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!
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Why you'll love this recipe
✔️ The only equipment you need to make this no-peek chicken recipe is one casserole dish, so cleaning up is super easy.
✔️ No need to cook the rice ahead of time—just mix it with the canned cream soups, and you’re good to go!
✔️ With just eight simple ingredients and a one-hour, zero-effort cooking time, this chicken dish is perfect for busy weeknights!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- long grain wild rice mix
- condensed cream of mushroom soup
- condensed cream of celery soup
- evaporated milk
- canned sliced mushrooms
- butter
- boneless skinless chicken breasts
- onion soup mix
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- 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.
Equipment
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FAQ's
Once you layer the boneless chicken breasts on top of the rice mixture, you cover it with aluminum foil and bake—no peeking! The foil seals in the moisture to guarantee juicy chicken and creamy rice.
Unless you love mushy rice, instant rice is a big no-no in this recipe. Minute rice cooks in less than 5 minutes. This rice 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.
Test kitchen tips
- Use an instant-read thermometer to make sure that the internal temperature of the chicken reaches 165 degrees F.
- If you use frozen chicken, choose smaller chicken breasts (or cut large ones into three chunks) to ensure they cook all the way through.
- Don’t use brown rice or instant rice—you want your rice to be fully cooked, but not mushy.
- 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.
- Make sure the aluminum foil doesn’t have any tears or holes in it so moisture doesn’t escape and dry out the casserole.
- Reheat leftovers with a splash of chicken broth to keep the casserole moist.
Variations
- Feel free to substitute the chicken breasts for skinless chicken thighs or chicken tenders.
- Replace the cream of mushroom soup or cream of celery soup with a can of cream of chicken soup or any other canned soup you prefer.
- 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!
Storage
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 up leftovers (covered) in a 350-degree F oven, or just pop a portion in the microwave for a couple of minutes. Be sure to thaw frozen chicken casserole in the fridge overnight before reheating.
Related recipes
- Lemon Chicken Casserole is the perfect combination of juicy chicken, tender rice, and tangy lemon. It will make your taste buds sing.
- One of my favorites from the blog is the Monterey Chicken Spaghetti. I just love the cheesy sauce and spinach with all the noodles. It's delicious!
- Chicken Cordon Bleu Casserole is another easy, home-cooked meal featuring delicious tender chicken—plus ham and cheese!
- Try my Easy Chicken Pot Pie Casserole next time you’re craving filling comfort food. The rich gravy sauce and flaky crust are drool-worthy.
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.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
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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