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Home » Recipes » Chicken Dinners

No Peek Chicken & Rice Recipe

Published: Aug 16, 2023 · Updated: Apr 25, 2025 by Marye

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 for the recipe to be finished.Total Time 1 hour hour 30 minutes minutes
Jump to Recipe
Overhead view of this casserole with a serving removed.
No peek chicken and rice casserole with text overlay for Pinterest.

First published November 21, 2021. Last updated April 25 2025 for editorial improvements.

Overhead view of this recipe with a title text overlay.
Table of Contents
  • 🎥 Video
  • 📖 Recipe
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 🍽️ Serve with...
  • 📚 Related recipes
  • 💬 Comments

🎥 Video

This no-peek casserole is as easy as it gets—stir it all together right in the pan, cover it up, and let the oven do the work. I use onion soup mix, cream of chicken, and cream of mushroom for big flavor with zero effort. Don’t like mushrooms? Swap in cream of celery, cream of asparagus or double down on the chicken and use cream of chicken—no one’s judging.

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.

📖 Recipe

Overhead view of this casserole with a serving removed.

No Peek Chicken and Rice Casserole

4.80 from 106 votes
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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 minutes
Cook Time: 1 hour hour 15 minutes minutes
Resting time: 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings:6
Calories:517
Author:Marye Audet-White

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.

Notes

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.
Tips:
  • Always check the internal temperature of chicken with an instant read thermometer. Take it from the oven when it hits 160F and then let it sit, covered, for 10 minutes. The final temperature should be 165F.
  • Reduce sodium by using reduced sodium soups.
  • Don't use brown or other types of rice.
  • Minute rice and other instant types get mushy and overcooked.
  • Add ¼ to ½ cup more chicken stock for moister rice. 
You'll find more helpful tips and variations in the body of the post.

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

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

💭 Things to know

Expert Tip: Always check the internal temperature of the chicken with an instant-read thermometer. Take it from the oven when it hits 160F and then let it sit, covered, for 10 minutes. The final temperature should be 165F.

  • 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.
  • For a more distinct onion flavor, you can sprinkle the onion soup mix over the chicken instead of adding it to the rice mixture.
  • Add ¼ to ½ cup more chicken stock for moister rice.
  • Use heavy-duty aluminum foil to cover the casserole dish.
Full casserole dish of chicken and rice.

👩‍🍳 FAQs

Can I Use Frozen Chicken For This Recipe?

Yes, you can, as long as the frozen chicken is on the thin side and thaws quickly. Be sure to check the internal temperature of the chicken which should be 165F when the casserole is done.

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.

A serving of chicken on a white plate.

🍽️ 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.
  • Comfort food deserves and old fashioned dessert like this microwave chocolate pudding.

📚 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.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.80 from 106 votes (66 ratings without comment)

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    Love it? Give it 5 stars!




  1. Sharon says

    February 27, 2025 at 6:49 pm

    5 stars
    Great easy recipe ! The "no rice" member of the household even raved about the rice. I loved the Chicken and the rice. I made the recipe as written except I reduced the portion to 3 servings instead of 6. I used a 9x9 casserole dish. I have enough left over for another meal! Easily adapted for 2 people.

    Reply
  2. Michelle McElroy says

    December 19, 2024 at 7:56 pm

    1 star
    I couldn't be more disappointed in this recipe. I was excited to make it, shopped for my ingredients... started putting it together at 4:30 this afternoon. I used chicken tenders and seasoned them beautifully. Layered them on top of my rice mixture and tightly wrapped with two layers of foil. Baked at 350 for an hour and 15 minutes and then let rest for 10 still covered. When I removed the foil my rice was about halfway cooked. My chicken temp was 170 so I removed it. I added another 1/4 cup of chicken broth and returned the rice to the oven. I pulled it out a half hour later and the rice was still crunchy! It's in the trash now. Such a disappointment. I will never use uncooked rice in a casserole again.

    Reply
    • Marye says

      December 19, 2024 at 8:06 pm

      What type of rice did you use? Some types cook more slowly than others - brown rice, for example. Are you sure you got all of the chicken stock in? with 2 cups of stock and 2 cans of soup there should have been more than enough liquid to cook the rice. I'm not doubting you - just trying to find answers. With this recipe having over 100 5- star ratings I feel like there could have been a mistake made somewhere.

      Reply
  3. Sherry Staples says

    April 28, 2024 at 10:11 am

    I can't wait to try this. Chicken and rice are two of my favorites. If I cut the chicken in smaller pieces would it effect the cooking time?

    Reply
  4. Liz Hornbaker says

    April 27, 2024 at 7:46 am

    I have made a similar casserole for years, but sans the onion soup. Instead I use chopped fresh onion and celery, tbl of tarragon and fresh parsley. Everyone dreads chicken days now since that dish was on the menu frequently.

    Reply
  5. Jack Bonner says

    April 26, 2024 at 11:59 pm

    5 stars
    Five stars for the simplicity of this recipe. I haven't made it yet, but is in my meal plan for next week. I'm sure it will be a hit with Dad and the family. Because they all loved the angel chicken and the lemon pudding cake. Thanks for the easy and budget friendly recipes.
    Hope you are still enjoying your birthday month.
    Jack Bonner

    Reply
  6. Valerie says

    April 26, 2024 at 9:36 pm

    4 stars
    Will the chicken turn out moist? It sounds incredibly tasty with the addition of cheese!!

    Reply
    • Marye says

      April 27, 2024 at 8:47 am

      Yes, the aluminum foil covering it keeps it moist.

      Reply
  7. Penny says

    April 26, 2024 at 1:24 pm

    5 stars
    I haven't made THIS particular recipe, but the one I typically use is almost identical - and I can verify that it is delicious! It also makes a wonderful freezer meal.

    Reply
  8. Theresa says

    April 26, 2024 at 9:49 am

    5 stars
    This is one of those recipes that my husband actually requests (and he says he's not a fan of chicken!) Nothing better than a one-pot, no-peek, fuss-free meal that can feed a big family. But, us old retired folks think the leftovers are always good too.

    Reply
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Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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