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If you’re in the mood for a warm, cozy meal that practically cooks itself, this No Peek Chicken and Rice Casserole delivers every time. With just a handful of pantry staples and zero babysitting, this oven-baked dinner is as easy as it gets—mix, cover, and bake. The magic? You don’t peek while it cooks. That foil stays on, letting the flavors come together in the oven for a perfectly creamy, tender result.
This dish is ideal for busy weeknights, Sunday dinners, or anytime you want a hands-off meal that still feels hearty and homemade. It’s also great for feeding a crowd—just double the recipe and use a larger baking dish.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts or thighs – Choose whichever you prefer. Thighs stay extra juicy.
- 1 cup uncooked long grain white rice – Not instant rice.
- 1 can (10.5 oz) cream of chicken soup – Adds richness.
- 1 can (10.5 oz) cream of mushroom soup – For added flavor and creaminess.
- 1 ¾ cups chicken broth – Helps the rice cook and infuses flavor.
- 1 packet dry onion soup mix – Adds bold, savory seasoning.
- Salt and pepper, to taste – Adjust based on your preference.
How to Make No Peek Chicken and Rice Casserole
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- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- Step 2: Mix the Rice Base
- In a medium bowl, mix together the uncooked white rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until well combined. Pour this mixture into your prepared baking dish, spreading it out evenly.
- Step 3: Add the Chicken
- Lay the chicken breasts or thighs directly over the rice mixture. Sprinkle both sides lightly with salt and pepper for extra flavor.
- Step 4: Top with Soup Mix
- Evenly sprinkle the dry onion soup mix over the top of the chicken and rice.
- Step 5: Cover and Bake
- Tightly cover the baking dish with aluminum foil. This step is important—do not lift the foil while baking. Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through (165°F internal temperature) and the rice is tender.
- Step 6: Rest and Serve
- Remove the casserole from the oven and let it sit, covered, for 5 minutes before serving. This helps the juices redistribute and keeps everything nice and moist.
Serving Suggestions
- Roasted Asparagus – A crisp contrast to the creamy casserole.
- Steamed Green Beans or Broccoli – Adds color and freshness.
- Simple Green Salad – A light and crunchy counterpoint.
- Garlic Bread – For soaking up that extra creamy sauce.
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Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 300°F for 10–15 minutes or in the microwave until hot.
- Freezing Tip: Freeze before baking for up to 1 month. Thaw in the fridge overnight and bake as directed.
This No Peek Chicken and Rice Casserole is everything you want in a weeknight dinner—easy, cozy, and full of flavor. It’s proof that comfort food doesn’t have to be complicated. Once you try it, it might just earn a permanent spot in your dinner rotation.
Let the oven do the work, and don’t peek. You’ll be rewarded with a dish that’s creamy, savory, and wonderfully satisfying.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
- Yes, boneless chicken thighs work just as well and may turn out even juicier.
- → Can I use instant rice?
- No, instant rice will overcook. Stick with long grain white rice for best texture.
- → Do I really need to cover the dish with foil?
- Yes, covering the dish traps the steam and ensures the chicken and rice cook evenly.
- → Can I prep this ahead of time?
- Absolutely! You can assemble it ahead and refrigerate until ready to bake.
- → Can I freeze leftovers?
- Yes, leftovers freeze well. Just let the casserole cool first and store in airtight containers.