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No Peek Chicken Recipe with Rice

No peek chicken and rice casserole, baked in one pan in oven - deliciously easy weeknight meal.
Prep Time15 minutes
Cook Time1 hour
Course: casserole, Chicken Recipes
Cuisine: American
Keyword: casserole, chicken, cream of chicken, rice
Servings: 6 servings
Calories: 402kcal
Author: Trisha Haas - Salty Side Dish

Equipment

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 9x13 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

How do I avoid making the dish too salty?
Use a reduced amount of the onion soup mix for the topping ( 1/2 oz vs 1 oz)and make sure to use reduced sodium or no sodium poultry seasoning and cream of soups. 

Nutrition

Serving: 1.5cups | Calories: 402kcal