Description
This No Peek Chicken Rice Casserole is the ultimate one-pan comfort food! Made with tender chicken, creamy soup, and fluffy rice, it’s an easy dump-and-bake dinner that’s perfect for busy weeknights or family gatherings.
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 another can of cream of chicken)
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1 3/4 cups water or chicken broth
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1 packet onion soup mix
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1 1/2 to 2 lbs boneless, skinless chicken breasts or thighs
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Salt and pepper to taste
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Optional: chopped parsley for garnish
Instructions
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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, mix together uncooked rice, cream of chicken soup, cream of mushroom soup, and water or broth until well combined.
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Lay chicken breasts or thighs on top of the rice mixture. Season with salt and pepper.
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Sprinkle the onion soup mix evenly over the top.
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Cover tightly with aluminum foil—this is key, no peeking while it bakes!
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Bake for 1 hour and 15 minutes, or until rice is tender and chicken is fully cooked.
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Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
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Don’t lift the foil while baking—this helps trap steam and cooks the rice perfectly.
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You can swap in brown rice, but you’ll need to increase the cooking time and liquid.
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Add frozen peas or mushrooms before baking for a veggie boost.
- Prep Time: 10 minutes
- Category: Dinner, Casserole
- Method: Baking
