No Peek Chicken Casserole
A comforting, hands-off casserole that brings the family together, featuring tender chicken, flavorful rice, and creamy soup.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (Choose similar-sized breasts for even cooking.)
- 1 cup long-grain white rice (Rinse quickly for less starch.)
- 1 can cream of mushroom soup (10.5 oz) (Use full-fat or reduced-sodium version.)
- 1 can cream of chicken soup (10.5 oz) (Mixing both soups gives depth.)
- 1.25 cups water (Use warm water for smoother blending.)
- 1 packet onion soup mix (Sprinkle evenly for flavor.)
- to taste salt and pepper (Season lightly before baking.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well-mixed.
- Grease a 9×13-inch baking dish and pour in the rice and soup mixture, spreading it evenly over the bottom.
- Place the chicken breasts on top of the rice mixture and season with salt and pepper.
- Sprinkle the packet of onion soup mix evenly over the chicken, ensuring each piece is well-coated.
- Cover the dish tightly with aluminum foil.
- Bake the casserole for 1 hour and 30 minutes.
- Once done, remove the casserole from the oven and let it rest for a few minutes before serving.
Notes
Serve family-style from the baking dish, with simple sides like steamed green beans or mixed salad. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.