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 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
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:

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 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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Comments

  1. 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!!

    1. 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

  2. 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.)

  3. 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!!!!

  4. 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!

  5. 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.”

  6. 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?

  7. 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!

  8. 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.

    1. 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??

      1. 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!

  9. 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.

  10. 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.

  11. 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!!

  12. 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.

  13. 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?

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

      1. I find my cooked rice comes out just fine after being frozen and covered steamed in the microwave to reheat.

      2. 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.

  15. 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.

  16. 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??

  17. 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!

  18. 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!

  19. 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.

  20. 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.

      1. 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.

  21. 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?

  22. 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.

  23. 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

  24. 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!

  25. 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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