Creamy No-Peek Chicken and Rice Casserole with Savory Onion Soup Mix

This No-Peek Chicken Casserole is a delicious, creamy, and comforting one-pan meal that couldn’t be easier to make. With tender chicken, flavorful rice, and savory soup mix, it’s perfect for weeknights or cozy family dinners. The best part? Once it’s in the oven, you don’t need to check on it—just let it bake until bubbly and tender. This low-maintenance recipe will quickly become a family favorite!

Why You’ll Love This Recipe

• Minimal Effort: Just mix, layer, and bake—no extra steps or prep work required.
• One-Pan Meal: Everything cooks in a single dish, making cleanup a breeze.
• Rich and Creamy: With creamy soups and tender rice, this casserole is hearty and comforting.
• Hands-Off Cooking: Perfect for busy nights since you can simply pop it in the oven and let it cook.

Ingredients

• 4 boneless, skinless chicken breasts (or 6-8 chicken thighs)
• 1 cup long-grain white rice (uncooked)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 1/2 cups water or chicken broth
• 1 packet dry onion soup mix
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Step-by-Step Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Casserole Dish: Lightly grease a 9×13-inch baking dish to ensure easy cleanup and prevent sticking.
3. Combine Ingredients: In the prepared baking dish, mix the uncooked rice, cream of mushroom soup, cream of chicken soup, and water or chicken broth. Stir until well combined. Season with salt and pepper to taste.
4. Add the Chicken: Place the chicken breasts or thighs on top of the rice mixture, pressing them down slightly. Sprinkle the dry onion soup mix evenly over the chicken to infuse flavor.
5. Cover Tightly: Cover the baking dish tightly with aluminum foil. Resist the urge to peek while it’s baking to keep the steam and moisture sealed inside.
6. Bake: Bake in the preheated oven for 1 hour and 30 minutes. The chicken will become tender, and the rice will be creamy and fully cooked.
7. Serve: Let the casserole rest for a few minutes before serving. Garnish with fresh parsley for a pop of color, if desired.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Measuring cups
• Mixing spoon
• Aluminum foil

Serving and Storage Tips

• Serving: Serve this casserole on its own or with a fresh green salad or roasted vegetables for a balanced meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezing: You can freeze this casserole after baking. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.

Variations

• Add Vegetables: Stir in chopped carrots, celery, or mushrooms for added texture and flavor.
• Cheesy Topping: Sprinkle shredded cheddar or mozzarella cheese over the casserole during the last 10 minutes of baking for a cheesy finish.
• Herb-Infused: Add fresh or dried herbs, such as thyme or rosemary, to the rice mixture for an extra layer of flavor.
• Cream of Celery Soup: Substitute cream of mushroom or cream of chicken soup with cream of celery for a different twist.

Helpful Notes and Tips

• Rice Choice: Use long-grain white rice for the best results. Avoid quick-cooking or instant rice, as it may overcook and become mushy.
• Even Cooking: If using thicker chicken breasts, consider cutting them in half to ensure they cook evenly with the rice.
• Broth for Flavor: Using chicken broth instead of water enhances the overall flavor of the dish.
• Resting Time: Allowing the casserole to rest for a few minutes after baking helps it set and makes serving easier.

Tips from Well-Known Chefs

• Paula Deen suggests seasoning both the rice and chicken layers for added depth of flavor in casseroles.
• Ina Garten recommends using homemade or low-sodium broth for casseroles, as canned varieties can sometimes be overly salty.
• Ree Drummond (The Pioneer Woman) advises letting casseroles cool slightly before cutting to make them easier to serve.

Frequently Asked Questions

1. Can I use brown rice instead of white rice?
   Yes, but brown rice has a longer cooking time. Add an extra 1/2 cup of liquid and increase baking time by 15–20 minutes to ensure the rice cooks thoroughly.
2. Can I use bone-in chicken?
   Yes, but adjust the baking time slightly to ensure the chicken cooks through. Bone-in thighs work especially well in this recipe.
3. How can I make this casserole more flavorful?
   Try adding garlic powder, onion powder, or smoked paprika to the rice mixture for extra flavor. You can also use seasoned chicken breasts.
4. Can I make this casserole in advance?
   Absolutely! Assemble the casserole a few hours ahead, cover, and refrigerate until ready to bake. Add a few extra minutes to the bake time if starting from cold.
5. Why is my rice undercooked?
   Make sure to cover the dish tightly with foil and avoid peeking during baking. If your rice is still undercooked, recover with foil and bake for an additional 10–15 minutes.

This No-Peek Chicken and Rice Casserole is a creamy, savory, and foolproof recipe perfect for busy nights or when you need an easy, crowd-pleasing meal. Let the oven do the work, and enjoy the comforting flavors of this one-dish wonder!

Print