No-Peek Chicken and Rice Casserole Recipe
Introduction
This No-Peek Chicken and Rice Casserole is a comforting, hands-off meal perfect for busy weeknights. Tender chicken breasts bake atop a creamy, flavorful rice mixture, all cooked together in one dish for easy cleanup.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups Minute Rice (brown rice recommended)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can water (use one of the empty soup cans to measure)
- 1 tbsp butter
- 1 envelope Lipton Onion Soup mix
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Use the butter to grease a 9 x 13-inch baking pan.
- Step 2: In a medium bowl, mix together the cream of mushroom soup, cream of chicken soup, water, and Minute Rice until well combined.
- Step 3: Pour the rice and soup mixture evenly into the prepared baking pan.
- Step 4: Place the chicken breasts on top of the rice mixture, arranging them in a single layer.
- Step 5: Sprinkle the Lipton Onion Soup mix evenly over the chicken breasts.
- Step 6: Cover the pan tightly with aluminum foil and bake in the preheated oven for 1 to 1 ½ hours, or until the chicken is cooked through and the rice is tender.
- Step 7: Remove from oven, let rest for a few minutes, then serve and enjoy!
Tips & Variations
- Use bone-in chicken thighs instead of breasts for more moisture and flavor.
- For a creamier casserole, stir in ½ cup of shredded cheese just before serving.
- Add frozen mixed vegetables to the rice mixture for extra color and nutrition.
- If you prefer white rice, swap the brown Minute Rice with the same amount of instant white rice.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. Avoid freezing as the texture of the rice may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh onion instead of Lipton Onion Soup mix?
Fresh onion won’t provide the same concentrated flavor and seasoning as the soup mix, but you can sauté finely chopped onions and mix in some beef or chicken bouillon powder as a substitute.
Is it necessary to cover the casserole with foil?
Yes, covering with foil helps keep moisture in, ensuring the chicken stays tender and the rice cooks evenly without drying out.
PrintNo-Peek Chicken and Rice Casserole Recipe
A comforting and easy No-Peek Chicken and Rice Casserole that combines tender chicken breasts with creamy soups and flavorful onion soup mix, baked together with brown rice for a one-dish meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts
Rice Mixture
- 2 cups Minute Rice (brown rice recommended)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can water (use one of the soup cans to measure)
- 1 tbsp butter (for greasing the pan)
- 1 envelope Lipton Onion Soup mix
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Use the 1 tablespoon of butter to thoroughly butter a 9 x 13 inch baking dish to prevent sticking.
- Mix the Rice and Soups: In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water (using the empty soup can as a measure), and the 2 cups of Minute Rice. Stir well until the mixture is evenly blended.
- Assemble the Casserole: Pour the rice and soup mixture into the buttered baking dish, spreading it out evenly.
- Add the Chicken: Place the boneless, skinless chicken breasts on top of the rice mixture, arranging them evenly across the surface.
- Season the Chicken: Sprinkle the entire envelope of Lipton Onion Soup mix evenly over the chicken breasts to infuse the dish with savory onion flavor.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Place it in the preheated oven and bake for 1 to 1 ½ hours, or until the chicken is fully cooked through and the rice has absorbed the liquid.
- Finish and Serve: Carefully remove the foil (watch out for steam), check that the chicken is cooked to an internal temperature of 165°F (74°C). Let it rest for a few minutes, then serve warm and enjoy your delicious, no-fuss casserole.
Notes
- Using brown rice Minute Rice adds a healthier, fiber-rich option to the dish.
- If you prefer, substitute the soup cans with low-sodium or homemade soups for better flavor control.
- Covering tightly with foil is essential to retain moisture and ensure the rice cooks evenly.
- Check the chicken doneness by cutting into the thickest part to ensure no pink remains or use a meat thermometer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: chicken casserole, rice casserole, baked chicken, easy casserole, one dish meal, creamy chicken rice
