No-Peek Chicken and Rice Casserole Recipe
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.
- 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
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
- 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.
- 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.
- Pour Mixture into Pan: Transfer the soup and rice mixture into the buttered baking pan, spreading it evenly to cover the bottom.
- Arrange the Chicken: Place the boneless, skinless chicken breasts evenly on top of the rice mixture in the pan.
- Add Seasoning: Sprinkle the Lipton Onion Soup mix evenly over the chicken breasts to add flavor.
- Cover the Pan: Use aluminum foil to cover the baking pan tightly, sealing in moisture and allowing the chicken and rice to cook evenly.
- 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.
- 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
