Description
No Peek Chicken & Rice Casserole is a comforting, easy-to-make one-dish meal featuring tender chicken breasts baked atop a creamy mixture of rice and savory soups. This casserole requires minimal prep and baking time, yielding a deliciously creamy and flavorful dinner perfect for busy weeknights or meal prep.
Ingredients
Scale
Chicken & Rice Casserole Ingredients
- 4 boneless skinless chicken breasts
- 2 cups long-grain white rice, uncooked
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (14.5 ounces) chicken broth
- 1 cup water
- 1 packet dry onion soup mix
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter, cut into small pieces
- Optional fresh parsley for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
- Make the creamy rice mixture: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, water, garlic powder, and black pepper until smooth. Stir in the uncooked rice thoroughly.
- Layer the casserole: Pour the soup and rice mixture evenly into the prepared baking dish. Place the chicken breasts on top of the rice mixture carefully.
- Add toppings and cover: Sprinkle the dry onion soup mix evenly over the chicken and rice. Dot the casserole with small pieces of butter, then sprinkle paprika on top for color and mild flavor. Cover the dish tightly with aluminum foil to lock in moisture.
- Bake without peeking: Bake the casserole for 1 hour and 30 minutes without opening the foil. This ensures the rice cooks perfectly and the chicken remains juicy.
- Rest and garnish: Remove the foil and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired for a touch of freshness.
Notes
- For a creamier texture, substitute some of the water with sour cream.
- Chicken thighs can replace breasts for a juicier outcome.
- This casserole is ideal for making ahead; assemble earlier, refrigerate, then bake when ready.
- To make gluten-free, use GF-certified soup products and dry onion soup mix.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
