Me, my kids, and my husband all love a good chicken and rice casserole. And what makes this no peek chicken recipe extra special is how irresistibly juicy the chicken is! That can be credited to the no-peek method: just cover the chicken casserole with foil, set it in the oven, and then no peeking allowed until it’s all done!
What’s in No Peek Chicken and Rice Casserole?
With just a handful of basic pantry ingredients, this creamy chicken casserole comes together so easily!
Chicken Breasts: Boneless, skinless chicken breasts work best for this casserole recipe. If you use boneless thighs, the cooking time will increase. If you use chicken tenders, you can decrease the cooking time slightly. Rice: Be sure to use a long-grain rice; short-grain will overcook and become mushy. Any long-grain white, brown, or wild rice works! Cream of Soup: Use both cream of chicken and cream of celery soups to create a creamy casserole texture. Or use any combination of “cream of” soups you have on hand, including cream of mushroom or cream of broccoli. Onion Soup Mix: A packet of dry onion soup mix adds earthy, pungent flavor to the rice. Chicken Broth: This liquid helps hydrate the rice. Seasonings: Use Italian seasoning plus garlic and onion powder.
Variations To Try
Everything tastes better with cheese! To add cheese to this no peek chicken and rice, take the aluminum foil off when there are 5 minutes left in the cooking time. Then add 1 to 2 cups of shredded cheddar cheese, and cook until melted and bubbly. Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe as well, along with the other ingredients.
How to Store and Reheat
Store leftover no peek chicken in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second increments in the microwave or in a 350°F oven for 20-30 minutes, until warmed through.
How to Freeze
Freeze no peek chicken casserole in an airtight container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
This chicken and rice dish is called “no peek” for a reason! The steam needs to stay contained in the casserole dish in order keep the chicken juicy and the rice fully hydrated. So as soon as the foil goes on, resist the temptation to uncover and check it. I’ve used my slow cooker to make another version of this recipe too–try my Crockpot No Peek Chicken if you prefer!
How to Make No Peek Chicken Step by Step
Slice the Chicken: Preheat the oven to 350°F. Then slice 3 boneless, skinless chicken breasts in half to create 6 cutlets. Season the Chicken: Season the cutlets with 2 teaspoons of ground black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder. Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet and add half of the chicken cutlets. Cook each side just until browned and transfer them to a plate; then repeat with the remaining chicken. Combine Casserole Ingredients: In a 9×13 casserole pan, whisk together 2 cups of long-grain rice, 1 can of cream of chicken soup, 1 can of cream of celery soup, 2 ounces of onion soup mix, 2 cups of low-sodium chicken broth, and 1 teaspoon of Italian seasoning. Add the Chicken: Add the browned chicken breast on top of the creamy rice mixture. Bake: Cover the no peek chicken and rice with aluminum foil, and bake for 1 hour and 30 minutes. Remember, no peeking until it’s done!
