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 Cream of Chicken Soup
- 1 (10.5-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.
Notes:
Steph
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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!!
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.)
I have been making this for years
Everyone loves it
Would this work in a crockpot?
I haven’t tried that, so I can not say for sure. Probably- but I don’t know
I made this tonight and it is by far the best chicken recipe I have found. I did change a few things. I seasoned my chicken breasts with Italian seasoning, garlic pepper and seasoned salt. I also used onion mushroom soup mix and cream of chicken with herbs (my family lives on loads of flavor haha) but I will definitely be making this again. Thank you so much for sharing this recipe!!!!
We really enjoyed this but I had to make a few modifications due to what I had on hand. I used two pounds of boneless chicken thighs and 2 cans of cream of mushroom soup since there seems to be a chicken soup shortage these days. I didn’t have any onion soup mix so just mixed in some minced onion and garlic powder and then after it was done I topped with shredded Mexican cheese (leftover from taco night) and put back in the oven for 5 minutes. The family loved it! Hopefully I will have the exact ingredients on hand next time but I must say, it’s really tasty with chicken thighs!
Nice recipe, will definitely make this again. I used arborio rice. The rice they use for risotto. It came out soooo creamy and delicious. My husband loved it. He said, “next time double the rice.”
The chicken broth: Do you prepare as directed on the can, adding water? Or just two two cups of chicken brioth straight out of the can?
It’s just two cups of chicken broth
How long do you cook if you half the recipe? Same amount of time or shorter?
I used chopped onions, instead of the onion soup mix. The onion soup mix tastes too “beefy” for us and cancels out the other flavors. Other than that it is a UNCOMPLICATED, yummy, classic recipe. I have seen it other places on the internet but with a lot of weird or complicated stuff or steps thrown in. No need for that!
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.
thank you for posting this! I am using tenders tonight and still have to grab a few things from the store so I will get the publix long grain instant as well. How was the texture of the rice after the extra 15 mins??
Could you post the nutrition facts for this recipe?
Here is a good website to estimate nutritional information: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
What can be substituted for the onion soup mix? Or can it be left out? Thank you
Any changes and substitutions would be up to you.
Loved this recipe! After making it for supper last night, I decided to layer the rice mixture, then chicken, then rice mixture. My chicken seemed a little dry. Maybe even increase the broth measurement a little.
Thanks for a great addition to my recipe box!
Can you make ahead of time and put in fridge until ready to cook?
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
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.
Can this be assembled in advance and refrigerated or would the rice absorb too much liquid?
I’m making this recipe tonight…can I use frozen chicken breast?
Could you put cream cheese in as well?
You can try it!
Hi, delicious recipe! Could I substitute the rice for quinoa? Thanks!
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.
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!!
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.
What can I substitute for onion soup mix ?
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?
What about adding lemon juice?
go for it!
Amazing and so easy! This is going into our weekly rotation! ❤️
It is just me and my husband so I’m wondering about freezing half of this recipe. Should I fully cook and then freeze?
That is what I would do. You can also just make half the recipe in a 9-inch baking dish.
Cooked rice doesn’t freeze well
I find my cooked rice comes out just fine after being frozen and covered steamed in the microwave to reheat.
Cooked rice and/or noodles freeze well. Just be sure to take out of the freezer and put in your refrigerator to thaw, and then reheat. Works like a charm. Hope this helps.
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.
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??
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!
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.
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!
Wondering the same thing because i might be making it for someone who doesnt like onion. ��
This looks delicious! Do you add the water as recommened on the cans of soup or just the contents of the cans?
Just use the cans, no water
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.
Making this again – for our local firemen!! Most requested recipe from them!! (Can't blame them – it's yum!!)
Is there a way to do this in a slow cooker while I am at work?
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.
Can you use chicken tenders instead of chicken breasts?
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.
Could you use chicken tenders instead of chicken breasts?
I use minute rice and just one can of water. I like to use cream of chicken and cream of celery.
how much minute rice did you use? Husband is not a fan of wild rice.
This is a great recipe, my family loved it so it will be making a regular appearance from now on! I made a couple of substitutions: because of a dairy intolerance, I used 2 cans of Campbell’s golden mushroom soup in place of the cream soups and an onion dip dry mix packet that doesn’t contain any dairy, and I used 6 boneless, skinless chicken thighs instead of breasts. The rice was well cooked and the chicken was tender and juicy. I left the foil on the pan for about 20 minutes after taking it out of the oven to keep it hot until we were ready for dinner, don’t know if that made any difference.
I make it with minute rice and use 1 1/4 cup of minute rice.
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?
I'm cooking it right now. I hope it turns out yummy. I think I may need to add more broth or water.
Ridiculous question: Do you cook the chicken breasts first or do you put them in raw?
Put the chicken in raw. It sill bake with the rice. Enjoy!
Can you use cooked rice instead of instant or uncooked ?
Did you add capers? What is on top?
No capers. That is the mushroom soup
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.
Can you use instant rice?
I haven’t tested this with instant rice. If you try it, let us know how it turns out.
I always use instant rice, just decrease your cooking time to one hour.
In the picture, there appears to be parsley. Did you add this to the dish?
I just sprinkled some dried parsley on the dish before I took pictures.
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
This is a family favorite! I use 1can Cream of Chicken & 1 can Cream of Celery!
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.
Much sour cream did you add and when did you Add it?
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!
I tried this using one can of cream of mushroom and one can of the golden mushroom soup. It was delish.
You can BUT it will take longer to bake and you might have to tweak the liquid.
This could be a silly question but can you use brown rice?