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
Scale
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.
