No Peek Chicken Casserole is an easy mix and bake dinner recipe. Enjoy some flavorful rice topped with perfectly seasoned chicken that is a whole meal in one!
A FAMILY FAVORITE CASSEROLE
This delicious No Peek Chicken Casserole is a comforting one-dish meal that’s ready in just over an hour. It’s perfect for busy weeknights or when you’re looking for something tasty to put on the table without having to do too much prep work. The mix of juicy, seasoned chicken, and creamy rice makes it an irresistible dinner dish that your family will love! This casserole is so simple and easy to make and is a whole meal in one dish!
FREQUENTLY ASKED QUESTIONS:
I am sure you could. This is how I have always made it and I will sometimes serve it with some steamed veggies on the side, not in the casserole itself. So if you add vegetables, you’ll have to use your best guess on how to do that since I haven’t tested it with vegetables in the casserole itself.
This comforting and delicious casserole is called No Peek Chicken Casserole because the ingredients are layered and added together and then covered with aluminum foil as it bakes, no peeking! You want to give time for the steam under the foil to do its job. However, it is okay to lift off the top so you can check the temperature of the chicken.
Nope! I know for a lot of recipes you need to rinse the rice to remove the starch. That is not the case here. This is an easy recipe and you just have to mix the rice in dry.
Options are endless here but a few other favorites of mine to use are cajun seasoning, lemon pepper seasoning, seasoned salt, Beau Monde seasoning or even ranch seasoning.
Sure thing. If you’re watching your sodium intake, you can easily swap out the ingredients for low sodium or no sodium ingredients.
Sure, boneless skinless thighs would work well too. You could even try pork chops with this recipe! Just always be careful with pork chops as they are a very lean meat and can dry out quickly if you aren’t careful.
Certainly. You can swap them out for more of the other or a different cream of something soup altogether. Just make sure it’s the same quantity and you should be good.
Yes, mix it all up and cover with foil then put in the refrigerator (no more than 24 hours before). It will take longer to bake since you are cooking it from a cold state. It is done when the chicken reaches a temperature of 165F degrees,
Keep leftovers covered in an airtight container and in the refrigerator for up to 3 days. You can freeze leftovers for up to three months if you transfer them to a freezer safe container or freezer safe bag once they have cooled off to room temperature.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken stock – As I mention above in the FAQ (frequently asked questions), if you are watching your sodium, then go with a low or no sodium option, you could also use vegetable stock.
- cream of chicken soup with herbs – I like the kind with herbs because it gives it a bit more flavor but regular cream of chicken works fine. Also, you can make your own cream of chicken soup too if you don’t like to use the canned stuff.
- cream of mushroom soup – I really, really do not like mushrooms. I can’t stand them to be honest (sorry mushroom lovers!) but you don’t taste or feel the texture of mushrooms in this at all. It really adds great flavor but feel free to switch out with another cream soup if you prefer.
- uncooked long grain white rice – this is regular rice, not Minute Rice (instant rice). I haven’t tested this recipe with minute rice.
- onion soup mix – you can also make your own onion soup mix
- boneless, skinless chicken breasts – you can use chicken thighs as well. They might need a bit longer to cook so make sure you are checking the temperature of the thighs to know when they are done. If you’ve never invested in a meat thermometer, they are so worth it. Especially if you are worried about your meat being done, this is the absolute best way to know for sure without cutting open the chicken. This meat thermometer is the one I use (paid affiliate link).
- poultry seasoning – you can use any seasoning your enjoy if you don’t like poultry seasoning but you really need some kind of seasoning. See my FAQ’s above for other ideas.
- unsalted butter – there is plenty of salt in the cream of chicken soups, broth and seasonings so I’m going with unsalted butter here but you use what you prefer. Make sure it is real butter and not spreadable margarine.
HOW TO MAKE NO PEEK CHICKEN CASSEROLE
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large bowl, whisk together the stock, cream of chicken soup, cream of mushroom soup, white rice, and onion soup mix. Pour the mixture into the prepared baking dish. Add the chicken breasts on top.
Season the chicken with the poultry seasoning, salt, and pepper. Drizzle the melted butter all over the top. Cover with foil and bake for 1 hour to 1 hour and 15 minutes, until the chicken is cooked through to 165°F and the rice is tender.
Allow to cool for 10 minutes before serving, and garnish with parsley if using.
CRAVING MORE RECIPES?
No Peek Chicken Casserole
- 2 cups chicken stock
- 10.75 ounce can cream of chicken soup with herbs
- 10.75 ounce can cream of mushroom soup
- 2 cups uncooked long grain white rice
- 1 packet onion soup mix
- 4 boneless, skinless chicken breasts
- 1 teaspoon poultry seasoning
- salt and pepper, to taste
- 4 Tablespoons unsalted butter, melted
- chopped parsley, for garnish (optional)
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the stock, cream of chicken soup, cream of mushroom soup, white rice, and onion soup mix.
- Pour the mixture into the prepared baking dish.
- Add the chicken breasts on top.
- Season the chicken with the poultry seasoning, salt, and pepper. Note: you can season both sides of the chicken before putting it in the casserole dish.
- Drizzle the melted butter all over the top.
- Cover with foil and bake for about 1 hour to 1 hour and 15 minutes, until the chicken is cooked through to 165°F and the rice is tender.
- Please note: as with all recipes, oven times can vary. All ovens have hot spots and some cook faster (or slower than others). Please check the temperature of the chicken to know when yours is done.
- Allow to cool for 10 minutes before serving, and garnish with parsley, if using.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Most of the other recipes I have seen for this didn’t really season the chicken. I think this is really needed and is so bland without any kind of seasoning so even if you don’t use poultry seasoning, make sure you use something.
- The parsley is just for color. I tend to add it to recipes like this that don’t have much color. You know that old saying – you eat with your eyes first. But it is not necessary for taste.
- Reheat covered in the oven or in the microwave.
- Try not to overcook it, the chicken may become dry and the rice mushy.
- You can sub the cream of soups with any you prefer.
- Keeps in the fridge for up to 3 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.