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No-Peek Chicken Casserole with Creamy Rice and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 41 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This No-Peek Chicken Casserole with Creamy Rice and Vegetables is an easy, comforting one-dish meal perfect for busy weeknights. Tender chicken breasts bake atop a creamy mixture of quick-cooking rice, peas, carrots, and flavorful soups, all seasoned with onion soup mix. The casserole is baked covered to lock in moisture, resulting in juicy chicken and creamy rice infused with savory flavors. Optional fresh chives add a bright finishing touch. This recipe can be assembled ahead and baked when convenient.

Ingredients

Main Ingredients

  • Cooking spray
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10.5-ounce) can cream of celery soup
  • 1 1/2 cups water
  • 2 cups quick-cooking rice (such as Minute Rice)
  • 1 cup frozen peas and carrots mix
  • 1 (2-ounce) package onion soup mix (such as Lipton), divided
  • 4 (7-ounce) boneless, skinless chicken breasts, patted dry
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh chives, optional

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the middle of the oven. Use cooking spray to lightly coat a 9×13-inch baking dish to prevent sticking.
  2. Make the sauce and base mixture: In the prepared baking dish, whisk together the cream of chicken soup, cream of celery soup, and water until smooth. Stir in the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix (about 4 tablespoons) until everything is well combined.
  3. Prepare the chicken: Season each chicken breast evenly with kosher salt and freshly ground black pepper. Nestle the seasoned chicken breasts gently into the rice mixture in the baking dish.
  4. Add remaining seasoning and cover: Sprinkle the remaining half of the onion soup mix evenly over the chicken breasts. Cover the entire baking dish tightly with aluminum foil to retain moisture during baking.
  5. Optional make-ahead step: You can assemble this casserole up to 12 hours before baking. If making ahead, refrigerate it covered and allow it to come to room temperature while preheating the oven.
  6. Bake the casserole: Place the covered baking dish in the oven and bake for 50 to 60 minutes. Bake until an instant-read thermometer inserted into the thickest part of the chicken reads 160°F; the internal temperature will continue to rise to 165°F as it rests. The rice should be tender and fully cooked.
  7. Rest and serve: Remove the casserole from the oven and let it rest uncovered for 5 minutes. Then, fluff the rice carefully with a fork to separate the grains. Sprinkle chopped fresh chives over the top if using. Serve warm.
  8. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • You can prepare the casserole up to 12 hours ahead and refrigerate before baking.
  • Use quick-cooking or instant rice for best results; longer-cooking rice will alter baking time.
  • Make sure to tightly cover the casserole with foil to keep the chicken moist during baking.
  • Internal chicken temperature should reach 165°F for safe consumption.
  • Fresh chives add a nice flavor and color contrast but are optional.
  • Leftovers keep well refrigerated for up to 3 days but are best consumed fresh.

Find it online: https://slsrecipes.com/no-peek-chicken-casserole-with-creamy-rice-and-vegetables-recipe/