introduction
This is a simple, no fuss casserole. It cooks in one dish. You do not peek while it bakes. The rice cooks in the sauce and the chicken stays moist. It is easy for weeknights.
why make this recipe
Make this recipe when you want a warm, filling meal with little work. You mix raw rice, soup, broth, and vegetables in a dish, put chicken on top, cover, and bake. It saves time and clean up. For other easy chicken casserole ideas see 10 best chicken casseroles.
how to make No Peek Chicken Casserole
Follow the steps and do not lift the foil until the time is done. The rice soaks up the liquid and the chicken cooks through. If you like cheese, add it at the end.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 onion, chopped
- 1 cup mixed vegetables (like peas and carrots)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large baking dish, combine uncooked rice, chicken broth, cream of mushroom soup, chopped onion, mixed vegetables, garlic powder, salt, and pepper.
- Place the chicken breasts on top of the mixture.
- Cover tightly with aluminum foil and bake for 1 hour.
- If desired, remove the foil in the last 10 minutes of baking to sprinkle cheese on top.
- Let it sit for 5 minutes before serving.
how to serve No Peek Chicken Casserole
Cut the chicken and scoop the rice and vegetables on the plate. Serve with a simple green salad or steamed veggies. A slice of crusty bread also goes well.
how to store No Peek Chicken Casserole
Cool the dish to room temp. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in a covered dish.
tips to make No Peek Chicken Casserole
- Use equal size chicken breasts so they cook the same.
- Do not lift the foil while baking. The steam cooks the rice.
- If your chicken is thin, check earlier to avoid overcooking.
- If the rice is still firm after 1 hour, add a little hot broth, cover, and bake 10–15 more minutes.
variation (if any)
- Swap cream of mushroom with cream of chicken soup.
- Use brown rice (cook time will be longer).
- Add sliced mushrooms or bell pepper for more flavor.
- Use shredded cooked chicken and reduce liquid by 1/2 cup.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. Thaw them first for even cooking.
Q: Can I use low-sodium broth?
A: Yes. Taste before adding extra salt.
Q: What if the rice is not done after 1 hour?
A: Add 1/2 cup hot broth, cover, and bake 10–15 more minutes.
Q: Can I make this in a slow cooker?
A: Yes, you can adapt it, but cook times and liquid may change.
Q: Can I add cream cheese?
A: Yes. Mix a few tablespoons into the soup for extra creaminess.
Conclusion
If you want the original source and a full write-up, see this No Peek Chicken Casserole – The Country Cook: No Peek Chicken Casserole – The Country Cook
No Peek Chicken Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large baking dish, combine uncooked rice, chicken broth, cream of mushroom soup, chopped onion, mixed vegetables, garlic powder, salt, and pepper.
- Place the chicken breasts on top of the mixture.
- Cover tightly with aluminum foil and bake for 1 hour.
- If desired, remove the foil in the last 10 minutes of baking to sprinkle cheese on top.
- Let it sit for 5 minutes before serving.