Description
This No Peek Chicken and Rice Casserole is a classic comfort food dinner made with creamy soups, tender chicken breasts, and fluffy long grain rice. It’s an easy one-pan meal baked to perfection with no peeking required. Perfect for busy weeknights, family dinners, or meal prepping.
Ingredients
2 pounds chicken breasts
1 cup long grain white rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups water
1 packet onion soup mix
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In the baking dish, mix together cream of mushroom soup, cream of chicken soup, water, garlic powder, pepper, and rice. Stir until combined.
3. Lay chicken breasts on top of the rice mixture, pressing them down gently so they’re mostly submerged.
4. Sprinkle the onion soup mix evenly over the chicken and dot the top with butter.
5. Cover the dish tightly with foil and bake for 1 hour and 30 minutes. Do not peek while baking.
6. Remove from oven and let it rest for 5 minutes before serving. The rice will absorb any remaining liquid.
Notes
Use long grain white rice to avoid overcooking or mushiness.
Make sure to tightly seal the foil to lock in the steam.
Let the casserole rest after baking to finish setting the rice.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 2g
- Sodium: 920mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 95mg