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A close up of a chicken breast and rice in a white bowl.

Easy No Peek Chicken and Rice Casserole

No peek chicken and rice is such an easy weeknight dinner. This tasty chicken recipe comes together quickly and easily! Since everything is cooked together cleanup is a breeze!
5 from 41 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 6

Ingredients

  • 10 oz Can Cream of Chicken Soup
  • 10 oz Can Cream of Mushroom Soup
  • 2 Cups Chicken Stock or Chicken Broth
  • 1 oz Dry Onion Soup Mix
  • 2 Cups Long Grain White Rice
  • Salt and Pepper
  • 2 lb Skinless Boneless Chicken Breasts

Instructions

  • Preheat oven to 350°F. Spray a 13×9-inch casserole dish with no-stick cooking spray and set aside.
  • Add the cream of chicken soup, cream mushroom soup, chicken stock and onion soup mix to a large bowl. Mix until smooth.
    A glass mixing bowl with cream soup and chicken broth in it.
  • Add in the uncooked rice and stir until it is evenly mixed.
    A glass mixing bowl with a creamy soup mixture and white rice in it.
  • Pour the rice mixture into the prepared baking dish and spread it out evenly.
  • Season the chicken with a pinch of salt and pepper on both sides. Place the chicken on top of the rice mixture evenly spaced.
    A glass baking pan full of a soup and rice mixture topped with boneless skinless chicken breasts.
  • Cover the baking pan tightly with aluminum foil and bake for 1 hour and 15 minutes (Don’t Peek!) check and make sure the rice is tender and the chicken is cooked through. (the internal temperature of the chicken should be 165 degrees when measured with a meat thermometer)
  • Remove from the oven and let sit for 5-10 minutes before taking the foil off.
    Cooked no bake chicken and rice casserole.
  • Slice or shred the chicken, serve and enjoy!

Nutrition

Serving: 1g