Description
No Peek Chicken & Rice Casserole is a comforting, all-in-one baked dish featuring tender chicken breasts nestled on a creamy, flavorful mixture of rice, soups, and seasonings. This easy-to-make casserole requires minimal prep and slow baking to allow the rice to cook perfectly under a foil cover, ensuring juicy chicken and rich flavors meld beautifully without the need for constant checking.
Ingredients
Scale
Rice Mixture
- 1 ½ cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 ½ cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Chicken & Toppings
- 4 boneless, skinless chicken breasts
- 2 tbsp butter, melted
- 1 tbsp dried parsley (for garnish)
Instructions
- Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the casserole.
- Prepare the Rice Mixture: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Assemble the Casserole: Grease a 9×13-inch baking dish and pour in the rice mixture, spreading it out evenly across the dish.
- Add the Chicken: Place the four boneless, skinless chicken breasts on top of the rice mixture, gently pressing them slightly into the sauce to ensure contact.
- Drizzle Butter: Pour the melted butter evenly over the chicken breasts to add flavor and keep the chicken moist during baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap the steam needed to cook the rice and chicken. Bake in the preheated oven for 1 hour and 30 minutes without opening the foil (no peeking!).
- Rest and Garnish: After baking, remove the casserole from the oven and let it sit covered for 5 minutes. Then uncover, sprinkle with dried parsley as garnish, and serve warm.
Notes
- Do not remove the foil during baking, as the trapped steam is essential for cooking the rice properly.
- You can substitute cream of mushroom soup with all cream of chicken soup if preferred.
- For extra flavor, season chicken breasts with additional salt and pepper before placing on the rice.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
