Some nights call for a dinner that practically makes itself—and that’s exactly what my No Peek Chicken and Rice delivers. This recipe has saved me on countless busy weeknights when the kids had soccer practice, homework meltdowns happened, and I just needed something warm and comforting on the table fast. The magic? You literally mix everything in one dish, pop it in the oven, and walk away (no peeking—that’s the secret!).
I’ve been making this creamy, savory casserole for years—it’s one of those foolproof family meals that never fails. The chicken stays juicy, the rice absorbs all that delicious broth and soup flavor, and the onion soup mix adds that little something special. It’s the kind of meal that makes everyone ask for seconds without realizing how simple it was to make. Trust me, once you try this hands-off method, you’ll understand why it’s been my go-to for over a decade.
Table of Contents
Table of Contents
Why You’ll Love This No Peek Chicken and Rice Recipe
This recipe is my ultimate weeknight lifesaver, and here’s why:
- Set it and forget it magic: Mix everything in one dish, cover tightly, and let the oven do all the work while you tackle homework, laundry, or just relax.
- Creamy comfort in every bite: The blend of soups and broth creates the most luscious sauce that coats every grain of rice perfectly.
- One-dish wonder: Minimal prep means less cleanup – my kind of cooking!
- Foolproof results: Even my 12-year-old can make this without supervision (though she still manages to “accidentally” peek).
- Crowd-pleasing flavors: Picky eaters and grown-ups alike go crazy for the savory onion soup mix flavor.
Seriously, this recipe checks all the boxes for busy home cooks like us! If you want more easy chicken dinners, check out my fajita chicken cottage cheese bake recipe.
Ingredients for No Peek Chicken and Rice
Here’s what you’ll need to make this cozy casserole come together:
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 (10.5-oz) can unsalted cream of chicken soup (don’t grab the family-size by mistake!)
- 1 (10.5-oz) can unsalted cream of mushroom soup
- 2 cups chicken broth (I use low-sodium to control the salt)
- 2 cups uncooked regular white rice (not instant!)
- 1 packet onion soup mix (that little flavor bomb doing all the heavy lifting)
Ingredient Notes & Substitutions
No cream of mushroom? Use two cans of cream of chicken instead – it’ll still be delicious. For gluten-free folks, there are great GF cream soup options now (I’ve used Pacific Foods brand with success). If you’re out of onion soup mix, try 2 tablespoons of onion powder with a teaspoon of garlic powder and a pinch of celery salt. And hey – if you’ve only got chicken thighs, they work beautifully too (just add 10 extra minutes to the bake time).
Equipment Needed for No Peek Chicken and Rice
Grab these basics from your kitchen – you probably already have them:
- A trusty 9×13-inch baking dish (mine’s stained from years of casseroles – proof it’s loved!)
- Heavy-duty aluminum foil (the cheap stuff tears too easily)
- A simple whisk or fork for blending
That’s it! Though I sometimes use a mixing bowl first when I’m feeling fancy (and want to avoid messy splatters).
How to Make No Peek Chicken and Rice
Okay, here’s where the magic happens! I’ve made this dish so many times I could do it in my sleep, but I’ll walk you through each simple step. The key is resisting that temptation to lift the foil – I promise it’ll be worth the wait! You can see more of my favorite easy recipes on my Facebook page.
Step 1: Preheat and Prep
First things first – crank that oven to 350°F (175°C). While it heats up, grab your 9×13 baking dish and give it a quick spritz with cooking spray. Trust me, this little step saves so much scrubbing later!
Step 2: Mix the Base
Now for the fun part! Dump both cans of soup, the chicken broth, uncooked rice, and that flavor-packed onion soup mix right into the dish. Whisk it like you mean it until everything’s completely blended – no dry soup lumps allowed! The mixture should look creamy and uniform.
Step 3: Add Chicken and Bake
Nestle those chicken breasts right on top of the rice mixture – no need to drown them. Now comes the most important part: seal that dish TIGHT with foil (I double-fold the edges for extra security). Slide it into the oven and set your timer for 1 hour 15 minutes. Whatever you do, don’t peek! That steam trapped inside is what works its magic. When the timer dings, check that the rice is tender and the chicken hits 165°F. If needed, give it another 10-15 minutes (still covered!).
Tips for Perfect No Peek Chicken and Rice
After making this recipe more times than I can count, I’ve picked up some tricks for absolute perfection:
- Resist the peek! Every time you lift that foil, you let out precious steam that cooks the rice evenly.
- Check doneness carefully: The rice should be tender with no crunch, and chicken should reach 165°F.
- Beware of overbaking: If the rice looks done but chicken needs more time, remove the foil for the last 5-10 minutes.
- Let it rest: Give it 5 minutes after baking (still covered) for juices to redistribute.
Remember – this dish is forgiving! If it seems too wet, just leave it covered off heat for 10 more minutes. For other easy chicken dishes, try my chicken alfredo cottage cheese bake recipe.
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No Peek Chicken and Rice Recipe: 1 Dish Magic Dinner
A simple and comforting casserole dish with chicken, rice, and creamy soups. Perfect for a family dinner.
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 2 cups chicken broth
- 2 cups regular white rice, uncooked
- 1 package onion soup mix
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13x2-inch baking dish with cooking spray.
- Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice, and onion soup mix into the baking dish. Whisk together.
- Place chicken on top of the rice mixture.
- Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.
Notes
- You can whisk the ingredients in a bowl first before transferring to the baking dish if preferred.
- Ensure the dish is tightly covered with foil for even cooking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Serving Suggestions for No Peek Chicken and Rice
This cozy casserole is practically a meal on its own, but I love rounding it out with simple sides. Steamed broccoli or green beans add fresh crunch, while a crisp garden salad cuts through the richness. On lazy nights? Just grab some crusty bread to soak up that delicious creamy sauce – no judgment here! If you are looking for a side dish idea, check out my recipe for oven baked mashed potatoes.
Storage and Reheating Instructions
Leftovers? Lucky you! Store any extra No Peek Chicken and Rice in an airtight container in the fridge for up to 3 days. When reheating, sprinkle a tablespoon of broth or water over the top before microwaving – it brings back that creamy texture perfectly. My kids actually fight over the cold leftovers straight from the fridge (weird, but true!).
No Peek Chicken and Rice Nutritional Information
Here’s the scoop on what’s in each comforting serving (based on my recipe – your brands may vary slightly): About 400 calories, 25g protein, and just 12g fat per portion. Remember, these are estimates since soup brands and chicken sizes differ. I always say – it’s homemade comfort food, not a lab experiment!
FAQs About No Peek Chicken and Rice
Can I use brown rice instead of white rice?
You can, but you’ll need to adjust the liquid and cooking time. Brown rice typically needs more liquid (add an extra 1/2 cup broth) and about 15-20 minutes longer bake time. I’ve done it both ways – while brown rice is healthier, white rice gives that classic creamy texture we love.
What veggies can I add to this casserole?
Oh, I love tossing in frozen peas or chopped carrots sometimes! Add them right into the rice mixture before baking. Just keep them small so they cook through. My kids never notice when I sneak in a handful of spinach either – it wilts down perfectly.
Can I make this ahead and refrigerate before baking?
Absolutely! I often assemble everything in the morning, cover tightly, and refrigerate until dinnertime. Just add 5-10 extra minutes to the bake time since it’s going in cold. The rice might soak up more liquid though, so you might want to add an extra splash of broth.
Why does the foil need to stay on the whole time?
That foil creates a mini steam oven inside your baking dish! Lifting it lets all that precious heat escape, which can leave you with crunchy rice. I learned this the hard way after too many “just quick peeks” ruined dinner. Now I tape a “DON’T PEEK!” sign to my oven as a reminder! If you’re looking for another great one-dish meal, check out my southwest chicken casserole recipe.
Share Your No Peek Chicken and Rice Experience
I’d love to hear how your No Peek Chicken and Rice turns out! Did your family go crazy for it? Any fun twists you added? Leave a comment below – your tips might help another busy cook just like you. Happy no-peeking!
