No Peek Chicken Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
2 cups long grain white rice
03 -
1 (10 oz) can cream of mushroom soup
04 -
1 (10 oz) can cream of chicken soup
05 -
1 (14 oz) can chicken broth
06 -
Salt and pepper to taste
07 -
1 packet dry onion soup mix
# Instructions:
01 -
Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a medium bowl, combine the rice, cream of mushroom soup, cream of chicken soup, and chicken broth. Stir well until smooth, then pour into the prepared baking dish.
03 -
Place the chicken breasts on top of the rice mixture. Sprinkle with salt and pepper to your liking.
04 -
Evenly sprinkle the dry onion soup mix over the top of the chicken and rice mixture.
05 -
Cover the dish tightly with foil and bake for 1 hour and 15 minutes. Do not remove the foil while baking—no peeking!
06 -
Once done, let the casserole sit for 5 minutes before serving. The chicken should be tender and the rice cooked through.
# Notes:
01 -
Avoid lifting the foil while baking—this helps trap steam and ensures the chicken stays moist and the rice cooks evenly.
02 -
You can substitute cream of mushroom or cream of chicken soup with cream of celery for a slightly different flavor.
03 -
This recipe can be prepped ahead of time and stored in the fridge until ready to bake.