No Peek Chicken and Rice Recipe

4.40 from 28 votes

This no peek chicken and rice recipe is a creamy, savory, and foolproof casserole that bakes up wonderfully for a weeknight dinner the whole family will love.

Prep Time15

Cook Time1 45

Total Time2

Course: Dinner

Cuisine: American

Servings:

Calories: 530kcal

Author: Becky Hardin

Equipment

9x13 Baking Pan

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

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 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.

Video

Notes

*If using thicker chicken breasts, slice them in half horizontally or use chicken thighs; this helps them cook evenly in the no-peek method.

**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.

Tips:

Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe.
Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
Use exactly 2 cups of long-grain rice with 2 cups of liquid plus the soups--this ratio ensures perfectly cooked rice without opening the foil.
Press the foil tightly along the edges to trap steam, which keeps the rice creamy and the chicken moist.
As soon as the foil goes on, do not peek! We need all of the steam to keep this dish moist!
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.
Let the casserole sit for 5-10 minutes after baking to let the steam redistribute; this makes cutting and serving easier.
Properly cooked chicken should register 165°F on an instant-read thermometer.
To test the rice for doneness, bite into a single grain. If it's still hard, cover and continue cooking until it softens.

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.

Nutrition