No Peek Chicken Casserole
Juicy chicken breasts baked over creamy, savory rice in one dish. Simple pantry ingredients, zero fuss, and a dinner your whole family will ask for again and again. Just cover it up, walk away, and let the magic happen!
Equipment
- 9x13 inch baking dish
- Aluminum foil
- Large mixing bowl
- Whisk
- Meat Thermometer
Ingredients
Casserole Base
- 2 cups chicken stock low-sodium recommended
- 10.75 oz cream of chicken soup with herbs 1 can
- 10.75 oz cream of mushroom soup 1 can
- 2 cups uncooked long grain white rice do not rinse
- 1 packet onion soup mix
Chicken & Seasoning
- 4 boneless skinless chicken breasts
- 1 tsp poultry seasoning
- salt to taste
- black pepper to taste
- 4 tbsp unsalted butter melted
Garnish
- fresh parsley chopped, optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
- In a large bowl, whisk together the chicken stock, cream of chicken soup, cream of mushroom soup, uncooked white rice, and onion soup mix until well combined and smooth.
- Pour the rice and soup mixture evenly into the prepared baking dish and spread it out across the bottom.
- Place the four chicken breasts on top of the rice mixture, spacing them out evenly. Season both sides of the chicken with poultry seasoning, salt, and pepper before placing them in the dish.
- Drizzle the melted butter evenly over the top of the chicken and rice.
- Cover the dish tightly with aluminum foil, pressing the edges down firmly to seal in the steam. Bake for 1 hour to 1 hour and 15 minutes, until the chicken reaches an internal temperature of 165°F and the rice is fully tender. Do not lift the foil while it bakes.
- Remove from the oven and allow the casserole to rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired and enjoy!
Notes
The "no peek" rule is the most important part of this recipe. Lifting the foil releases the steam that cooks the rice and keeps the chicken moist, so keep it sealed until the timer goes off. Always verify the chicken has reached 165°F internally, as oven temperatures can vary. Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of chicken broth to keep the rice from drying out.
