No Peek Chicken and Rice Casserole

Close up of chicken and rice casserole in a pot.

No Peek Chicken and Rice Casserole

This delicious and hands-off No Peek Chicken and Rice Casserole comes together in 10 minutes and bakes in the oven without supervision for a hearty meal!

Course Entrees

Cuisine American, Southern

Keyword chicken and rice, chicken and rice casserole, chicken casserole, no peek chicken and rice

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 362kcal

Author Wendie Williams

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!

Notes

Make sure your chicken tenders are on the larger side. You can also use boneless chicken breasts, but I recommend slicing them into larger strips or you will need to add 15-20 minutes to the cooking time.

Any cream soup will work, cream of mushroom, cream of celery or even cream of broccoli.

Nutrition