This No Peek Chicken is an easy one-dish casserole. Chicken breasts, instant rice, creamy soup, and veggies bake under tightly sealed foil with peas and carrots for color and sweetness.

close up of No Peek Chicken and rice

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Holly’s Recipe Highlights

  • Flavor: Creamy, savory rice with a hint of mushrooms and celery, topped with seasoned chicken and little bursts of sweet peas and carrots.
  • Skill Level: Perfect for beginners, this recipe just needs a little measuring and stirring, and it stays forgiving if you need to adjust as you go.
  • Technique: Keep the foil on and don’t peek. Trapping the steam helps the rice cook evenly and keeps the chicken tender instead of drying out.
  • Swaps: Use different cream soups, swap in mixed frozen veggies or chicken thighs, and tweak the seasoning blend to your taste for a dump-and-bake chicken and rice dinner that fits your pantry.
garlic powder , onion powder , paprika , broth , rice , soup , chicken , peas , carrots , salt and pepper with labels to make No Peek Chicken

Must-Have Ingredients

  • Chicken Breasts: Pick small, even pieces so they cook at the same pace as the rice. If the breasts are thick, slice them in half horizontally to get a cutlet thickness for more even cooking.
  • Rice: Instant white rice is key here, so it cooks through during the shorter baking time. Regular long-grain rice won’t soften fully with this No Peek method.
  • Broth: Broth adds more flavor than water, but both can be used. If using water, add a bouillon cube for extra flavor. Opt for a low-sodium broth to allow better control over the salt.
  • Soup: Cream of mushroom soup gives a savory mushroom flavor to the rice, and cream of celery adds flavor and creaminess. Low-sodium versions help keep this baked chicken and rice from tasting too salty.
  • Variations: If either soup isn’t your favorite or if you don’t have one in the pantry, use cream of chicken soup, or use two cans of the same flavor. For a twist, use onion soup mix with sour cream for a stronger, saltier savory flavor.
adding ingredients to dish to make No Peek Chicken
adding chicken to dish to make No Peek Chicken

How to Make No Peek Chicken

  1. Mix broth, soup, rice, and vegetables in a prepared baking dish.
  2. Place chicken breasts on top and season (full recipe below).
  3. Seal tightly and bake. No peeking, so the steam stays trapped.
  4. Let the casserole rest for 10 minutes before serving.

Holly’s Cozy Casserole Cheat Sheet

  • Proper Baking Dish: This recipe cooks best in a glass or ceramic casserole dish, as the rice won’t get as tender in a metal baking dish.
  • Use Instant Rice: Instant or Minute rice softens in the same time the chicken bakes, so the rice turns out tender. Regular long-grain rice stays too firm with this no peek chicken and rice method.
  • Seal the Foil Well: Crimp the edges of the aluminum foil tightly so steam stays trapped. A loose cover can leave the rice undercooked or the chicken dry.
  • If the Casserole Is Not Set: After resting, if the rice still looks a bit soupy, keep it covered for a few more minutes or pop it back in the warm, turned-off oven so it can soak up the extra liquid.
  • Make-Ahead Help: Mix the rice and seasonings in the dish ahead of time and refrigerate, then add the chicken just before baking. If the dish is very cold, add a few extra minutes to the bake time.
plated No Peek Chicken and rice

Store, Reheat, Enjoy!

  • To Store: Cool any leftover no peek chicken and transfer to a shallow, airtight container. Store in the refrigerator for up to 4 days. You can also portion the cooled casserole into freezer-safe containers and store it for up to 3 months.
  • To Reheat Single Servings: Microwave with a splash of broth or water, stirring halfway until hot and steaming. For larger portions, cover and warm in a 325°F oven until heated through, adding a little extra liquid if the rice is dry.
  • To Reheat from Frozen: Thaw overnight in the fridge before warming, or reheat from frozen in the oven at a lower temperature with extra time and a splash of broth.

More Chicken and Rice Favorites

Did you make this No Peek Chicken? Leave a rating and comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
casserole dish of No Peek Chicken
4 from 4 votes
Author Holly Nilsson

No Peek Chicken and Rice Casserole

Author Holly Nilsson
Servings 4
No Peek Chicken cooks tender chicken breasts on top of creamy, seasoned rice and veggies, all sealed under foil for an easy, cozy one-dish meal.
Save Rate Print
Servings 4
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
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Equipment

Ingredients  

  • 4 small boneless skinless chicken breasts about 5-6 ounces each
  • 2 cups instant rice or Minute rice
  • 1¾ cups reduced sodium chicken broth or water
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup frozen peas and carrots optional

Seasoning

  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

  • Preheat oven to 375°F and grease a 9×13-inch glass or ceramic baking dish.
  • Add the rice, broth, condensed soups, and frozen vegetables to the dish. Stir well and spread evenly.
  • Place the chicken breasts on top, pressing down slightly.
  • Mix the seasonings and sprinkle over the chicken.
  • Cover tightly with foil and bake for 45 minutes. Do not peek.
  • Remove from the oven and let rest, covered for 10 minutes before serving.

Notes

  • Use a glass or ceramic dish for best results; the rice doesn’t cook well in a metal pan.
  • Resting helps the rice finish cooking and thickens the casserole.
4 from 4 votes

Nutrition Information

Calories: 441 | Carbohydrates: 53g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1391mg | Potassium: 799mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2678IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Entree
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

No Peek Chicken and rice in the casserole dish and on a plate with a title
No Peek Chicken in a casserole dish and plated with a title
tender and juicy No Peek Chicken with writing
plated No Peek Chicken with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4 from 4 votes

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Recipe Rating




Comments

  2. I cut the recipe in half. I used two chicken thighs, one can cream of cheddar, long grain brown rice, (onion flakes), chicken no salt better than bullion, two cups water.
    Mixed all the spices, soup and rice. Placed chicken on top. Then foiled the pan tightly.
    Put into the 375°f preheated oven to cook for an hour and fifteen minutes.5 stars

    Reply

  3. This was not very good at all. Edible but not good. The rice mixture was pretty bland and the seasoning just sprinkled on top of the chicken made for a strange uneven taste. I love the idea of a meal that you just put everything in the oven and end up with a full meal. Unfortunately my family made it clear that this one should not make an appearance on the menu ever again.2 stars

    Reply

  4. I would like to try this with regular rice as I don’t usually keep instant/Minute rice around. Any suggestions?

    Reply

    1. I have only tried this recipe as written so I can’t say for sure Bill. You could try partially cooking long grain rice and adding it but I can’t say for sure how it would turn out. If you try it I would love to hear how it turns out!

      Reply

    2. I made this recipe and since I do not have Minute Rice in the house I used long grain Basmati rice,I made one mistake I cooked it 15 minutes extra and the rice got “overcooked”
      The extra time was not necessary -45 minutes would have been enough .The taste was good and everyone enjoyed it .
      Another tweak I did not have onion powder so used a small finely chopped onion that I mixed in with the soups and vegetables
      Will try it again – this time will cook it only 45 minutes4 stars

      Reply

  6. I made this one before, and they never said to use instant rice! Disaster! I made it again after partially precooking the rice, and it was delicious. High in sodium, but I am the only one who eats it at home. He is on a low sodium diet. Comfort food for our vokd Buffalo winter

    Reply