No Peek Chicken and Rice Casserole is full of comfort and tender, fall apart chicken overtopping a flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.
One pan made simple and quick for your family dinner that will have everyone asking for more. This Chicken and Rice combination is filling, full of love and comfort. If you are looking for more chicken casseroles try this Chicken Tetrazzini Casserole , Pesto Alfredo Chicken Casserole or The Very Best Poppy Seed Chicken Casserole .
Chicken and Rice Casserole
Utah’s still freezing, and my family needed something warm and comforting. This no peek chicken and rice was exactly what we needed. It’s super simple, made with pantry staples, and turns out perfectly every time… as long as you follow the rule: no peeking!
The smell alone will have everyone hovering near the oven, and when you finally pull back that foil? Pure magic. It was silent at the dinner table (a rare miracle). If you have pork chops in the freezer, make my No Peek Pork Chops and Rice next! Need another casserole? Make my chicken bacon ranch casserole .
How Do You Make Chicken and Rice Casserole?
- Prepare pan: Preheat oven to 350 degrees. Grease a 9×13 inch baking pan. In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix. Pour into the baking pan.
- Layer Ingredients: Place the chicken on top of the rice mixture and salt and pepper. Sprinkle the onion soup on top. Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!
Do You Cook the Rice Before Adding it into the Casserole?
No, the rice will cook. Raw rice will definitely cook in an hour and the rice will absorb the liquid. Make sure you cover it to keep the steam inside the dish, no peeking!
Can You Use Brown Rice?
If you’re using brown rice, be prepared to cook your dish for more than an hour; this variety often takes longer than white rice, so watch the liquid level in your dish and make sure it’s soaking up as much as it needs.
Can This Chicken and Rice Be Made Ahead of Time?
Yes! This can be made up to 24 hours in advanced. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
Can I Bake it With Frozen Chicken?
Yes! Frozen chicken breasts can also be used if they are the packaged frozen breasts purchased at the store that thaw quickly.
How Will I Know if My Chicken is Cooked?
The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, it should be inserted into the thickest part of the breast.
Can I Freeze Chicken and Rice Casserole?
If freezing, freeze the chicken and rice casserole before baking. Cover the pan tightly with foil and write down the directions on top of the container. Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking.
What to Serve with Chicken and Rice Casserole?
- Asparagus
- Broccoli
- Green Beans
- Side Salad
More Comforting Casserole Recipes? Try These!
- Easy Sausage and Rice Casserole
- Creamy Chicken Noodle Casserole
- Chicken Parmesan Casserole
- Cheesy Cheddar Chicken Spaghetti Casserole
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Ingredients1x2x3x
- ▢ 4 boneless chicken breasts
- ▢ 2 cups long grain rice
- ▢ 1 (10-ounce) can cream of mushroom soup
- ▢ 1 (10-ounce) can cream of chicken soup
- ▢ 1 (14-ounce) can chicken broth
- ▢ salt and pepper to taste
- ▢ 1 package onion soup mix
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
- In a medium-sized bowl, add 2 cups long grain rice , 1 (10-ounce) can cream of mushroom soup , 1 (10-ounce) can cream of chicken soup , and 1 (14-ounce) can chicken broth and stir to combine. Pour into the prepared baking dish.
- Place the 4 boneless chicken breasts on top of the rice mixture and season with salt and pepper to taste . Sprinkle 1 package onion soup mix on top.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through and no longer pink. No Peeking!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
No Peek Chicken and Rice Casserole
Ingredients
- 4 boneless chicken breasts
- 2 cups long grain rice
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cream of chicken soup
- 1 (14-ounce) can chicken broth
- salt and pepper to taste
- 1 package onion soup mix
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
- In a medium-sized bowl, add 2 cups long grain rice , 1 (10-ounce) can cream of mushroom soup , 1 (10-ounce) can cream of chicken soup , and 1 (14-ounce) can chicken broth and stir to combine. Pour into the prepared baking dish.
- Place the 4 boneless chicken breasts on top of the rice mixture and season with salt and pepper to taste . Sprinkle 1 package onion soup mix on top.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through and no longer pink. No Peeking!
Video
Nutrition
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No Peek Chicken and Rice Casserole https://therecipecritic.com/no-peek-chicken-and-rice-casserole/
