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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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?