No Peek Chicken and Rice Casserole
This no peek chicken and rice casserole is an easy, family-friendly comfort food dinner made with chicken breasts, white rice, creamy soups, and onion soup mix. Just assemble, cover, and bake, no peeking required!
Equipment
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 4 boneless skinless chicken breasts
- 1 10.5-oz can unsalted cream of chicken soup
- 1 10.5-oz can unsalted cream of mushroom soup
- 2 cups chicken broth
- 2 cups regular white rice (uncooked)
- 1 package onion soup mix
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth.
- Stir in the uncooked white rice until evenly coated.
- Pour the rice mixture into the greased baking dish. Place the chicken breasts on top.
- Sprinkle the dry onion soup mix evenly over the chicken and rice.
- Cover tightly with aluminum foil. Do not uncover while baking.
- Bake for 1 hour and 30 minutes, until chicken is cooked through and rice is tender.
- Remove from oven and let rest, covered, for 5–10 minutes before serving.
Notes
For variety, add frozen vegetables, shredded cheese, or substitute chicken thighs. Keep the foil sealed during baking for best results.
