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No Peek Chicken and Rice Casserole

A close-up of a baked no peek chicken and rice casserole in a white dish, topped with sliced chicken breast and fresh parsley.
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A simple dump-and-bake chicken and rice casserole that cooks together in the oven with no need to check on it.

Ingredients

Scale
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 tablespoon butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a 9×13 inch baking dish, combine the uncooked rice, chicken broth, condensed cream of chicken soup, salt, pepper, garlic powder, and onion powder. Stir well to combine.
  3. Place the chicken breasts on top of the rice mixture.
  4. Sprinkle the small pieces of butter over the chicken breasts.
  5. Cover the baking dish tightly with aluminum foil. Make sure there are no gaps.
  6. Bake for 1 hour, or until the chicken is cooked through and the rice is tender. Do not lift the foil during baking.
  7. Remove the foil and bake for an additional 5-10 minutes, or until the chicken is lightly browned and the casserole is bubbly.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

  • For a richer flavor, you can use chicken broth instead of water for cooking the rice.
  • If you don’t have condensed cream of chicken soup, you can make a simple homemade version by whisking together 1/4 cup butter, 1/4 cup flour, 1.5 cups milk, and 1/2 teaspoon salt, then cooking until thickened.
  • This recipe can be easily scaled up for larger families.

Nutrition

Find it online: https://cutcooktaste.com/no-peek-chicken-and-rice/