Description

This No-Peek Chicken Casserole is a simple and delicious one-pan meal! Made with tender chicken, rice, creamy soups, and seasonings, this dish requires minimal effort—just mix, cover, and bake. The best part? No peeking while it cooks! Perfect for a family dinner or meal prep.

Ingredients

Units Scale

1 cup long-grain white rice (uncooked)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth (or water)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
4 boneless, skinless chicken breasts (or thighs)
1 packet dry onion soup mix

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Mix the rice base: In a large bowl, combine uncooked rice, both soups, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir well.
Assemble the casserole: Pour the rice mixture into the prepared baking dish and spread evenly.
Add the chicken: Place the chicken breasts or thighs on top of the rice mixture.
Top it off: Sprinkle the dry onion soup mix evenly over the chicken.
Cover and bake: Cover the dish tightly with aluminum foil (this is important—no peeking!). Bake for 1 hour and 30 minutes.
Check & serve: After the cooking time is up, remove the foil and check that the rice is tender and the chicken is fully cooked (internal temp of 165°F/75°C). Let it rest for a few minutes before serving.

Notes

No peeking! Keeping the foil on ensures the steam stays inside, allowing the rice to cook properly.
Rice substitutions: Long-grain white rice works best. Avoid instant or brown rice, as they require different cook times.
Add veggies: Mix in frozen peas, carrots, or mushrooms for extra nutrition.
Make it cheesy: Sprinkle shredded cheddar on top during the last 10 minutes of baking.