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Home » Recipes » Chicken Dinners

No Peek Chicken Recipe

Published: Nov 21, 2021 Last Updated: May 4, 2022 by Marye 1257 words. | About 7 minutes to read this article.

One pan no peek chicken and rice recipe is hearty comfort food for busy weeknights! SO easy to make with just a few ingredients - and you can even assemble it ahead of time!!
Total time 1 hour 30 minutes
Jump to Recipe

This super easy casserole is a family favorite - and it's all made in one pan! Grab some onion soup mix and let's get started!

Overhead view of this recipe with a title text overlay.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Equipment
  • 🥫 Storage
  • 📖 Variations
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • This chicken casserole recipe only calls for 6 main ingredients with optional seasoning. It truly is an easy dinner recipe while providing a complete meal for the family.
  • If you have any picky eaters in the family, rest assured that the tender chicken and creamy rice in this family favorite dish will win them over in no time!
  • The great thing about this recipe is that you can assemble your casserole dish a day in advance and store it, covered, in the refrigerator prior to baking.

It's so easy! Just stir up the rice mixture and lay boneless chicken breasts across the top! Cover with aluminum foil and bake to drool-worthy perfection!

🧾 Ingredients

Labeled ingredients for this recipe.

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  • Cream of chicken soup
  • Cream of mushroom soup
  • Chicken stock
  • Onion soup mix
  • Rubbed sage
  • White rice
  • Salt and pepper
  • Boneless skinless chicken breast, or thighs

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images of the basic instructions.
  1. Add the soups, chicken stock, onion soup mix, and sage to a bowl.
  2. Blend until smooth.
  3. Mix in the uncooked rice and spread in the prepared pan.
  4. Add the seasoned chicken and cover the pan to bake (no peeking!).

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • 13X9-inch pan
  • Insta-read thermometer
  • 4 quart mixing bowl

🥫 Storage

This casserole dish can be covered with plastic wrap or stored in an airtight container in the refrigerator for 3-4 days.

You can also freeze for up to 3 months. Simply thaw overnight in the fridge prior to reheating... and voila! Easy chicken dinner!

Full casserole dish of chicken and rice.

📖 Variations

  • Use chicken tenders instead of boneless skinless chicken breasts.
  • Boneless chicken thighs can be used, too. They tend to be juicier and more flavorful.
  • You can use bone in or boneless pork chops instead of chicken, too.
  • Cream of celery soup can be used in place of the can of cream of chicken soup or cream of mushroom soup if you want. 
  • For a cheesy casserole dish, consider sprinkling shredded cheddar cheese over the top of the chicken and top of the rice mixture about 5 minutes prior to the end of the cooking time, keeping the aluminum foil off so that the cheese melts well. 

💭 Tips

Expert Tip: Always check the internal temperature of no peek chicken with an instant read thermometer. Take it from the oven when it hits 160F and then let it sit, covered, for 10 minutes. That way there's no doubt about whether your chicken is cooked through - the last thing you want is raw chicken!

  • Leftovers can be covered and reheated in a preheated oven at 350℉ until heated through.
  • Reduce sodium by using reduced sodium soups.
  • Don't use brown or other types of rice. Brown rice sometimes does not get all the way cooked and Minute rice and other instant types get mushy and overcooked.
  • If you are going to freeze this chicken casserole it's best to assemble it and freeze it before baking. Thaw overnight in the fridge and bake as instructed in the recipe.
  • For more distinct onion flavor you can sprinkle the onion soup mix over the chicken instead of adding to the rice mixture.
  • Add ¼ to ½ cup more chicken stock for moister rice.

👩‍🍳 FAQs

Why Is This Chicken Casserole Called No-Peek Chicken?

After assembling the rice and chicken in the casserole dish, it's then covered with aluminum foil for the entire cooking time with no peeking allowed so that it bakes in all the flavorful juices!

Can I Use Frozen Chicken For This Recipe?

Yes, you can, as long as the frozen chicken you bought thaws quickly. If in doubt, check the internal temperature of the chicken which should be 165F.

What Are The Best Types Of Rice For This Chicken Dish?

White rice is usually the best for this casserole dish as it becomes really fluffy. You can also use wild rice, brown rice, or even Uncle Bob's long grain rice but these may require a slightly longer cooking time.

A serving of chicken on a white plate.

📚 Related recipes

A one pan meal like this no-peek chicken and rice with onion soup mix is a super convenient way to make a meal that the whole family will love.

If that piques your interest then you may also want to try:

  • Southern Smothered Chicken is a fall apart tender chicken simmered in gravy.
  • Easy Deviled Chicken Recipe is a vintage 1950s recipe that the whole family will love.
  • Frito Chicken Casserole is quick and easy - perfect for picky kids.
  • King Ranch Chicken Casserole is creamy and cheesy - perfect comfort food.
  • Poppy Seed Chicken Casserole with Ritz Crackers is a southern classic. Give it a try!
  • If you love buffalo wings you'll go nuts over this easy, 30 minute buffalo chicken bake.
  • Chicken Enchiladas in Homemade Cream Sauce
  • Cheesy Mexican Lasagna Recipe
  • Pulled Pork Casserole
  • Cheesy Ham & Noodles Casserole

🍽️ Serve with...

This no-peek chicken casserole pairs well with almost any side dish!

  • Quick Dinner Rolls are great to soak up any leftover sauce
  • Green Bean Salad with Potatoes is full of texture and flavor.
  • Quick and easy Maple Roasted Carrots are deliciously sweet and spicy.

📞 The last word

I love this creamy chicken recipe because it's so easy but it took me a couple of times to get the rice exactly the way I like it. Don't be afraid to add a little more or a little less chicken stock depending on how you like your rice.

Next time try my slow cooker chicken and rice or this super simple chicken and stuffing bake.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Overhead view of this casserole with a serving removed.
4.74 from 23 votes

No Peek Chicken and Rice Casserole

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One pan no peek chicken and rice recipe is hearty comfort food for busy weeknights! SO easy to make with just a few ingredients - and you can even assemble it ahead of time!!
Course Main Dish
Cuisine American - Vintage
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Resting time: 10 minutes
Total Time: 1 hour 30 minutes
Servings:6
Calories:517
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • 13x9-inch pan
  • insta-read thermometer
  • 4 quart mixing bowl

Ingredients

  • 10.75 ounces cream of chicken soup
  • 10.75 ounces cream of mushroom soup
  • 2 cups chicken stock
  • 1 ounce onion soup mix
  • 1 teaspoon rubbed sage, optional
  • 2 cups white rice, uncooked
  • salt and pepper, to taste
  • 2 pounds boneless skinless chicken breast, or thighs

Instructions

  • Preheat oven to 350°F.
  • Spray a 13x9-inch casserole dish with no-stick cooking spray. Set aside.
  • Add the soups, chicken stock, onion soup mix, and sage to a bowl.
  • Mix until smooth.
  • Stir in the uncooked rice and spread in the prepared pan.
  • Season the chicken with salt and pepper then lay across the top of the rice mixture.
  • Cover tightly with aluminum foil and bake (no peeking!) for 1 hour and 15 minutes or until the rice is tender and the chicken is cooked through. (160°F on an instant read thermometer).
  • Remove from the oven and let stand about 5 to 10 minutes before taking off the aluminum foil and serving. The chicken will continue to cook to 165°F during this time.

Nutrition Facts

Calories: 517kcal | Carbohydrates: 61g | Protein: 42g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1389mg | Potassium: 837mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Michael Van Spankeren

      May 04, 2022 at 5:44 pm

      What temperature do you cook at? It’s not listed anywhere

      Reply
      • Marye

        May 04, 2022 at 8:15 pm

        sorry about that. I've fixed it in the recipe card but it's 350F.

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