No Peek Chicken and Rice Casserole
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!!
Servings 6
Calories 517kcal
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.
Video
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
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
