No Peek Chicken
Chicken and rice that bakes itself — No Peek Chicken Casserole, No Peek Chicken and Wild Rice, and the ranch seasoning version, for busy weeknights.
★ dinner
dinnerNo Peek Chicken Casserole
A hearty and comforting baked chicken and rice dish with creamy soups and optional vegetables.
Lisa DoffinIngredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 10.5 oz can cream of mushroom soup
- 10.5 oz can cream of chicken soup
- 1 1/4 cups water
- 1 packet onion soup mix
- to taste salt
- to taste pepper
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large bowl, combine the rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well-mixed. You can add 1/2 cup milk to make more creamy and add in some peas or carrots to make it more nutritional.
- 3Grease a 9×13-inch baking dish and pour in the rice and soup mixture, spreading it evenly over the bottom.
- 4Place the chicken breasts on top of the rice mixture and season with salt and pepper.
- 5Sprinkle the packet of onion soup mix evenly over the chicken, ensuring each piece is well-coated.
- 6Cover the dish tightly with aluminum foil to trap the steam during baking.
- 7Bake in the preheated oven for 1 hour and 30 minutes, keeping it covered with foil.
- 8Remove from oven, let it rest for a few minutes, then serve and enjoy!
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Open in Pepper →The Casserole That Cooks Itself
Some nights you need dinner that doesn't need you. You stir rice and soup in a pan, lay the chicken on top, cover it tight, and walk away until the timer goes off.
Cooks on Pepper reach for these on the nights that get away from them — ball practice, late meetings, a house full of people who all want to eat at the same time.
Every recipe here is chicken, rice, and canned soup baked under foil: the No Peek Chicken Casserole with cream of mushroom, the No Peek Chicken and Wild Rice made with Rice a Roni and cream of celery, a version using instant rice with two soups, and one seasoned with ranch dressing mix.
Quick Tips
- 1
Seal the foil tight
Crimp the foil hard against the rim of the dish so no steam escapes. That trapped steam is what cooks the rice through in about 90 minutes.
- 2
Really don't peek
Every time you lift the foil you lose steam and the rice turns crunchy. Leave it alone until the last 10 minutes.
- 3
Use the right rice
Long-grain white rice needs the full bake time, while instant rice sets up faster — don't swap one for the other without adjusting.
- 4
Check the chicken temp
Pull the foil back at the end and check the thickest part of the breast reads 165°F before serving.
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