No-Peek Monterey Chicken and Rice – the ultimate comfort food! This creamy, cheesy casserole is a flavor-packed delight made with chicken, rice, and a luscious blend of cream of chicken and mushroom soups. Topped with gooey Monterey Jack cheese and crispy French fried onions, it’s a family favorite that’s perfect for cozy dinners or gatherings. Dig into layers of savory goodness with this super easy dinner recipe!
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No Peek Monterey Chicken and Rice is comfort food at it best bursting flavor. Tender chicken breasts nestled in a bed of long-grain rice, bathed in a velvety blend of cream of chicken and cream of mushroom soups. The magic happens with the infusion of Italian dressing mix and chicken broth, creating a savory and aromatic sauce that permeates every bite. The addition of spinach brings a pop of vibrant color and a hint of freshness to the dish. But the real showstopper is the generous layer of gooey Monterey Jack cheese and crispy French fried onions that crown the casserole. It’s a hearty, comforting meal that’s perfect for family dinners or gatherings, and it’s bound to leave you craving seconds!
How to Make No Peek Chicken & Spinach Rice
This dish is effortless to make with only a few simple ingredients. In a large bowl, whisk together a can of cream of chicken soup, cream of mushroom soup, Italian dressing mix, and chicken broth. Stir in long-grain rice, french fried onions, chopped spinach and shredded Monterey jack cheese. Season with salt and black pepper. Pour rice mixture into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Lay boneless skinless chicken breasts on top of the rice mixture. Cover the casserole dish with aluminum foil. Bake in a preheated oven. Remove the foil. Sprinkle french fried onions and Monterey jack cheese over the top of the chicken. Bake for an additional 5 minutes, until the cheese has melted.
Helpful Tips & Frequently Asked Questions
- 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.
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- I use regular long-grain white rice.
- Make sure to rinse the rice before adding it to the pan. Rinsing the rice removes excess starch and helps the grains remain separate. If you don’t rinse the rice, it may be sticky or gummy.
- I have not made this with brown rice, so I can not say what adjustments need to be made.
- Can substitute fresh spinach.
- I recommend using low sodium or no-salt chicken broth.
- I use a packet of Good Seasonings Italian dressing mix.
- Do not make the dressing. You are only using the dry seasoning packet.
- Can substitute Lipton onion soup mix.
- To cut down on dishes, you can mix the rice mixture directly in the baking pan.
- Store leftovers in an airtight container in the refrigerator.
What to Seve with No Peek Chicken
When it comes to what to serve alongside this cheesy casserole, the possibilities are endless. A crisp green salad with a zesty vinaigrette can provide a refreshing contrast to the creamy and savory flavors of the casserole. Steamed or roasted vegetables, like broccoli or green beans, add a touch of nutrition and color to the plate. For added richness, consider serving warm, buttery dinner rolls or garlic bread on the side, perfect for sopping up the flavorful sauce. No matter what you serve with this chicken and rice, it is sure to become a family favorite!
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No-Peek Monterey Chicken and Rice
Ingredients:
- 6 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
- ½ (10-oz) package frozen spinach, thawed and drained
- 1 (0.7-oz) Good Seasons Italian dressing mix
- 2 cups shredded Monterey Jack cheese, divided
- 1 (2.8-oz) can French fried onions divided
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
- Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and Itaian dressing mix. Stir in uncooked rice, spinach, 1 cup of the cheese, and half of the french fried onions. Pour into the prepared baking dish.
- Place chicken on top of rice mixture.
- Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.
- Remove the foil and sprinkle with remaining cheese and fried onions.
- Bake for an additional 5 minutes.
Notes:
- 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.
- Can substitute fresh spinach.
- I recommend using low sodium or no-salt chicken broth.
- I use a packet of Good Seasonings Italian dressing mix.
- Do not make the dressing. You are only using the dry seasoning packet.
- Can substitute Lipton onion soup mix.
- To cut down on dishes, you can mix the rice mixture directly in the baking pan.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
If using fresh spinach would you recommend sauté it first? And then patting off extra moisture?
My husband has cancer and had all his teeth extracted. He is unable to eat reg. food. Could I cut the chicken in this recipe in one inch pieces and cook it that way? I’m wondering if I would need to adjust the cooking time? Thank you so much. Happy Thanksgiving to you and your family.
You can try that or just cut up the chicken breasts after it is cooked.