No Peek Chicken Rice Casserole is the ultimate no-fuss comfort food. With simple ingredients and a hands-off baking method, this dish is perfect for busy weeknights or laid-back weekends. It features tender chicken baked over perfectly cooked, flavorful rice—all in one dish—with no stirring or peeking required during baking.
Why You’ll Love This Recipe
This casserole is wonderfully easy to prepare and incredibly satisfying. Everything is assembled in a single baking dish, and then the oven does the rest. The “no peek” method ensures the rice stays moist and the chicken turns out tender and juicy. With creamy soup and savory seasoning, this dish is a hearty, comforting meal your whole family will enjoy.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 1/2 cups uncooked long grain white rice
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1 can (10.5 oz) low-sodium cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 1/2 cups water
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1 packet dry onion soup mix
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4 boneless, skinless chicken breasts (or thighs)
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Salt and pepper, to taste
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Optional: chopped parsley, for garnish
directions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In the baking dish, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and water. Stir until fully blended.
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Season the chicken with salt and pepper, then place the pieces over the rice mixture in the baking dish.
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Sprinkle the dry onion soup mix evenly over the top.
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Cover the dish tightly with aluminum foil. Do not uncover or stir during baking.
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Bake for 1 hour and 30 minutes, or until the chicken is fully cooked and the rice is tender.
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Remove from the oven, let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Servings and timing
This recipe serves approximately 4 people.
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Variations
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Use brown rice: Increase baking time by 15–20 minutes and check for doneness.
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Add vegetables: Mix in frozen peas, carrots, or broccoli before baking.
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Creamy twist: Add 1/2 cup sour cream or shredded cheese to the rice mixture for extra richness.
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Different protein: Substitute chicken with boneless pork chops or turkey cutlets.
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Low-sodium version: Use low-sodium soups and seasoning alternatives to reduce salt content.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave individual portions for 2–3 minutes or warm in the oven at 325°F (165°C) for about 15–20 minutes until heated through. Add a splash of water or broth if the rice seems dry.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs are a great substitute and often stay even more tender.
Can I use instant rice?
No, instant rice will become overcooked and mushy. Stick to uncooked long grain rice.
Do I really have to avoid peeking?
Yes, keeping the foil sealed during baking ensures even cooking and moisture retention.
Can I make this ahead of time?
Yes, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Can I freeze this casserole?
It’s best frozen after baking. Cool completely, portion, and store in airtight containers for up to 2 months.
What can I serve with this dish?
A side salad, steamed vegetables, or dinner rolls complement this hearty casserole well.
Is it okay to use only one type of cream soup?
Yes, you can use two cans of cream of chicken or cream of mushroom if preferred.
How do I know the chicken is fully cooked?
Use a meat thermometer—chicken should reach an internal temperature of 165°F (74°C).
Can I add cheese to the top?
Yes, sprinkle shredded cheese during the last 10 minutes of baking for a cheesy topping.
Can I halve the recipe?
Yes, use a smaller baking dish and reduce ingredients by half. Keep the baking time similar and monitor doneness.
Conclusion
No Peek Chicken Rice Casserole is a simple, satisfying, and reliable recipe that never fails to please. With easy prep, minimal cleanup, and rich, comforting flavors, it’s the perfect solution for busy evenings or when you want to serve something warm and hearty without a lot of effort. Try it once, and it may just become a staple in your meal rotation.
Print
No Peek Chicken Rice Casserole
- Total Time: 1 hour 40 minutes
- Yield: 4–6 servings
Description
This No Peek Chicken Rice Casserole is the ultimate one-dish dinner! Made with tender chicken, creamy soup, and fluffy rice, it’s a classic, no-fuss recipe that practically cooks itself. Just mix, cover, and bake—no peeking required!
Ingredients
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1 1/2 cups uncooked long grain white rice
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1 can (10.5 oz) low-sodium cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup (or cream of celery)
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1 1/2 cups water or low-sodium chicken broth
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1 envelope dry onion soup mix
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4 boneless, skinless chicken breasts or thighs
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Salt and black pepper, to taste
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Optional: chopped parsley or paprika for garnish
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C). -
Assemble the Casserole:
In a 9×13-inch baking dish, combine uncooked rice, cream of chicken soup, cream of mushroom soup, and water or broth. Stir until well mixed. -
Add Chicken:
Season chicken with salt and pepper. Nestle the pieces into the rice mixture in the baking dish. -
Top with Onion Soup Mix:
Evenly sprinkle the dry onion soup mix over the top of the casserole. -
Cover and Bake:
Cover the dish tightly with aluminum foil. Bake for 1 hour and 30 minutes. Do not lift the foil or peek while baking! -
Serve:
Remove from oven, let sit for a few minutes, then uncover and serve warm. Garnish with parsley or a dash of paprika if desired.
Notes
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Use long grain white rice only—instant or brown rice won’t cook the same.
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Add frozen vegetables like peas or mixed veggies before baking for extra nutrition.
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Chicken thighs stay extra juicy and flavorful in this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course / Casserole
- Method: Baking
- Cuisine: American
