Description
This No Peek Chicken & Rice Casserole is a comforting and easy one-dish meal featuring tender chicken breasts baked over a flavorful blend of creamy soups, spices, and uncooked rice. Baked covered to trap steam, the casserole results in perfectly cooked, juicy chicken and fluffy rice, ideal for a hassle-free family dinner.
Ingredients
Scale
Main Ingredients
- 1 ½ cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 ½ cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 boneless, skinless chicken breasts
- 2 tbsp butter, melted
- 1 tbsp dried parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Rice Mixture: In a large bowl, combine the uncooked long-grain white rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir well until the mixture is fully combined and uniform.
- Assemble Casserole: Grease a 9×13-inch baking dish and pour the rice mixture into it, spreading it out evenly across the dish for consistent cooking.
- Add Chicken: Place the four boneless, skinless chicken breasts on top of the rice mixture, pressing them down slightly so they partially submerge into the sauce for better flavor absorption.
- Drizzle Butter: Pour the melted butter over the chicken breasts evenly to add moisture and enhance browning during baking.
- Cover & Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture inside. Bake undisturbed in the preheated oven for 1 hour and 30 minutes. Do not remove the foil during cooking to ensure the rice absorbs the broth perfectly.
- Finish & Serve: After baking, remove the dish from the oven and let it rest, covered, for 5 minutes. Carefully remove the foil, garnish with dried parsley, and serve the casserole warm.
Notes
- Do not peek or remove the foil while baking to ensure the rice cooks evenly and stays moist.
- If you prefer, use boneless chicken thighs instead of breasts for extra juiciness.
- You can substitute cream of mushroom or cream of chicken soup with homemade creamy sauce for a fresher taste.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
- For a golden top, remove the foil in the last 10 minutes of baking and broil briefly, watching carefully to avoid burning.
