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
