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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🗝️ Key takeaways
- Low-maintenance casseroles are perfect for back-to-school and busy weeknights.
- Old-fashioned comfort food is perfect for fall and winter.
- Mix and bake all in one casserole dish for easy cleanup.
It's as easy as the ever-popular angel chicken!
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
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Combine cream of mushroom soup, cream of chicken soup, dry soup mix, and sage.
- Whisk until smooth.
- Stir the rice into the cream soup mixture. Pour into the baking dish.
- Lay chicken breasts over top, cover, and bake (no peeking!).
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 How to store leftovers
The 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!
Leftovers can be covered and reheated in a preheated oven at 350℉ until heated through.
📖 Variations
- You can substitute center cut pork chops for the chicken.
- Chicken thighs can be substituted for breast.
- Use cream of celery soup or any cream soup you prefer.
- Try small pasta like orzo.
- Reduce sodium by using reduced-sodium soups.
- 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.
💭 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.
👩🍳 FAQs
After assembling the rice and chicken with onion soup mix 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 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.
White rice is usually the best for this casserole dish as it becomes really fluffy.
📚 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.
- Comfort food deserves and old fashioned dessert like this microwave chocolate pudding.
🥄 Restless Chipotle recommends
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You'll need the following items to make this recipe successfully.
- Chicken stock
- Onion soup mix
- Rubbed sage
- White rice
- Boneless skinless chicken breast, or thighs
- 13X9-inch pan
- Insta-read thermometer
- 4 quart mixing bowl
📞 The last word
Super easy dinner recipe! Mix everything in the casserole dish, cover, and bake - don't we all need more recipes like this in our lives?
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
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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
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
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.
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We'll never share your email or send you spam. Pinkie swear.First published November 21, 2021. Last updated August 16, 2023 for editorial improvements.
Lee
How would I cut the recipe in half ?
Marye
Use the slider on the servings in the recipe card to move it down to 4 servings.
Rachel
If all I have is parboiled rice, could I use that and just cut the cooking time down to maybe 45 minutes?
Marye
I think that would be fine.
James Brooks
Can you used brown or wild rice
Marye
Brown rice doesnt cook well enough this way. Im not sure about wild rice.
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.