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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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.