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 9x13 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!
Storage: Store no peek chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.