No Peek Chicken and Rice Casserole
This cozy, creamy chicken and rice casserole is the ultimate one pan comfort meal for busy weeknights.
recipesbynani.comThere is something so special about a meal that basically cooks itself while you relax. This casserole is a favorite in my house because the rice turns out perfectly tender and creamy every single time, soaking up all the savory goodness from the soups and broth. It is the kind of hearty dish that makes everyone come back for seconds.
The secret really is in the name, so please do your best to keep that oven door closed until the timer goes off. Leaving the foil tight is the only way to trap the steam needed to cook the rice properly. If you are feeling extra hungry, a simple side salad or some steamed green beans make a lovely addition to your plate.
🧺 Ingredients
- 4 boneless skinless chicken breasts
- 2 cups uncooked long grain white rice
- 1 can (10 ounces) cream of mushroom soup
- 1 can (10 ounces) cream of chicken soup
- 1 can (14 ounces) chicken broth
- 1 package onion soup mix
- Salt and pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 350°F and lightly spray a 9 x 13 inch baking dish with cooking spray.
- 2
In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, and chicken broth. Stir until everything is well mixed, then pour the mixture into your prepared baking dish.
- 3
Place the chicken breasts on top of the rice mixture, then sprinkle them with a little salt and pepper.
- 4
Evenly sprinkle the onion soup mix over the top of the chicken and rice.
- 5
Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes. Do not peek, as you need to keep all that steam trapped inside to cook the rice.
- 6
Check that the chicken is cooked through and the rice is tender before serving.
💡 Tips
Store any leftover casserole in an airtight container in the fridge for up to 5 days. When reheating, add a small splash of chicken broth to the rice if it seems a little dry. You can also freeze leftovers in a sealed container for up to 3 months.
Made this recipe? Let us know how it went.
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