No-Peek Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!!
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Pin This RecipeThis No-Peek Chicken and Rice Casserole is super easy to make. Just mix everything right in the pan, cover, and bake. Doesn’t get much easier than that!
I used onion soup mix and cream of chicken and cream of mushroom soup. If you aren’t a fan of cream of mushroom, you can substitute your favorite cream of soup – another can of cream of chicken or a can of cream celery would work great!
I used regular uncooked rice in this No-Peek Chicken and Rice. I know some of you like to use brown rice. I haven’t made this with brown rice. I am sure you can use brown rice, but you will need to tweak the baking time. Brown rice takes longer to cook than regular white rice.
This No-Peek Chicken and Rice has become our go-to Sunday dinner. I love that I can just mix it up, pop it in the oven and forget it! We serve this with some green beans or lima beans. So easy and SOOOO delicious!
No-Peek Chicken and Rice
Equipment:
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 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
- Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer)
- Place chicken on top of rice mixture.
- Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.
Notes:
- To avoid sticky rice, rinse your rice before adding it to the dish. Rinsing the rice removes excess start that causes the rice to plump and stick together.
- I use boneless chicken breasts. Can substitute boneless chicken thighs.
- You can use any flavor combination of condensed cream of soups. Cream of Chicken soup, cream of mushroom soup or cream of celery soup all work great.
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Cream of Chjcken: https://amzn.to/49n4uZE
- Cream of Mushroom: https://amzn.to/3SkpNVv
- Need Gluten-free soup? You can buy it here:
- Cream of Chicken: https://amzn.to/3MtqQ1s
- Cream of Mushroom: https://amzn.to/45WqyXY
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- You can buy it by the case at Amazon:
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- I use regular long-grain white rice.
- I have not made this with brown rice, so I can not say what adjustments need to be made.
Steph
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I used this recipe as a guide but didn’t need such a big casserole. I used one cup of rice, 1-1/2 pound trim and cut up chicken thighs, one can of cream of mushroom soup, one soup can of water and one envelope of onion soup mix. Baked 60 minutes in a smaller casserole dish. My picky eaters, husband and daughter went back for seconds, and the pickiest 5 year old grandson had thirds! I will make this totally following the ripe next time with two cans of broth and 2 cups of rice! I added sides of steamed broccoli and unsweetened applesauce.
What size pan if your making half the recipe?
I made this and it was awesome, except it was a little too salty. Any ideas how to make less salty?
Use unsalted soups and unsalted broth. Here is our recipe for homemade cream of chicken soup: Homemade Cream of Chicken Soup
Will have to try. Thank you! We made it again tonight as is. Yummy!
I’ve been making this dish for years. Sometimes I switch out the cream of mushroom for cream of celery for a change. Also we put half of the onion mix in the main dish and then after we get the chicken in we sprinkle the rest of the mix across the top of the dish – do not stir in. Then cover and bake. Sometimes I chop a half of a stalk of celery and add it to the mixture before I put the chicken in. This also works so well as a turkey casserole after Thanksgiving for the turkey leftovers. So easy as so good!!
Only thing I different was used parboiled rice which should cook quicker…flavor is good…after reading comments i cooked an extra 30 min…rice is still so under cooked i added another cup of water and put back in oven for 45min . Hopefully works out
I replace the cream of chicken with cream of celery soup… definitely a flavor enhancer
This was inexpensive, almost criminally easy, and delicious! I mixed everything right in the 9×13” pan. This will be a regular star of our dinners. Thank you for the recipe! (I made it once as written and once with 2 cans cream of mushroom because that’s what I had. Delicious either way. I used one 14.5 oz can of chicken broth, which was 2 cups for me (I know it should be 16 oz=2 cups, but it came out perfectly.)