No-Peek Chicken and Rice Casserole Recipe

Introduction

This No-Peek Chicken and Rice Casserole is a comforting and easy one-dish meal perfect for busy weeknights. With tender chicken breasts nestled over creamy rice and flavorful soups, it requires minimal prep and delivers classic, hearty flavors.

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 for measurement)
• 1 tbsp butter
• 1 envelope Lipton Onion Soup mix

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Use the butter to generously grease a 9 x 13-inch baking pan.
2. Step 2: In a medium bowl, mix together the cream of mushroom soup, cream of chicken soup, 1 can of water, and the Minute Rice until well combined.
3. Step 3: Pour this mixture evenly into the buttered baking pan.
4. Step 4: Arrange the chicken breasts on top of the rice mixture in the pan.
5. Step 5: Sprinkle the Lipton Onion Soup mix evenly over the chicken breasts to add flavor.
6. Step 6: Cover the pan tightly with aluminum foil to keep moisture in and place it in the preheated oven.
7. Step 7: Bake for about 1 to 1 ½ hours, or until the chicken is fully cooked and the rice is tender.
8. Step 8: Remove from oven, let it sit for a few minutes, then serve and enjoy!

Tips & Variations

• For extra flavor, add chopped fresh herbs like parsley or thyme before baking.
• Substitute cream of celery soup for a different taste.
• Use chicken thighs instead of breasts for juicier meat.
• To make it gluten-free, search for gluten-free soup options and onion soup mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole does not freeze well due to the rice texture but can be refrigerated safely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of Minute Rice?

This recipe is designed for quick-cooking rice like Minute Rice, which absorbs liquids fast. Using regular rice will require more liquid and longer baking time.

What if I don’t have Lipton Onion Soup mix?

You can substitute with your own mix of dried onion flakes, garlic powder, beef or chicken bouillon, and herbs to mimic the flavor.

No-Peek Chicken and Rice Casserole Recipe

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★★★★★

5 from 60 reviews

This No-Peek Chicken and Rice Casserole is a comforting, easy-to-make dish perfect for busy weeknights. With tender chicken breasts baked atop a creamy blend of brown Minute rice, cream of chicken and mushroom soups, and seasoned with Lipton Onion Soup mix, this casserole requires minimal prep and no stirring during baking. The result is a hearty, flavorful meal with a creamy texture and perfectly cooked chicken, all made in one dish.

• Author: Luna
• 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

Scale 1x2x3x

Chicken

• 1 lb boneless, skinless chicken breasts

Rice and Soup Mixture

• 2 cups Minute Rice (brown rice recommended)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can of water (use one of the soup cans to measure)

Other

• 1 tbsp butter
• 1 envelope Lipton Onion Soup mix (approx. 1 oz)

Instructions

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Use the 1 tablespoon of butter to grease a 9 x 13-inch baking pan evenly to prevent sticking.
2. Mix the Rice and Soups: In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, one can of water (measured in one of the empty soup cans), and the 2 cups of Minute rice. Mix thoroughly until the ingredients are well combined.
3. Pour Mixture into Pan: Transfer the soup and rice mixture into the buttered baking pan, spreading it evenly to cover the bottom.
4. Arrange the Chicken: Place the boneless, skinless chicken breasts evenly on top of the rice mixture in the pan.
5. Add Seasoning: Sprinkle the Lipton Onion Soup mix evenly over the chicken breasts to add flavor.
6. Cover the Pan: Use aluminum foil to cover the baking pan tightly, sealing in moisture and allowing the chicken and rice to cook evenly.
7. Bake: Place the covered pan in the preheated oven and bake for 1 to 1 1/2 hours. Check to ensure the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the rice is tender.
8. Serve: Remove the pan from the oven, carefully take off the foil, then serve the casserole warm. Enjoy your hearty and creamy chicken and rice meal!

Notes

• Using brown Minute rice adds a nuttier flavor and additional fiber compared to white rice.
• Do not uncover the casserole during baking to keep moisture in and ensure the rice cooks properly.
• You can substitute regular onions or other soup mixes for variation in flavor.
• Ensure chicken is thoroughly cooked by checking internal temperature with a meat thermometer.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken casserole, rice casserole, easy dinner, one dish meal, baked chicken and rice, creamy chicken rice bake