If you’re searching for a comforting, fuss-free dinner that will make your taste buds sing, look no further than this No-Peek Chicken Casserole with Creamy Rice and Vegetables Recipe. It’s a delightful one-dish meal that comes together with simple ingredients, yet delivers a rich, creamy texture and a burst of wholesome veggies, all baked to perfection beneath a tender layer of juicy chicken. This casserole is like a warm hug on a plate, perfect for busy weeknights or whenever you crave something cozy and satisfying without standing over the stove.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, whether it’s adding creaminess, flavor, or a pop of color. These straightforward staples come together beautifully to create a dish that feels both homey and special.
- Cooking spray: Ensures the casserole doesn’t stick and makes cleanup a breeze.
- Cream of chicken soup (10.5 ounces): Adds a luscious creamy base and savory depth.
- Cream of celery soup (10.5 ounces): Brings a subtle earthy flavor and extra creaminess to the mix.
- Water (1 1/2 cups): Hydrates the rice and balances the soup’s richness.
- Quick-cooking rice (2 cups): Cooks perfectly in the casserole, absorbing all those delicious flavors while staying tender.
- Frozen peas and carrots mix (1 cup): Adds vibrant color and a sweet, fresh vegetable bite.
- Onion soup mix (2-ounce package), divided: Sprinkled generously for a punch of savory seasoning layered throughout the dish.
- Boneless, skinless chicken breasts (4 pieces, 7 ounces each): The star protein that stays moist and tender thanks to the no-peek cooking method.
- Kosher salt (1/2 teaspoon): Enhances all the inherent flavors perfectly.
- Freshly ground black pepper (1/2 teaspoon): Adds just the right amount of warmth and spice.
- Chopped fresh chives (2 teaspoons, optional): A fresh green garnish that brightens both the flavors and presentation.
How to Make No-Peek Chicken Casserole with Creamy Rice and Vegetables Recipe
Step 1: Preheat and Prepare the Baking Dish
Begin by setting your oven to 350°F (175°C) and positioning a rack in the middle. Spray a 9×13-inch baking dish with cooking spray to ensure your casserole won’t stick, setting a perfect foundation for the layers to come.
Step 2: Whisk Together the Creamy Base
In your prepared dish, whisk the cream of chicken soup, cream of celery soup, and water until the sauce is smooth and inviting. This silky base is the heart of your casserole, promising a rich and comforting experience.
Step 3: Add Rice, Vegetables, and Seasoning
Stir in the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix—around 4 tablespoons. This combination not only infuses the casserole with bold, savory notes but also ensures the rice will soak up every ounce of flavor to achieve that creamy consistency we all love.
Step 4: Season and Nestle the Chicken
Pat the chicken breasts dry, then season evenly with kosher salt and freshly ground black pepper. Gently nestle each breast right into the rice mixture, letting the chicken become one with the creamy base and veggies.
Step 5: Top with Remaining Seasoning and Cover
Sprinkle the rest of the onion soup mix over the chicken breasts, creating a flavorful crust during baking. Seal everything tightly with aluminum foil to lock in moisture—this no-peek step is crucial for tender, juicy chicken and perfectly cooked rice.
Step 6: Optional Make-Ahead Step
If your schedule demands it, you can assemble the casserole up to 12 hours in advance. Simply cover it and refrigerate until ready to bake. Remember to bring it to room temperature before popping it into the oven for even cooking.
Step 7: Bake Until Perfect
Bake the covered casserole for 50 to 60 minutes. You’re aiming for an internal chicken temperature of 160°F, which will rise to a safe 165°F while resting. By then, the rice will be tender and the flavors utterly melded.
Step 8: Rest, Fluff, and Garnish
Once out of the oven, remove the foil and let the casserole rest uncovered for 5 minutes. This brief pause lets everything set beautifully. Gently fluff the rice with a fork, and if you like, sprinkle fresh chives on top to add a pop of color and fresh flavor before serving.
How to Serve No-Peek Chicken Casserole with Creamy Rice and Vegetables Recipe
Garnishes
Fresh chopped herbs like chives or parsley add a fresh, inviting touch right before serving. A light sprinkle of grated Parmesan can also elevate the creaminess and add a subtle savory twist.
Side Dishes
This casserole shines with simple sides. A crisp green salad with a tangy vinaigrette balances the creamy texture, while roasted vegetables can add a smoky, caramelized contrast. Crusty bread or garlic bread is perfect for mopping up any leftover sauce.
Creative Ways to Present
For a more elegant dinner, serve portions in shallow bowls with a lemon wedge on the side for a bright finish. Layer the rice and chicken in a trifle dish for family style serving, or sprinkle toasted almonds or crispy shallots on top for some delightful crunch.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, don’t forget that the No-Peek Chicken Casserole with Creamy Rice and Vegetables Recipe keeps beautifully in the fridge. Store any leftovers in an airtight container for up to 3 days to maintain that creamy texture and fresh flavors.
Freezing
If you want to freeze leftovers, portion them into freezer-safe containers. To keep the best taste and texture, enjoy within 1 to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Warm up your leftovers in the oven at 350°F (175°C) covered with foil, or microwave covered until heated through. A splash of water or broth added before reheating helps restore the creamy consistency.
FAQs
Can I use brown rice instead of quick-cooking rice?
Brown rice requires a longer cooking time and more liquid, so it’s not ideal for this recipe as-is. However, you can partially cook brown rice before assembling or adjust the water and baking time accordingly.
Is it possible to make this casserole dairy-free?
The base uses creamy soups, which usually contain dairy. To make it dairy-free, look for suitable dairy-free creamy soup alternatives or make your own sauce using plant-based milk and thickening agents.
Can I use other vegetables besides peas and carrots?
Absolutely! Feel free to mix in any quick-cooking vegetables like corn, green beans, or diced bell peppers to personalize the casserole to your liking.
How do I know when the chicken is fully cooked?
The best way is to use an instant-read thermometer to check that the thickest part reaches 160°F before resting. The temperature will rise to a safe 165°F as it rests.
Can I double this recipe for a larger crowd?
Yes, you can double the ingredients and use a larger baking dish. Just ensure your oven temperature remains the same, but baking time might increase slightly—check doneness with a thermometer.
Final Thoughts
This No-Peek Chicken Casserole with Creamy Rice and Vegetables Recipe is truly one of those magical meals that feels like it took hours, yet comes together with ease. It’s creamy, flavorful, and wonderfully versatile—perfect for feeding your family or impressing guests with something hearty and homemade. Give this recipe a try and watch it become a beloved classic in your kitchen!
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No-Peek Chicken Casserole with Creamy Rice and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 60-70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This No-Peek Chicken Casserole with Creamy Rice and Vegetables is a comforting and easy one-dish meal perfect for busy weeknights. Tender chicken breasts bake atop a creamy mixture of quick-cooking rice, cream of chicken soup, and vegetables, all seasoned with onion soup mix for a savory flavor boost. The casserole is baked covered to lock in moisture, resulting in juicy chicken and perfectly cooked rice. You can also prepare it ahead of time and bake it fresh for a convenient dinner option.
Ingredients
Base and Sauce
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 1 1/2 cups water
- 2 cups quick-cooking rice (such as Minute Rice)
- 1 cup frozen peas and carrots mix
- 1 (2-ounce) package onion soup mix, divided
Chicken
- 4 (7-ounce) boneless, skinless chicken breasts, patted dry
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives, optional
- Cooking spray
Other
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and position the rack in the middle of the oven. Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Make the sauce and base mixture: In the prepared baking dish, whisk together the cream of chicken soup, cream of celery soup, and water until smooth and combined. Stir in the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix (about 4 tablespoons), mixing well to combine all ingredients evenly.
- Prepare the chicken: Season each chicken breast evenly with kosher salt and freshly ground black pepper. Gently nestle the chicken breasts into the rice mixture in the baking dish, ensuring they are partially submerged but still visible.
- Add remaining seasoning and cover: Sprinkle the remaining half of the onion soup mix evenly over the top of the chicken breasts. Cover the baking dish tightly with aluminum foil to trap the moisture for juicy chicken and tender rice.
- Optional make-ahead step: You can assemble the entire casserole up to 12 hours before baking. If doing so, refrigerate it covered and allow it to come to room temperature while preheating the oven prior to baking.
- Bake the casserole: Place the covered dish in the oven and bake for 50 to 60 minutes. Check doneness by inserting an instant-read thermometer into the thickest part of the chicken; it should register 160°F. The internal temperature will continue to rise to 165°F during resting. The rice should be tender and fully cooked.
- Rest and serve: Remove the casserole from the oven and let it rest uncovered for 5 minutes. Carefully fluff the rice with a fork to separate the grains. Sprinkle chopped fresh chives on top if desired and serve warm.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently before serving.
Notes
- Using quick-cooking rice significantly reduces the total baking time.
- Make sure to tightly cover the casserole with foil to keep the chicken moist and the rice from drying out.
- You can substitute vegetables to your preference, such as broccoli or mixed veggies.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- For added flavor, garnish with fresh chives or parsley before serving.
- This casserole can be prepared ahead and refrigerated for convenient meal planning.
