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No Peek Chicken and Rice Recipe
Ash Tyrrell

No Peek Chicken and Rice Recipe

I made this No-Peek Chicken and Rice on a hectic weeknight, and it instantly became a staple in my home. I love how everything goes into one dish with almost no effort. I simply mix, layer, cover, and let the oven do the work.
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Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts — Use medium-sized pieces for even cooking. If thick gently pound them so they bake evenly.
  • 1 10.5 oz can cream of chicken soup — Creates the creamy base and adds rich flavor; choose a quality brand for best texture.
  • 1 10.5 oz can cream of mushroom soup — Adds depth and savory notes; using the same brand helps maintain consistency.
  • 2 cups chicken broth — Helps the rice cook perfectly and prevents dryness; low-sodium broth works best for better seasoning control.
  • 2 cups uncooked long-grain white rice — Holds its texture well; do not use instant rice as it may overcook.
  • 1 packet onion soup mix — Provides bold seasoning in one simple step and reduces the need for extra salt and spices.

Method
 

  1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier. This step ensures even cooking from the start.
  2. In the prepared dish, combine the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, and onion soup mix. Stir well until the mixture is smooth and evenly blended. This creamy base will cook the rice perfectly.
  3. Place the chicken breasts directly on top of the rice mixture. Do not stir them in. The chicken will cook while the rice absorbs the flavorful liquid below.
  4. Cover the dish tightly with aluminum foil. This is the key “no-peek” step, so avoid lifting the foil while baking. Bake for about 1 hour and 15 minutes until the chicken is fully cooked and the rice is tender.
  5. Remove the dish from the oven and let it rest for 5–10 minutes. This allows the rice to settle and absorb any remaining moisture. Serve warm and enjoy immediately.

Notes

  • I always rinse my rice before adding it to the dish to prevent it from becoming sticky.
  • I let the casserole rest before serving so the texture becomes perfectly fluffy.
  • If I want deeper flavor, I add a little garlic powder or black pepper.
  • I make sure the foil is sealed tightly to trap steam for even cooking.
  • When I want extra richness, I top it with a small amount of cheese near the end of baking.