No Peek Chicken and Rice Casserole
Savory and filling, this No Peek Chicken and Rice Casserole is the definition of comfort food! Serve with a side of your favorite veggies for a hands-off, hearty meal the whole family will love.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
With easy prep and cooking that doesn't require your attention, this super easy casserole is perfect to set and forget while you put together a side dish!
Why This Recipe Works
I love making this chicken and rice casserole when I'm craving something filling, comforting, and hearty! It features a blend of warm spices and onion soup mix as a secret ingredient that adds instant flavor.
It only takes about 10 minutes to get everything together. No stirring, checking, or maintenance required! And while it cooks, it frees up time to whip up a veggie like Honey Garlic Garlic Carrots, Pan Fried Asparagus, or these super tasty Green Beans with Bacon.
Ingredients Needed
- White Rice: I use long grain white rice, but other varieties should also work fine.
- Soup: Cream of chicken soup and cheddar cheese soup give this casserole a rich and creamy consistency.
- Chicken Broth: You can also use vegetable broth, but I like the extra chicken flavor I get from chicken stock.
- Chicken: Chicken breasts or larger chicken tenders work best.
- Spices: A blend of garlic powder, onion powder, Italian seasoning, paprika, black pepper, and onion soup mix infuse your chicken and rice with the perfect savory flavor!
How to Make this No Peek Chicken and Rice
- Step 1: In a large pot, combine rice, cream of chicken soup, cheddar cheese soup, and chicken broth.
- Step 2: In a mixing bowl, combine all of the spices. Pat the chicken dry and season all over with the seasoning blend.
- Step 3: Add the chicken tenders on top of the soup mixture in a single layer.
- Step 4: Sprinkle the onion soup mix over top, then cover the pot with aluminum foil or a tight fitting lid and bake.
Recipe Tips
- If you're using chicken tenders, make sure they're on the larger side. If they're too small, they might get a little tough or dry while baking.
- You can also use boneless skinless chicken breasts and cut them into large pieces.
- Any cream soup works great in this dish, so try cream of mushroom soup, cream of broccoli, cream of celery, or whatever you like!
- Make sure you cover the dish tightly to prevent too much moisture from escaping.
- Use a digital thermometer to check the thickest part of the chicken for an internal temperature of at least 165 degrees to ensure the chicken is fully cooked.
- To make this a complete meal all in one dish, mix in some frozen veggies before baking! Carrots, peas, and corn or a vegetable blend all work well.
Recipe FAQ's
The main pull of this dish is that you cover it up tight, pop it in the oven, and leave it there to cook on its own for an hour! It's called no-peek because leaving the lid on helps lock in the moisture.
Because this dish is so hearty, all you really need is a veggie side dish or side salad. I like to pair my no peek casserole with Oven Roasted Asparagus, these super easy Shredded Brussels Sprouts, or a tray of Parmesan Roasted Broccoli. You can also add a basket of hot Garlic Parmesan Dinner Rolls!
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
No Peek Chicken and Rice Casserole
Ingredients
- 2 cups long grain white rice
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cheddar cheese soup see notes
- 2 cups chicken broth low sodium
- 2 pounds chicken tenders or breasts see notes
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 ounce packet of onion soup mix
- Fresh chopped parsley
Instructions
- Preheat the oven to 375 degrees.
- In an oven safe skillet or 9x13 baking dish add the long grain rice, cream of chicken soup, cheddar cheese soup and chicken broth and mix until combined.
- In a small bowl mix the garlic powder, Italian seasoning, paprika , onion powder and black pepper together. Pat the chicken tenders dry with paper towels and season both sides with the seasoning mixture.
- Place the seasoned chicken on top of the soup mixture and sprinkle the onion soup on top evenly.
- Cover the casserole with foil or a tight fitting lid and bake for 1 hour.
- Fluff with a fork, sprinkle the fresh chopped parsley on top, and serve!
Any cream soup will work. That info is in the notes of the recipe card!
Is there a substitute for the cheddar cheese soup? Natural cheese, etc.?