Description
This No Peek Chicken Rice Casserole is a simple, comforting one-dish meal perfect for busy weeknights. Combining tender chicken breasts, creamy soups, and long-grain rice, it’s baked slowly under foil to lock in moisture and flavor, resulting in a juicy and flavorful dinner with minimal effort.
Ingredients
Scale
Chicken and Rice
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 cup water
Soups and Seasonings
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 envelope onion soup mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Optional
- 1 tablespoon olive oil (for searing)
- Chopped fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking during baking.
- Mix Rice and Soups: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, water, garlic powder, and black pepper. Stir until all ingredients are well mixed and evenly combined.
- Assemble in Baking Dish: Spread the rice and soup mixture evenly across the bottom of the prepared baking dish. Arrange the raw chicken breasts evenly on top of the rice mixture.
- Season Chicken: Sprinkle the onion soup mix evenly over the top of the chicken and rice layers. This adds a savory flavor without extra steps.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and moisture. Place it in the oven and bake undisturbed for 1 hour and 30 minutes. Avoid removing the foil during baking to ensure even cooking.
- Rest Before Serving: Remove from the oven and let the casserole rest for 5 minutes while still covered. This helps the rice finish cooking and allows juices to redistribute.
- Garnish and Serve: Remove the foil, garnish with chopped fresh parsley if desired, and serve the casserole warm for a delicious, hearty meal.
Notes
- For juicier meat, substitute chicken thighs instead of breasts.
- For deeper flavor, sear the chicken breasts briefly in olive oil before placing them on the rice mixture.
- This casserole freezes well and makes excellent leftovers for quick meals.
- Do not uncover the dish during baking to ensure the rice and chicken cook perfectly.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 2g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 90mg
