover with aluminum foil.
- Bake for 1 hour and 15 minutes or until the chicken is cooked through and rice is tender.
- Garnish with parsley and serve.
Tips & Notes:
- This dish can be stored in an airtight container in the fridge for 3 – 4 days. It can also be frozen in an airtight container for up to 3 months. Just allow the dish to thaw in the fridge over night before popping in the oven at 350℉ till heated all the way through.
