I return to my favorite classic casseroles time and time again because I know there’ll be no problems at dinner time. This no peek chicken and rice recipe is creamy, savory, and absolutely delicious! Juicy chicken is baked in a creamy rice casserole, making for an easy dinner recipe that my whole family always enjoys. Remember: no peeking!
Me, my kids, and my husband all love a good chicken and rice casserole. And what makes this no peek chicken recipe extra special is how irresistibly juicy the chicken is! That can be credited to the no-peek method: just cover the chicken casserole with foil, set it in the oven, and then no peeking allowed until it’s all done!
What’s in No Peek Chicken and Rice Casserole?
With just a handful of basic pantry ingredients, this creamy chicken casserole comes together so easily!
- Chicken Breasts: Boneless, skinless chicken breasts work best for this casserole recipe. If you use boneless thighs, the cooking time will increase. If you use chicken tenders, you can decrease the cooking time slightly.
- Rice: Be sure to use a long-grain rice; short-grain will overcook and become mushy. Any long-grain white, brown, or wild rice works!
- Cream of Soup: Use both cream of chicken and cream of celery soups to create a creamy casserole texture. Or use any combination of “cream of” soups you have on hand, including cream of mushroom or cream of broccoli.
- Onion Soup Mix: A packet of dry onion soup mix adds earthy, pungent flavor to the rice.
- Chicken Broth: This liquid helps hydrate the rice.
- Seasonings: Use Italian seasoning plus garlic and onion powder.
Variations To Try
Everything tastes better with cheese! To add cheese to this no peek chicken and rice, take the aluminum foil off when there are 5 minutes left in the cooking time. Then add 1 to 2 cups of shredded cheddar cheese, and cook until melted and bubbly.
Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe as well, along with the other ingredients.
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How to Store and Reheat
Store leftover no peek chicken in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second increments in the microwave or in a 350°F oven for 20-30 minutes, until warmed through.
How to Freeze
Freeze no peek chicken casserole in an airtight container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
This chicken and rice dish is called “no peek” for a reason! The steam needs to stay contained in the casserole dish in order keep the chicken juicy and the rice fully hydrated. So as soon as the foil goes on, resist the temptation to uncover and check it.
I’ve used my slow cooker to make another version of this recipe too–try my Crockpot No Peek Chicken if you prefer!
Top Reader Review
“I love this recipe because it was so easy to make and tastes so delicious. I had two helpings. My finicky eater couldn’t get enough either.” – Ann
No Peek Chicken Recipe
Ingredients
- 3 boneless, skinless chicken breasts
- 2 teaspoons ground black pepper divided
- 2 teaspoons garlic powder divided
- 2 teaspoons onion powder divided
- 2 tablespoons olive oil
- 2 cups long-grain rice
- 10.5 ounces cream of chicken soup (1 can)
- 10.5 ounces cream of celery soup (1 can)
- 2 ounces onion soup mix (1 packet)
- 2 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
Equipment
- 9×13 Baking Pan
Instructions
- Preheat oven to 350°F.
- Slice the chicken breasts in half, and season the cutlets with half the pepper, garlic powder, and onion powder.3 boneless, skinless chicken breasts, 2 teaspoons ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder
- Heat the oil in a large skillet and add half of the chicken. Cook each side just until browned and transfer them to a plate; repeat with the remaining chicken.2 tablespoons olive oil
- Whisk together your rice, cream of chicken soup, cream of celery soup, onion soup mix, chicken broth, Italian seasoning, pepper, garlic powder, and onion powder in a 9×13 casserole pan.2 cups long-grain rice, 10.5 ounces cream of chicken soup, 10.5 ounces cream of celery soup, 2 ounces onion soup mix, 2 cups low-sodium chicken broth, 1 teaspoon Italian seasoning
- Add the chicken on top of the rice mixture.
- Cover the pan with aluminum foil and bake for 1 hour and 30 minutes.
Notes
- You can use chicken thighs instead of chicken breasts.
- You can use long-grain brown rice instead of white rice, but you may need to bake the casserole for a bit longer.
- You can use any “cream of” soup you like, such as cream of mushroom or cream of broccoli.
- You can use vegetable broth instead of chicken broth.
- Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe.
- To make this no peek chicken cheesy, remove the foil in the last 5 minutes of baking, add 1-2 cups of shredded cheddar cheese, and cook until melted and bubbly.
- Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
- As soon as the foil goes on, do not peek! We need all of the steam to keep this dish moist!
How to Make No Peek Chicken Step by Step
Slice the Chicken: Preheat the oven to 350°F. Then slice 3 boneless, skinless chicken breasts in half to create 6 cutlets.
Season the Chicken: Season the cutlets with 2 teaspoons of ground black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder.
Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet and add half of the chicken cutlets. Cook each side just until browned and transfer them to a plate; then repeat with the remaining chicken.
Combine Casserole Ingredients: In a 9×13 casserole pan, whisk together 2 cups of long-grain rice, 1 can of cream of chicken soup, 1 can of cream of celery soup, 2 ounces of onion soup mix, 2 cups of low-sodium chicken broth, and 1 teaspoon of Italian seasoning.
Add the Chicken: Add the browned chicken breast on top of the creamy rice mixture.
Bake: Cover the no peek chicken and rice with aluminum foil, and bake for 1 hour and 30 minutes. Remember, no peeking until it’s done!
No peek chicken is an easy casserole made from chicken breasts, long-grain rice, cream of chicken and celery soups, onion soup mix, chicken broth, and seasonings.
It’s called no peek chicken because once you place the aluminum foil on top of the casserole, there’s no peeking. It’s important to trap in the steam so that the casserole will bake in its own juices and the chicken will remain tender, so don’t be tempted to peek!
Yes, but you will need to thaw the chicken overnight in the refrigerator before searing it and adding it to the casserole.
Absolutely! You may need to cook the casserole for a bit longer if using brown rice.
Nope! Add uncooked rice step 4. It will cook as the casserole bakes, infusing with delicious flavor.
If you want, mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe. I like using frozen mixed vegetables.
I love this recipe because it was so easy to execute(make) and tastes so delicious. I had two helpings. My finicky eater couldn’t get enough either.
I’m so happy to hear that, Ann! Thanks for sharing!
I loved and so did the family thank you!!
I’m so glad you all enjoyed it, Kellie!!
This turned out really well! I had 2 similar recipes for this but decided yours was best since almost all commenters on the other site said their rice didn’t get cooked. I didn’t sear the chicken breasts because the ones I use are very thin (Perdue Perfect Portions) and I figured they’d get really overcooked in the oven. I also used only 1 1/4 cup of rice to make sure it all got cooked, and it was perfect.
I’m so happy to hear you loved this recipe, Helen!
It was horrible! It went directly into the trash. Sorry!
Oh no! I’m so sorry to hear that, Lori! I’d love to help you troubleshoot if you can provide a bit more info on what went wrong!