Description
No Peek Chicken & Rice Casserole is a comforting, one-dish meal where tender chicken breasts are baked atop a creamy, flavorful rice mixture infused with savory spices and soups. This easy-to-make casserole requires minimal prep, is covered tightly to steam the chicken and rice perfectly, and yields a deliciously moist and satisfying dinner, perfect for family meals.
Ingredients
Rice Mixture
- 1 ½ cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 ½ cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Chicken & Garnish
- 4 boneless, skinless chicken breasts
- 2 tbsp butter, melted
- 1 tbsp dried parsley (for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right cooking temperature while you prepare the casserole.
- Prepare rice mixture: In a large bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir everything together until thoroughly mixed to create a creamy, flavorful base.
- Assemble casserole: Grease a 9×13-inch baking dish then pour the rice mixture evenly into it, spreading it out for uniform cooking.
- Add chicken: Place the 4 boneless, skinless chicken breasts on top of the rice mixture, pressing them slightly down so they sink a bit into the sauce mixture for better flavor integration.
- Drizzle with butter: Pour the melted butter evenly over the chicken breasts to add richness and help keep the meat moist during baking.
- Cover and bake: Cover the dish tightly with aluminum foil to trap steam inside, which helps cook the rice and chicken gently. Bake in the preheated oven for 1 hour and 30 minutes without opening the foil or peeking — this ensures even cooking and moist results.
- Finish and serve: Remove the casserole from the oven and let it sit covered for 5 minutes to set. Then uncover, sprinkle with dried parsley and serve warm for a satisfying meal.
Notes
- Do not remove the foil while baking, as this trap steam is crucial for cooking the rice and chicken evenly.
- If you want extra flavor, marinate the chicken breasts briefly before assembly.
- You can substitute cream of chicken and cream of mushroom soup with homemade versions or low-sodium options for a healthier twist.
- The dish pairs well with a green vegetable or simple salad for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
