No-Peek Chicken and Rice

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!!

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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This 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!

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!!

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 - 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!!

No-Peek Chicken and Rice

Yield: 4 people
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
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!! #chicken #casserole #chickenandrice

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 (10.75-oz) can Cream of Chicken Soup
  • 1 (10.75-oz) can 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.

Steph

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Comments

  1. Yes, you can use instant rice & chicken tenders successfully in this recipe. Usually, I keep a bag of long grain white rice in my pantry but when I started preparing I only found a small box of instant instead. I was already committed to this recipe and had no time to run to the store. I used the same ratio of ingredients – 2 cans of cream of soups, 2 cups instant rice (mine was Publix’s long grain instant), 2 cups of chicken broth, and Lipton soup mix. I only had chicken tenders though. After cooking 45 minutes the rice was perfect and the sauce was creamy and not mushy. It had the same texture as regular cooked rice. The only problem was after 45 minutes a couple of the tender were shy of 165 degrees but that is because some of the chicken was partially frozen when I put it in the oven so I popped the casserole in for another 15 minutes (totalling 1 hr cooking time). I believe if I had used fresh chicken tenders it would have been done in the 45 minute time. I don’t know how much longer it would have taken if full chicken breast were used.

  2. First of all, I live by your recipes and have never been disappointed! If I use chicken legs (not your husband lol) how should I adjust the time. Thanks in advance

    1. Bone-in Chicken Legs would take longer to cook. I haven’t made this with drumsticks, so I am not sure of the actual time.

  3. This recipe sounds so good! I was wondering if I need to cut the cooking time down when making just half a recipe of this dish with two chicken breasts and one cup of rice and half of the other ingredients listed.

  4. I’m going to try this today and tweeking it a bit. Will be using cream of chicken and cheddar cheese soup and adding some sharp cheddar cheese to it as well as some broccoli. Am going to be precooking the chicken and cutting them up instead. Looks good the way it is as well!!

  5. My Grandmother make this when I was grade school. It was my favorite. I use long grain rice as my husband didn’t like wild rice. Still good, but I miss the nutty flavor of wild rice. Still a favorite, yummy.

  6. The recipe has a very good flavor and tastes very yummy. My only thing is I can’t figure out how to keep the rice on the bottom of the dish from getting too done and burning, even after using cooking spray before. Is there anything I can do to keep that from happening?

  7. It is just me and my husband so I’m wondering about freezing half of this recipe. Should I fully cook and then freeze?

  8. I am in dire need of comfort food – this looked like it will be perfect. I couldn't make myself do a grocery run so my choice had a lot to do also with what I had here. Cream of Celery is all the soup I had, Chicken and Mushroom Bone Broth (16 oz) whew … long grain white rice and the onion soup mix. It is in the oven now, the rice and soups looked kind of thick but the chicken will add moisture maybe?… anyway I'll check it after an hour and a quarter to see …. thanks so much, perfect for a winter Sunday with just me and the dog. I think I'll mix up a margarita to help the time pass.

  9. If I were to cube the chicken and mix it in with the liquid rather than cook the chicken breast whole, how would that change the cook time??

  10. I tried out this recipe tonight! It's almost the exact general recipe my mom used to make casseroles with when I was a kid, and I was really craving a comfort meal. It turned out perfect and so tasty. On this go, I followed the recipe above while adding some chopped onion and mushrooms. And I can't wait to try out other casserole variations using this recipe as a guideline!

  11. Has anyone tied this in the crockpot? We’re a super busy family and sometimes only have 30 mins at home before kids have to be where they need to go. It’d be great to put this on in the morning before I head to work.

    1. I have not made this particular recipe in the slow cooker. I do have a similar recipe on the blog that is made in the slow cooker, so I think it would work just fine!

  12. This looks delicious! Do you add the water as recommened on the cans of soup or just the contents of the cans?

    1. Easy and quick. I’ve made it with cream of mushroom and with cream of celery plus the cream of chicken soupsand its delicious both ways. A great option for a hearty meal when you’re not in the mood to cook an elaborate or time consuming entree.

  13. Making this again – for our local firemen!! Most requested recipe from them!! (Can't blame them – it's yum!!)

    1. What a great idea! I am sure it can be done. But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    1. Absolutely! But unfortunately, without further recipe testing, I cannot give you a cooking time with certainty. As always, please use your best judgment regarding substitutions and modifications.

  14. I don't like to change recipes, but I am trying to find a good chicken rice casserole this sounds perfect. Only thing is I don't want to make a trip to the store and I have everything but the onion soup mix can you substitute something for that?

  15. I grew up eating chicken and rice which was simply…boil the chicken…debone the chicken…use the chicken water to cook the rice in….put the deboned chicken into the cooked rice and serve. It is so yummy!! With that said, this recipe sounds really good too. I will definitely have to try it. I love fast, easy recipes like this. Thanks for sharing.

  16. I used about a 1/2 cup of sour cream and mixed it in with the cream soups. Terrible to say that being an Italian I take after the old quote: "recipe, what recipe, I'm Italian". No 2 casseroles are ever the same

  17. I've made this for years. A friend had it as a main course st their Tea Room. I tweak the flavors every time I make it by adding things I find in my refrigerator. I have added sour cream, mushrooms and/or chopped up dried beef. You just have to make sure you have enough liquid because the rice can dry up quickly. My friend used to take the left overs and add a cream base to it and make chicken and rice soup after she chopped the chicken in smaller pieces.

      1. I’ve made this before, delicious. Just used water this time, I didn’t have chicken broth. However, I added broccoli to it as well. Hope it turns out!

  18. I tried this using one can of cream of mushroom and one can of the golden mushroom soup. It was delish.

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