No Peek Chicken
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Transform your weeknight dinners with this simple “No Peek Chicken and Rice Casserole” recipe. This dish is the epitome of comfort food, combining tender chicken and fluffy rice in a creamy sauce, all baked to perfection in one pan.
It’s a hassle-free meal that promises a delicious payoff with minimal effort, making it the perfect choice for a cozy family dinner at home.
- If you prefer a similar taste but without the rice bake, try our other slow cooker lipton chicken recipe which is one of our most popular crockpot chicken recipes.
Why This No Peek Chicken Recipe Is a Must-Try
- One-Pan Convenience: The beauty of this chicken casserole recipe lies in its simplicity—everything cooks together in one dish, meaning less mess and more time to relax.; truly the definition of the ultimate comfort food.
- Homely Comfort: There’s something incredibly comforting about a hearty casserole dish, and this “No Peek Chicken” recipe brings all the warmth and satisfaction you crave during busy weeknights.
No Peek Chicken Recipe
Ingredients
For the rice layer:
- 2 cups dry instant white uncooked rice
- Two cans (10.5 oz each) cream of chicken soup
- One can’s worth of water
For the Chicken:
- 2 lbs. boneless, skinless chicken breast, cut into 2″ pieces (boneless, skinless chicken thighs are also great!)
Seasoning Mix:
- For that perfect savory note, a blend of poultry seasoning, paprika, salt (adjust to taste), garlic powder, dried oregano, and black pepper.
Additional Touches:
- A packet of dry onion soup mix (Lipton Onion Soup Mix)
- Optional chopped fresh parsley for garnish
How to Bake No Peek Chicken and Rice
Preheat your oven to 375°F and lightly grease a 9×13 baking pan with nonstick cooking spray.
Layer the Base: Pour 2 cups of dry instant white rice into the bottom of the pan. Top with two cans (10.5 oz each) of cream of chicken soup and one can’s worth of water. Combine the soup mixture well and spread it evenly in the prepared baking dish.
Add the chicken. Place about 2 lbs. of chicken pieces evenly over the rice mixture.
Season: In a small bowl, mix 1/4 teaspoon each of poultry seasoning, paprika, garlic powder, dried oregano, and ground black pepper.
Sprinkle this seasoning mix over the chicken. Then, evenly top with 1 oz of dry onion soup mix.
🤍Please note we have updated this recipe to remove the extra salt.
Bake: Cover the pan with aluminum foil and bake in the preheated oven for 1 hour.
Finish & Serve: Remove the pan from the oven and let it stand for 5 minutes. Uncover, and if you like, sprinkle some chopped fresh parsley over the top before serving for dinner.
Pro Tips and FAQs
- Managing Saltiness: Control the dish’s salt content using low-sodium soup options or adjust the onion mix to your taste.
- Storing Leftovers: Keep any leftover casserole in the fridge and enjoy it within three days for a quick and tasty meal.
Side Dishes that Complement No Peek Chicken
Roasted Broccoli: Simple yet delicious, roasted broccoli provides a healthy, crispy, and slightly charred side that complements perfect comfort food.
Honey Glazed Carrots: Sweet and slightly caramelized, these carrots bring a light, refreshing sweetness for the savory and salty flavors of the chicken casserole.
Parmesan Roasted Potatoes: These crispy potatoes with a cheesy crust offer a texture contrast to the creamy casserole, adding a nice crunch and rich flavor.
No Peek Chicken Recipe with Rice
Equipment
- aluminum foil
Ingredients
Base:
- 2 cups dry instant white rice
- 2 cans cream of chicken soup 10.5 oz each
- 1 soup can full of water
Protein:
- 2 lbs chicken breast cut into 2″ pieces (or use boneless, skinless chicken thighs)
Seasonings:
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 oz. dry onion soup mix Lipton
Garnish (optional):
- Chopped fresh parsley optional for color and fresh flavor
Instructions
- Preheat your oven to 375°F and grease a 9×13 baking pan with nonstick cooking spray.
- Pour 2 cups of dry instant white rice into the bottom of the pan. Top with 2 cans (10.5 oz each) of cream of chicken soup and 1 can full of water. Mix well to combine and spread evenly in the pan.
- Place 2lbs of chicken breast, cut into 2″ pieces, on top of the rice mixture.
- Combine 1/4 teaspoon each of poultry seasoning, paprika, garlic powder, dried oregano, and ground black pepper. Sprinkle this mixture over the chicken.
- Top the chicken with 1 envelope (1 oz) of dry onion soup mix.
- Cover the pan with foil and bake for 1 hour.
- Remove from the oven and let stand for 5 minutes with the cover on.
- Uncover and, if desired, serve topped with chopped fresh parsley.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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