Some recipes feel like they were made for those “I really don’t feel like cooking” days. This No-Peek Chicken and Rice is one of mine. I first made it on a rainy Sunday afternoon when I had friends coming over but absolutely zero energy for fussing over the stove. Everything went into the baking dish in minutes, I covered it, slid it into the oven, and got on with my day.
By the time the timer went off, the house smelled like comfort — warm, savory, and inviting. The chicken was tender, the rice was perfectly cooked, and the creamy sauce had worked its magic without me lifting a finger. Everyone went back for seconds, even the “I don’t like mushrooms” crowd.
It’s now one of my regular dinners when I need something filling, low-effort, and guaranteed to make everyone happy.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts – You can use thighs if you like them juicier.
- 2 cups uncooked white rice – Long-grain white rice works best for even cooking.
- 1 can cream of chicken soup – Adds rich, savory flavor.
- 1 can cream of mushroom soup – For depth, but swap for cream of celery or more cream of chicken if mushrooms aren’t your thing.
- 1½ cups chicken broth – Keeps everything moist and adds flavor.
- 1 packet onion soup mix – Brings a sweet-salty onion flavor that seasons the whole dish.
Step-by-Step: Making No-Peek Chicken and Rice
1. Mix the Base
In a large baking dish, stir together the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, and onion soup mix until everything’s well combined.
2. Add the Chicken
Lay the chicken breasts right on top of the rice mixture. Spoon a little sauce over each one to keep them moist during baking.
3. Cover and Bake
Cover the dish tightly with foil. This is the “no-peek” part — don’t lift the foil while it’s cooking or you’ll let out the steam that’s working to cook the rice perfectly. Bake at 350°F (175°C) for about 1 hour and 15 minutes.
4. Serve
Remove from the oven, uncover, and let it sit for about 5 minutes before serving. The rice will have soaked up all that savory sauce, and the chicken will be fork-tender.
Why This Recipe Works So Well
The magic here is the steam trapped under the foil. It keeps the chicken juicy and the rice tender without you stirring or babysitting. Everything cooks together, so the flavors mingle in the best way — the rice soaks up all the seasoning from the soups and broth, and the chicken gets infused with that savory goodness.
My Favorite Sides to Serve With It
- Steamed green beans for a crisp, fresh bite.
- Lima beans for a buttery side that feels old-school and comforting.
- A simple side salad to balance the richness.
- Buttered corn if I’m feeding kids — it’s always a win.
Easy Variations
- Swap the protein: Use bone-in chicken thighs for extra flavor, but adjust cooking time slightly.
- Add veggies: Stir in frozen peas, carrots, or broccoli before baking.
- Boost the flavor: Sprinkle paprika or garlic powder over the chicken before covering.
- Use brown rice: Increase the baking time by 20–25 minutes, but check towards the end to avoid drying out the chicken.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in the oven covered with foil, or in the microwave with a splash of broth to keep the rice soft.
- Freezer: This dish freezes well — cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge before reheating.
Frequently Asked Questions
Can I use instant rice?
I wouldn’t recommend it — it can turn mushy since it cooks much faster than the chicken.
What if I don’t like cream of mushroom soup?
Swap it with cream of chicken, cream of celery, or even cream of onion for a different flavor.
Can I make this ahead of time?
Yes, assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if cooking straight from the fridge.
Will frozen chicken work?
It’s better to thaw it first so the cooking time and texture stay consistent.
No Peek Chicken and Rice
This cozy, no-fuss casserole is all about tender chicken, creamy rice, and big comfort.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups uncooked white rice
- 2 cups chicken broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 packet onion soup mix
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. In the dish, combine the rice, chicken broth, both soups, and onion soup mix, whisking until smooth. Lay the chicken breasts over the mixture.
- Cover the dish tightly with foil and bake without uncovering for 1 hour 15 minutes to 1 hour 30 minutes, until the chicken is cooked through and the rice is tender.
- For fluffier rice, rinse it before adding to the dish to remove excess starch. Serve hot, straight from the pan.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 723Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 113mgSodium 2118mgCarbohydrates 97gFiber 1gSugar 6gProtein 50g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This No-Peek Chicken and Rice is proof that a satisfying, home-cooked meal doesn’t need complicated steps or fancy ingredients. It’s the set-it-and-forget-it kind of comfort food that fits busy weeknights, lazy weekends, and everything in between. If you need a recipe that gets everyone to clean their plate — even the picky eaters — this is it.