No Peek Chicken with Minute Rice is a wonderful dish that, when served with vegetables and an appetizer, can make for a very filling meal. This recipe is a great choice for busy days. Quick and easy to make, it’s one of our most popular recipes. Whether you’re having guests for dinner or spending the day at your cottage, it always wins rave reviews!
No Peek Chicken
Don’t let the title tempt you into peeking at this chicken while it’s cooking. Covering it while baking let’s it capture all of the steam and cook the rice and chicken together. It’s a quick and easy dinner that will keep you coming back for more.
YIELDS:4 SERVINGS
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:1 HOUR 30 MINS
INGREDIENTS
Cooking spray
2 c.
long grain white rice
1
(10.5-oz.) can cream of chicken soup
1
(10.5-oz.) can cream of mushroom soup
1 c.
water
1 tsp.
dried oregano
4
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1
(1-oz.) package onion soup mix
Freshly chopped parsley, for garnish
DIRECTIONS
- Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish.
- Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15minutes, or until chicken is cooked through and rice is tender.
- Garnish with parsley before serving.
No Peek Chicken And Rice Casserole
The best comfort food dinner made in one pan! No Peek Chicken and Rice is a family favorite dinner recipe that’s easy to make. A creamy combination of rice, cream of mushroom and chicken soup, chicken broth with chicken breasts on top. Sprinkle the dish with Onion Soup Mix, cover and bake!
Old School Chicken And Rice Casserole
No peek chicken is a six-ingredient dinner that is so easy to make. Chicken and rice are always a comforting and cozy dinner, and this casserole is one of our all-time favorites.
You only need a few minutes to prep it, and then it goes in the oven. When it’s done you have a hearty dinner!
Why Is It Called No Peek Chicken?
This is an old-school chicken and rice bake that gets its name from the way it’s cooked.
All of the ingredients go into a baking dish, and then you cover it tightly with foil. This traps the steam while the casserole bakes, which cooks the meat and rice perfectly.
The “no peeking” part is a warning – if you lift the foil while it’s baking, all of the steam will escape! So, leave it alone while it’s in the oven, and you’re rewarded with an amazing dinner.
Why You’ll Love This No Peek Chicken Recipe
- You don’t have to precook anything – the sauce, rice, and chicken all go into the baking dish and cook together.
- The flavors are familiar and cozy plus all of the ingredients, except for the meat, are pantry ingredients.
- You can make it ahead and freeze it or keep it in the fridge, making it a great meal to take to friends and family.
We love our casserole recipes around here, and there’s nothing easier than this no peek chicken and rice. If you’ve never tried this classic, add it to your meal plan this week!
No Peek Chicken And Rice Ingredients (Only 6!)
- Long-grain white rice – Make sure it’s long grain or it will overcook and be mushy.
- Cream of mushroom and cream of chicken soup – Grab low sodium if you can!
- Chicken broth – Grab low sodium if you can!
- Boneless chicken breasts
- Onion soup mix – Lipton is our go to brand.
PRODUCTS NEEDED
- Mixing bowl
- 9×13″ baking dish
- Aluminum foil
How To Make Old Fashioned Baked Chicken And Rice
- Mix: In a medium bowl, mix the rice, both kinds of soup, and chicken broth. Pour into a prepared baking dish.
- Layer: Place the chicken breasts on top of the rice mixture and sprinkle the onion soup mix over the top.
- Bake: Cover the baking dish with foil and bake the casserole for one hour and 15 minutes or until the meat is cooked through.
What To Serve With This No Peek Chicken And Rice Recipe
Add some delicious side dishes to make hearty and filling dinner:
- While it’s baking, make some Glazed Carrots – you only need five ingredients!
- Use your air fryer for cooking delicious Asparagus or Broccoli.
- Add a side of easy Creamed Peas – they’re so simple to make.
- Dinner Rolls are always good!
No Peek Chicken Tips And FAQs
- Remember, No Peeking! The key to this recipe is tightly covering the dish with foil. It locks in all of the steam, so there is enough moisture to cook the steam the rice and cook the meat. So, don’t lift the foil while it’s in the oven! Otherwise, the steam will escape.
- Rice Tip: Be sure to use long-grain white rice and not short grain. Short grain rice will end up overcooked and mushy. I haven’t tried brown rice, but it will take longer to cook, so be aware if you make this substitution.
- Make-Ahead Tip: You can assemble this dish up to a day in advance and keep it in the refrigerator. If it goes into the oven cold, you will need to bake it a little longer.
- Freezing Tip: You can also freeze it for up to a month! Assemble and then wrap the baking dish tightly with plastic wrap and foil. Thaw it in the fridge overnight before baking.
- Storing Leftovers: The leftovers are fantastic! Once it’s cooled, store them in an airtight container, and they will keep well for a few days.
Can I Make No Peek Chicken With Frozen Chicken?
Yes, you can use frozen chicken in this recipe. I would recommend smaller chicken breasts that thaw quickly or even chicken tenders since they are smaller and will cook through quicker. Make sure to check the internal temperature of your chicken to make sure it’s done. It should be 165 degrees Fahrenheit in thickest part of the breast.
Can You Use Brown Rice in No Peek Chicken?
If you are going to use brown rice you will need to bake it longer as brown rice takes longer to cook than white rice. Make sure to watch the liquid level in your casserole if it gets dry add a little more water. Brown rice can soak it up quicker than white rice.
I hope you give this classic baked chicken and rice casserole a try – it’s always a family favorite! I’ve made it countless times and always have the ingredients on hand because it’s so easy to toss together during the week. Enjoy!
NO PEEK CHICKEN AND RICE CASSEROLE
No Peek Chicken and Rice Casserole is full of comfort and tender, fall apart chicken overtopping a flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.
Chicken and Rice Casserole
My family needed a little comfort this past week since the weather in Utah is staying cold, to say the least. I knew a casserole would be warm and filling and just the touch to warm us up from the inside out. This meal is so simple to make with only a few staple ingredients and quick preparation. Now, the hard part is SERIOUSLY, No Peeking!! Let the foil do all the work and unwrap it like a present when you take it out of the oven and you will be thanking me! I promise!
The smell of your home will change and you will be drooling when it is time to eat. Once unwrapped and sitting down at the dinner table together there was silence. Yep! That is just how good it was. Each of kiddos and husband ate in pure peace all together. Again, you can thank me! This Chicken and Rice Casserole is one that you will be adding to your families meal plan. It is simple and so filling! Everyone loved the rich flavors and the tender chicken that is cooked to pure perfection. This recipe is a family favorite and will be used often in our home.
How Do You Make Chicken and Rice Casserole?
- Prepare pan: Preheat oven to 350 degrees. Grease a 9×13 inch baking pan. In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix. Pour into the baking pan.
- Layer Ingredients: Place the chicken on top of the rice mixture and salt and pepper. Sprinkle the onion soup on top. Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!
Do You Cook the Rice Before Adding it into the Casserole?
No, the rice will cook. Raw rice will definitely cook in an hour and the rice will absorb the liquid. Make sure you cover it to keep the steam inside the dish, no peeking!
Can You Use Brown Rice?
If you’re using brown rice, be prepared to cook your dish for more than an hour; this variety often takes longer than white rice, so watch the liquid level in your dish and make sure it’s soaking up as much as it needs.
Can This Chicken and Rice Be Made Ahead of Time?
Yes! This can be made up to 24 hours in advanced. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
Can I Bake it With Frozen Chicken?
Yes! Frozen chicken breasts can also be used if they are the packaged frozen breasts purchased at the store that thaw quickly.
How Will I Know if My Chicken is Cooked?
The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, it should be inserted into the thickest part of the breast.
Can I Freeze Chicken and Rice Casserole?
If freezing, freeze the chicken and rice casserole before baking. Cover the pan tightly with foil and write down the directions on top of the container. Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking.