Creamy chicken, flavorful rice, and savory soup—talk about yum! No peek chicken casserole is an easy dinner recipe that the whole family will love. Yes, even the picky eaters!
Love this? Be sure to give the Chicken Bacon Ranch Tater Tot Casserole a try next!
Jump to:
- What makes this recipe irresistible
- Ingredients you’ll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- How to store leftovers
- Repurpose with purpose
- More recipes you’ll love
- Perfect pairings: what to serve with
- No Peek Chicken Recipe
What makes this recipe irresistible
The only equipment you need to make this no-peek chicken recipe is one casserole dish. Clean-up is super easy! With just eight simple ingredients and a one-hour, zero-effort cooking time, this chicken dish is perfect for busy weeknights!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Long grain wild rice mix - I used Uncle Ben's Wild Rice Mix.
- Cream of mushroom soup and cream of celery soup - Replace with a can of cream of chicken soup or any other canned soup you prefer!
- evaporated milk
- canned sliced mushrooms
- butter
- Boneless skinless chicken breasts - Feel free to substitute the chicken breasts for skinless chicken thighs or chicken tenders.
- onion soup mix
Creative variations to try
- Season this chicken casserole recipe with garlic powder, Italian seasoning, or black pepper for a different pop of flavor.
- Garnish with freshly chopped parsley to add some color and herbal freshness!
- I've made this with a long-grain wild rice blend and plain white rice. The plain rice is the most creamy. I love the texture of the blend myself. Let me know in the comments what your preference is!
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the recipe card. Click on the photo to blow it up for clear instructions!
#1 Spray the casserole dish with nonstick cooking spray.
#2 Mix together the cream soup, milk, butter, mushrooms and rice in the dish.
#3 Add the chicken breasts, topped with onion soup mix.
#4 Seal and bake the No Peek Chicken Casserole.
Essential tools for this recipe
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Frequently asked questions (FAQ’s)
Once you layer the boneless chicken breasts on the rice mixture, cover it with aluminum foil, and bake—then, no peeking! The foil seals in the moisture, guaranteeing juicy chicken and creamy rice!
Nope, there's no need to cook the rice ahead of time. Just mix it with the canned cream soups, and you’re good to go!
Instant rice is a no-no in this recipe unless you love mushy rice. Minute rice cooks in less than five minutes and bakes in the oven for an hour—you do the math!
No, I don’t recommend it. Brown rice takes longer to cook and needs more liquid than white rice. It may still be tough and hard by the time the rest of the casserole is cooked. Stick with long-grain white rice, jasmine rice, or wild rice in this casserole recipe for the best result.
Deb’s tips for the perfect dish
Use heavy-duty aluminum foil to seal the casserole. If you don't have heavy-duty, use two sheets of foil. It will seal better and ensure moisture doesn’t escape and dry out the casserole.
- Choose uniform-sized chicken breasts to ensure they cook equally.
- If you want a more subtle onion flavor, stir the Lipton onion soup mix in with the rice and canned soups instead of sprinkling it on top.
- Use an instant-read thermometer to make sure that the internal temperature of the chicken reaches 165 degrees F.
How to store leftovers
Refrigeration—Refrigerate cooled no peek chicken casserole in an airtight container or covered in plastic wrap for 3-4 days.
Freezing—Tightly cover the baking dish in plastic wrap and aluminum foil or store it in an airtight container in the freezer for up to 3 months.
Reheating—Warm leftovers (covered) in a 350-degree F oven or pop a portion in the microwave for a few minutes. If the casserole seems dry, add a splash of chicken broth.
If the casserole is frozen, thaw the chicken casserole in the fridge overnight before reheating.
Repurpose with purpose
Leftovers of this meal make a great soup! You have all the soup-making basics! Diced some veggies—onion, celery and carrots.
Then, saute them until soft. Dice the leftover chicken and add it and the leftover rice into a soup pot with chicken broth. Wala! You have a beautiful bowl of soup!
More recipes you’ll love
If you love a great chicken casserole, I can help you find a new favorite! Click on the picture, and it will take you right to the recipe!
You'll find even more of our most popular easy chicken casserole recipes here!
Perfect pairings: what to serve with
- 3-Ingredient Steamed Green Beans cook in the microwave in minutes and pair well with hearty meals like no peek chicken casserole.
- Turn it into a complete meal with a refreshing Cucumber Tomato Salad made of sweet tomatoes, crunchy cukes, and salty feta cheese.
- 4-Ingredient Peanut Butter Cookies are a classic, easy dessert that disappear fast! They're the perfect finish to any comforting meal.
Isn't this yummy? It's always been one of my Dad's favorite meals. He loves the creamy rice!
You'll love it, too. The prep is so easy, and it's a great meal. Comment below and tell me what you enjoy most!
No Peek Chicken Recipe
Equipment
- 1 9x13 casserole dish
Ingredients
- 6 ounce package long grain wild rice mix
- 10-¾ ounces condensed cream of mushroom soup undiluted
- 10-¾ ounces condensed cream of celery soup undiluted
- 12 ounce can evaporated milk
- 4 ounce can sliced mushrooms optional
- 2 tablespoons butter melted
- 4 boneless skinless chicken breasts
- 1 envelope onion soup mix
Instructions
- Preheat the oven to 350 degrees. Spray 9x13 casserole dish with non stick cooking spray, set aside.
- Combine the rice, the contents of its seasoning packet, the cream soups, butter, mushrooms and evaporated milk in the casserole dish. Stir to combine with a whisk.
- Arrange the chicken breasts over the rice mixture in a single layer and then sprinkle the onion soup mix evenly over the top of the casserole.
- Cover tightly with foil and bake in the preheated oven for one hour. Remove from the oven and let stand 10 minutes before uncovering.
- Chicken is done when it reaches an internal temperature of 165 degrees.
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