No Peek Chicken and Rice
No Peek Chicken and Rice will have your family running to the dinner table! Tender, seasoned chicken breasts are baked together with fluffy rice for one easy and delicious meal!
One of my favorite comfort food recipes is this No Peek Chicken and Rice! Tender, seasoned chicken breasts are cooked with fluffy rice for the most amazing meal!I like to serve it with some steamed broccoli, asparagus or a green salad to round it all out. My kids absolutely love it! Just a few convenient ingredients and you’ll be on your way to a family-pleasing dinner!
NO PEEK CHICKEN AND RICE
This comforting one-dish meal is ready in just over an hour! The ease of preparing it makes the long wait time no problem at all. It’s perfect for those nights when your family needs something super filling AND tasty! The combination of the seasoned chicken and fluffy rice is so irresistible you’ll want to make it again very soon!
INGREDIENTS
- 2 cups uncooked long grain rice
- 2 cans (10 ounces, each) cream of chicken soup
- 1 can (10 ounces) chicken broth
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- 4 to 6 small boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 packet dried onion soup mix
INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
In a medium-sized bowl, add the rice, cream of chicken soup, chicken broth, garlic salt and garlic powder. Stir to combine. Pour the rice mixture into the prepared baking dish, spreading out evenly.
Place the chicken breasts evenly on top of the rice mixture. Season the chicken with salt and pepper, to taste. Sprinkle the dried onion soup mix evenly over all the chicken.
Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Internal temperature of chicken needs to reach 165 degrees F. Fluff the rice with a fork. Serve and enjoy!
SERVINGS
This recipe is designed to comfortably serve 4 to 6 people, making it an ideal choice for family dinners!
MAKE AHEAD MIRACLE
One of the best things about this recipe is how easy it is to make! It can be made up to 24 hours in advance. Prepare the recipe up until the baking point. Don’t bake. Cover tightly with foil and store in the refrigerator until ready to bake. You may need to add additional minutes to the baking time since it will be cold from the fridge.
FREEZE FOR LATER
Prepare the recipe up until the baking point. Don’t bake. Cover the pan tightly and place in the freezer. Freeze up to 3 months, so be sure to write down the date you made it. When ready to eat, remove the casserole from the freezer and place it in the fridge to thaw up to 14 to 24 hours before baking.
STORING LEFTOVERS
This dinner also makes great leftovers. (That is if you have any to spare once your family has cleaned their plates.) Simply store in an airtight container in the refrigerator for up to three days. When you’re ready to eat it, reheat in the microwave or on the stovetop.
A KID FRIENDLY KITCHEN
One of the best things about this recipe is how much kids love it. The chicken and rices’ mild flavor profile makes it appealing to even the pickiest eaters. You can also involve the kids in the cooking process by letting them stir it all up and pour it in the dish! Just make sure to stand by closely watching them.
ENJOY THIS RECIPE? HERE MORE OF OUR FAVORITE CASSEROLE RECIPES!
Chicken Noodle Casserole
Loaded Chicken and Potato Casserole
Teriyaki Chicken Casserole
Broccoli Cheese Casserole
No Peek Chicken and Rice
Ingredients
- 2 cups uncooked long grain rice
- 2 cans (10 ounces, each) condensed cream of chicken soup
- 2 cups chicken broth
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 4 to 6 small boneless, skinless chicken breasts (pounded to an even thickness)
- salt and pepper, to taste
- 1 packet dried onion soup mix
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
- In a medium-sized bowl, add the rice, cream of chicken soup, chicken broth, garlic salt and garlic powder. Stir to combine. Pour the rice mixture into the prepared baking dish, spreading out evenly.
- Place the chicken breasts evenly on top of the rice mixture. Season the chicken with salt and pepper, to taste. Sprinkle the dried onion soup mix evenly over all the chicken.
- Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Internal temperature of chicken needs to reach 165 degrees F. Fluff the rice with a fork. Serve and enjoy!
DO YOU WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
Made this no-peeking chicken & rice last night and it was fantastic! My kids and husband all ate it up. I substituted boneless pork chops because that’s what we had and it was delicious too. Gonna keep this in the meal plan. Thank you!!!
Can you use condensed cream of chicken soup? If, so how to adjust the recipe?
Yes, that’s actually what the recipe calls for, I just didn’t add the word condensed but I’ll add it to the recipe card. 🙂
I don’t care for cream of mushroom soup, what should I use as a substitute?
The recipe calls for cream of chicken soup 🙂