Easy No Peek Chicken and Rice with Onion Soup Mix

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!!

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

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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

No Peek Chicken and Rice Casserole

4.80 from 106 votes

Print Pin Recipe

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

Cook Time: 1 15

Resting time: 10

Total Time: 1 30

Servings:

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.

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.

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.

🍽️ 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.

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.