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