Description
This No Peek Chicken and Rice Casserole is a simple, comforting one-dish meal perfect for busy weeknights. Tender boneless skinless chicken breasts bake gently over a savory mixture of instant rice, creamy condensed mushroom and celery soups, and vegetables, infused with a blend of seasonings. Covered and baked without peeking, the casserole emerges moist and flavorful, providing a hearty dinner with minimal effort and cleanup.
Ingredients
Scale
Chicken
- 4 small boneless skinless chicken breasts (about 5–6 ounces each)
Main Casserole
- 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)
Seasonings
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch glass or ceramic baking dish to prevent sticking.
- Mix Base Ingredients: In the prepared baking dish, combine the instant rice, reduced sodium chicken broth (or water), condensed cream of mushroom soup, condensed cream of celery soup, and frozen peas and carrots if using. Stir everything well and spread the mixture evenly across the dish.
- Arrange Chicken: Place the chicken breasts on top of the rice mixture, gently pressing them down so they touch the rice base for even cooking.
- Season Chicken: In a small bowl, mix onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle this seasoning blend evenly over the chicken breasts to enhance flavor.
- Cover and Bake: Tightly cover the baking dish with aluminum foil to trap moisture and bake in the preheated oven for 45 minutes. Important: Do not lift the foil or peek during baking to maintain proper steaming and cooking.
- Rest Before Serving: Remove the casserole from the oven and let it rest, still covered, for 10 minutes. This resting time allows the rice to fully absorb moisture and the chicken to settle before serving.
Notes
- Using reduced sodium chicken broth helps control salt content; regular broth can be used but may increase sodium.
- Frozen peas and carrots are optional but add color and nutrients to the dish.
- Do not remove the foil or peek during baking – this is key to keeping the rice perfectly cooked and the chicken moist.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the microwave or oven.
- For a dairy-free version, use dairy-free cream soups and check labels.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken casserole, one dish meal, baked chicken and rice, creamy chicken casserole, easy chicken dinner, instant rice casserole
