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!
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❤️ 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
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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.
- Add the soups, chicken stock, onion soup mix, and sage to a bowl.
- Blend until smooth.
- Mix in the uncooked rice and spread in the prepared pan.
- Add the seasoned chicken and cover the pan to bake (no peeking!).
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 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!
📖 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
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!
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.
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.
📚 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.
🍽️ 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
No Peek Chicken and Rice Casserole
Print Pin Recipe SaveEquipment Needed
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.
Michael Van Spankeren
What temperature do you cook at? It’s not listed anywhere
Marye
sorry about that. I've fixed it in the recipe card but it's 350F.