Description
No Peek Chicken & Rice Casserole is a comforting, one-dish meal featuring tender chicken breasts baked atop a creamy, flavorful mixture of rice, cream of chicken and mushroom soups, and savory seasonings. This easy casserole requires minimal prep and slow baking for perfectly cooked, juicy chicken and fluffy rice infused with aromatic spices.
Ingredients
Scale
Main Ingredients
- 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
- 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 prepare for baking the casserole evenly.
- Prepare rice mixture: In a large bowl, combine the uncooked long-grain white rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, creating a creamy sauce to cook the rice and flavor the dish.
- Assemble casserole: Grease a 9×13-inch baking dish and pour the rice mixture evenly into the dish, spreading it out to form a flat base.
- Add chicken: Place the boneless, skinless chicken breasts evenly over the rice mixture, gently pressing them slightly down into the sauce to ensure contact for even cooking.
- Add butter: Drizzle the melted butter evenly over the chicken breasts to add moisture and flavor during baking.
- Cover & bake: Cover the baking dish tightly with aluminum foil to trap steam inside. Bake in the preheated oven for 1 hour and 30 minutes without removing the foil or peeking, allowing the rice to cook through and the chicken to become tender.
- Finish & serve: Remove the casserole from the oven and let it rest covered for 5 minutes. Then uncover, garnish with dried parsley, and serve warm for a hearty and satisfying meal.
Notes
- Do not remove foil during baking to ensure rice cooks properly and chicken stays juicy.
- Use fresh chicken broth for the richest flavor, or a low-sodium version to reduce salt content.
- Butter can be substituted with olive oil for a slightly healthier option.
- For added vegetables, consider stirring in frozen peas or diced carrots into the rice mixture before baking.
- This casserole can be made ahead and refrigerated before baking, just add extra baking time if baking chilled.
