A comforting, creamy chicken and rice casserole that bakes to perfection without needing to be checked! This simple, hands-off dinner is packed with flavor, making it the perfect go-to meal for busy nights when you need something hearty and delicious with minimal effort.
Why You’ll Love This Recipe
- Hands-off cooking – Once it’s in the oven, there’s no need to check or stir, making it a true set-it-and-forget-it meal.
- Creamy and comforting – The combination of creamy soups and spices creates a rich, flavorful base for the chicken and rice.
- Perfectly cooked rice – The rice absorbs all the savory flavors as it cooks, becoming tender and perfectly seasoned.
- Minimal prep – With only 10 minutes of prep, this casserole is quick to assemble.
- Family favorite – A simple, satisfying dish that will please even picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Long-grain white rice, uncooked
- Cream of chicken soup
- Cream of mushroom soup
- Chicken broth
- Garlic powder
- Onion powder
- Paprika
- Salt and black pepper
- Boneless, skinless chicken breasts
- Butter, melted
- Dried parsley (for garnish)
Directions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir until well mixed.
- Pour the rice mixture into a greased 9×13-inch baking dish and spread evenly.
- Place the chicken breasts on top of the rice mixture, pressing them slightly into the sauce.
- Drizzle the melted butter over the chicken.
- Cover the baking dish tightly with aluminum foil to keep the steam in.
- Bake for 1 hour and 30 minutes without peeking!
- Remove from the oven and let it sit for 5 minutes before uncovering.
- Garnish with dried parsley and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Servings: 4 servings
- Calories: Approximately 430 kcal per serving
Variations
- Vegetarian version – Skip the chicken and use extra vegetables like mushrooms, carrots, and peas for a hearty vegetarian casserole.
- Add cheese – Top with shredded cheddar cheese during the last 10 minutes of baking for a cheesy twist.
- Use different meats – Swap the chicken for turkey breasts, or even beef.
- Add veggies – Stir in frozen peas, carrots, or corn to the rice mixture for added color and nutrition.
- Spicy version – Add a pinch of cayenne pepper or a few diced jalapeños to spice things up.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the microwave for 1-2 minutes or bake in the oven at 350°F for about 10 minutes until heated through.
FAQs
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time. Brown rice typically requires more liquid and a longer cooking time. Increase the broth and bake for about 1 hour 45 minutes.
Do I have to use both cream of chicken and cream of mushroom soup?
No, you can use just one type of cream soup. Cream of celery or even a homemade white sauce would also work well.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.
How do I know when the casserole is done?
The rice should be tender, and the chicken should be fully cooked (an internal temperature of 165°F).
Can I use frozen chicken breasts?
It’s best to use fresh or thawed chicken breasts for this recipe. If using frozen chicken, add extra baking time and ensure the chicken is cooked through.
What can I serve with this casserole?
Pair this casserole with a simple side salad, steamed vegetables, or garlic bread for a complete meal.
Can I cook this in a slow cooker?
Yes, you can. Cook on low for 4-6 hours or until the chicken is cooked through and the rice is tender.
Can I make this dairy-free?
Yes! Simply swap the cream of chicken and mushroom soups for dairy-free versions, and skip the butter or use a dairy-free substitute.
How can I make this casserole more flavorful?
Try adding some additional spices like smoked paprika, thyme, or a pinch of cayenne for an extra flavor boost.
What type of rice should I use?
Long-grain white rice works best for this recipe as it cooks evenly and absorbs the flavors well. Avoid instant rice for the best results.
Conclusion
No Peek Chicken & Rice Casserole is the perfect combination of simplicity and comfort. With minimal prep and hands-off cooking, this dish creates a flavorful, creamy casserole that’s sure to satisfy. Whether you’re looking for an easy weeknight dinner or a make-ahead meal, this casserole is a reliable and delicious option that the whole family will love!
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No Peek Chicken & Rice Casserole
This No Peek Chicken & Rice Casserole is a creamy, comforting one-pan meal with minimal prep and no need to check while it bakes. Packed with tender chicken, savory rice, and flavorful seasonings, this dish is the perfect hands-off solution for busy weeknights and family dinners.
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
Ingredients
- 1 ½ cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 ½ cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 boneless, skinless chicken breasts
- 2 tbsp butter, melted
- 1 tbsp dried parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare rice mixture: In a large bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir until well combined.
- Assemble casserole: Pour the rice mixture into a greased 9×13-inch baking dish and spread evenly.
- Add chicken: Place the chicken breasts on top of the rice mixture, pressing them slightly into the sauce.
- Add butter: Drizzle melted butter over the chicken.
- Cover & bake: Cover the dish tightly with aluminum foil to trap the steam. Bake for 1 hour and 30 minutes without peeking!
- Finish & serve: Remove from the oven and let sit for 5 minutes before uncovering. Garnish with dried parsley and serve warm.
Notes
- Vegetarian option: Skip the chicken and add extra veggies like carrots, peas, and mushrooms.
- Cheesy twist: Add shredded cheese on top in the last 10 minutes of baking for extra flavor.
- Different meats: Swap chicken for turkey breasts.
- Spicy version: Add a pinch of cayenne pepper or diced jalapeños to spice things up.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
