Description
This No Peek Chicken and Rice Casserole is a comforting and easy one-dish meal perfect for busy weeknights. Tender chicken breasts bake slowly on top of a creamy mixture of instant rice, chicken broth, condensed mushroom and celery soups, with optional peas and carrots for added color and nutrition. Simply mix all ingredients, cover tightly, and bake for 45 minutes without peeking to ensure moist, flavorful chicken and perfectly cooked rice. A no-fuss dinner that’s both hearty and delicious!
Ingredients
Scale
Chicken
- 4 small boneless skinless chicken breasts (about 5-6 ounces each)
Rice and Base
- 2 cups instant rice (or Minute rice)
- 1¾ cups reduced sodium chicken broth (or water)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 cup frozen peas and carrots (optional)
Seasonings
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch glass or ceramic baking dish to prevent sticking.
- Combine rice and soups: In the prepared dish, add the instant rice, reduced sodium chicken broth, condensed cream of mushroom soup, condensed cream of celery soup, and frozen peas and carrots if using. Stir the mixture well to combine all ingredients evenly and spread it out evenly across the dish.
- Add the chicken breasts: Arrange the small boneless skinless chicken breasts on top of the rice and soup mixture. Press them slightly into the mixture to ensure good contact for even cooking.
- Season the chicken: In a small bowl, mix together onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle this seasoning blend evenly over the chicken breasts.
- Bake covered: Cover the dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 45 minutes without opening the foil or peeking to keep the steam in.
- Rest before serving: Once done baking, remove the casserole from the oven and let it rest covered for 10 minutes. This allows the flavors to settle and the rice to absorb any remaining moisture.
Notes
- Using reduced sodium broth and soups helps control the salt content, but you can adjust seasoning to taste.
- Substitute frozen mixed vegetables or omit them based on preference or availability.
- Ensure the dish is covered tightly with foil to create a sealed environment for steamed cooking.
- Do not open the foil during baking as it can affect the cooking process and texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
