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!!
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
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
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
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!