No Peek Chicken Rice Casserole

I love making this No Peek Chicken Rice Casserole for its simplicity and comforting flavor. Juicy chicken bakes over creamy, seasoned rice in one dish, covered tightly so everything cooks perfectly without ever needing to lift the foil.

Why You’ll Love This Recipe

I appreciate how effortless this meal is—just mix, cover, and bake. There’s no need to babysit it. The flavors melt together into a creamy, hearty casserole that tastes like it took hours to make. It’s a no-fuss classic that always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• uncooked long-grain white rice

• cream of chicken soup

• cream of mushroom soup

• chicken broth or water

• dry onion soup mix

• boneless, skinless chicken breasts or thighs

• garlic powder, onion powder, paprika, salt, and pepper

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. In a large bowl, stir together the rice, both soups, broth (or water), and dry onion soup mix until combined.

3. Pour the mixture into the prepared baking dish and spread evenly.

4. Place chicken pieces on top of the rice mixture.

5. Season chicken with garlic powder, onion powder, paprika, salt, and pepper.

6. Cover the entire dish tightly with aluminum foil—do not peek while baking.

7. Bake for 1 hour and 15 minutes, or until the chicken is cooked through and rice is tender.

8. Remove from oven and let rest, covered, for 5–10 minutes before serving.

Servings and timing

• Makes 6 servings

• Prep time: 10 minutes

• Bake time: 1 hour 15 minutes

• Rest time: 5–10 minutes

Variations

• Cheesy version: Stir shredded cheddar into the rice mix or sprinkle over the top during the last 10 minutes of baking.

• Vegetable mix: Add frozen peas, carrots, or green beans to the rice mixture before baking.

• Different soups: Swap one of the cream soups for cream of celery or cheddar soup for variety.

• Brown rice: Use brown rice instead of white, but add ½ cup more liquid and increase baking time by 20–30 minutes.

• Herb upgrade: Sprinkle fresh chopped parsley or thyme over the finished dish for extra color and flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions or warm them in the oven at 325°F until heated through. If the rice seems dry, I add a splash of broth or water before reheating. For freezing, I cool the casserole completely, then freeze in portions for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken?

Yes, but I prefer thawing it first for even cooking. If baking from frozen, I add an extra 15–20 minutes and check that the internal temp hits 165°F.

What kind of rice works best?

I use uncooked long-grain white rice—it cooks up fluffy and absorbs the flavors well. Instant rice becomes mushy, and brown rice needs extra time and liquid.

Can I add vegetables?

Definitely. I often stir frozen vegetables into the rice mixture before baking—they cook perfectly with the casserole.

Do I have to use both soups?

Not necessarily. I sometimes double one kind of soup or use another creamy variety—it still turns out rich and flavorful.

Why can’t I peek while baking?

Peeking releases the steam that helps cook the rice and tenderize the chicken. Keeping the foil sealed traps the moisture and ensures even cooking.

Conclusion

This No Peek Chicken Rice Casserole is a tried-and-true comfort dish I come back to time and again. It’s easy, filling, and full of flavor with almost no effort. I love how it takes care of itself in the oven—just mix, bake, and enjoy. I hope it becomes one of your go-to meals too!