Name: No-Peek Chicken and Rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3-4 boneless skinless chicken breasts; 2 Tbsp Kinder Buttery Steakhouse Rub; 2 cups long grain white rice; 1 can (284ml) cream of mushroom soup; 1 can (284ml) cream of chicken soup; 2 cups low sodium chicken broth; 1 package onion soup mix; chopped parsley, for garnish

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No-Peek Chicken and Rice is the ultimate comfort food, in one dish. This easy dinner recipe combines tender chicken on a bed of flavorful rice. This comforting and cozy dinner is sure to become a family favorite.

Don’t you just love easy recipes that are ideal for busy weeknights? This No peek chicken and rice is just that. It’s a recipe where you mix and pop into the oven.

So simple to make, and with great results!

No peek chicken and rice casserole has just 6 ingredients, and can be easily varied to suit what you have on hand.

The next time you want a no fuss weekday dinner, this no peek chicken recipe is sure to impress. With its easy 10 minute pre time, to the one pan cleanup – you’ll love more than just the incredible taste.

The base has a has a creamy combination of rice, both cream of mushroom and chicken soup, and chicken broth. It’s topped with seasoned chicken breasts topped with onion soup mix.

Our whole family couldn’t wait to have leftovers of this cover and bake casserole the next day. Even the picky eaters approved!

Serve with your choice of vegetable side such as a side salad, broccoli, air fryer asparagus, or roasted green beans. It’s a hearty meal that will leave your bellies full and more time spend out of the kitchen.

What Is No Peek Chicken?

This no-peek chicken and rice dish gets its name from the way it’s cooked. It’s always tempting to lift the foil and sneak a peek at food while it’s cooking yet “no peek chicken” means you don’t sneak that peek!

No peeking serves an important purpose. The well sealed foil traps the steam so that the chicken gets tender and juicy.

It’s a hands off no fuss chicken dinner recipe that can also be called ‘Forgotten Chicken’ because you literally pop it into the oven and forget about it!

Why You’ll Love No Peek Chicken

Total Time: 60 Minutes

Serves: 4

EASY RECIPE – No pre-cooking, no fuss, and an easy 10 minute prep time. It’s a mix and bake dinner that anyone can make.
SIMPLE INGREDIENTS – This recipe calls for just basic ingredients with plenty of room to make variations based on preference or what you have on hand.
CONVENIENT – So easy to make, it’s perfect for busy weeknights.
MAKE AHEAD – You have the option to make it ahead and freeze for later!
COMFORTING – This is total comfort food, and perfect for fall and winter.

Ingredients and Notes

As always the full recipe is on the printable recipe card at the end of the post.

Boneless Skinless Chicken Breasts – We like to butterfly the chicken breasts for this recipe. If you prefer not to do so, increase the bake time by 10 minutes.
Kinder Buttery Steakhouse Rub – I got his on my travels recently and love this spice blend. I have substitution options below if you don’t have this.
Long-Grain White Rice – Use long grain white rice and not instant or short grain, or it will tend to overcook and be mushy.
Cream of mushroom Soup and Cream of Chicken Soup – Use low sodium varieties if you can, or just make sure the broth is low sodium.
Chicken Broth – I suggest using low sodium chicken broth if you can, as the soups and spices have sodium already. It’s better to use low sodium pantry items and add salt later if needed.
Dry Onion Soup Mix – You can use store-bought packets or make our homemade onion soup mix – it’s delicious!
Fresh Parsley – This is garnish, so totally optional!

How to Make No-Peek Chicken and Rice

Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish with nonstick cooking spray. Set aside.
If your chicken breasts are quite thick, butterfly cut them into equal pieces. Season both sides of the chicken pieces.
In a medium sized bowl – combine the uncooked rice, both cans of soup, and chicken broth. Pour the mixture into the prepared baking dish.
Place the seasoned chicken on top of the rice mixture. Evenly sprinkle the dry onion soup mix on top of the entire casserole.
Cover the casserole dish well (and tightly) with aluminium foil, and place into preheated oven.
Bake for 50 minutes, and no peeking!
Remove the chicken dish from oven and sprinkle with chopped parsley for garnish.
Serve warm, and enjoy!

Tips for Success

Absolutely No Peeking – Have I stressed this enough yet? As the title suggests, the trapped steam cooks the meat and rice, so wrap it tightly with aluminum foil to bake. And … no peeking!
Watch the Sodium – If you use regular soups, broth and spices, you could over salt this dish. So use reduced sodium soups and low sodium broth if you can. It’s always best to add salt after cooking if needed.
As a Reminder – The final temperature of safe cooked chicken is 165F. So when in doubt, check the internal temperature with an instant-read thermometer.

PRO TIP: To avoid sticky rice, rinse rice before using to remove any of the extra starch that cause rice to stick together.

Substitutions and Variations

Use brown rice instead of white rice, yet it will take a little longer to cook. A good option is uncle ben’s long grain, jasmine rice, or Long Grain and Wild Rice.
Try Cream of Celery Soup instead of cream of mushroom OR chicken.
Substitute chicken stock with vegetable broth if preferred.
Add frozen vegetables or small pieces of broccoli to the rice mixture. No peek chicken and rice with broccoli is very good!
After baking top with shredded cheese, and place back in the oven uncovered until the cheese is melted.
You can use the half the amount of onion soup mix and add some panko bread crumbs or french fried onions as toppings as well.

If you need new chicken recipes to try and love, our Baked Panko Chicken is a must!

Serving Suggestions

There are plenty of options when it comes to tasty side dishes for this no peek chicken casserole recipe. Here are some suggestions:

While this chicken rice casserole is baking, make Glazed Carrots or Roasted Parmesan Green Beans.
Use your air fryer for Green Beans or Corn on the Cob.
A tossed green salad is always a healthy side.
Air Fryer Garlic Bread or Easy Baking Powder Biscuits are always a good choice.

FAQs about No Peek Chicken

Yes, yet make sure they are not so big that it’ll take too long to cook. You also run the risk of having overcooked rice if the cook time is too much. Smaller chicken breasts and/or partially defrosted would be the best bet. Again, check the internal temperature to make sure it’s cooked properly.

Yes, but know that brown rice takes longer to cook. So it’s a balance between being cooked and preventing dryness. Try increasing the cook time by 10 minutes if using brown rice.

Absolutely you can! Make this chicken and rice casserole up to a day before baking, storing it in the fridge. You can assemble this dish up to a day in advance and keep it in the refrigerator. If it goes into the oven cold though, bake it 5 minutes longer.

If you don’t have Kinders Buttery Steakhouse Rub, you can use your preferred seasoning blend. As well you can try a blend of garlic powder, thyme, ground pepper, oregano and basil.

Storage, Reheating and Freezing

Store: Store leftover No-Peek Chicken and Rice in an airtight container (and in the refrigerator), for up to three days.

Reheat: You can either reheat in the microwave or in the oven at 350 degrees Fahrenheit until heated through.

Freeze: You can freeze No-Peek Chicken and Rice for up to a month. To do so, make the recipe yet don’t bake. Wrap generously with aluminum foil and freeze. It’s best to thaw it in the fridge overnight before baking.

More Easy Casserole Recipes

No-Peek Chicken and Rice

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Looking for an easy yet satisfying dinner? Our No-Peek Chicken and Rice recipe is a must-try - just combine the ingredients, pop it in the oven, and let it do its magic! No fuss, all flavor - this comforting meal has tender chicken, creamy fluffy rice and flavorful seasonings.

Ingredients

3-4 boneless skinless chicken breasts
2 Tbsp Kinder Buttery Steakhouse Rub
2 cups long grain white rice
1 can (284ml) cream of mushroom soup
1 can (284ml) cream of chicken soup
2 cups low sodium chicken broth
1 package onion soup mix
chopped parsley, for garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 baking dish with nonstick cooking spray. Set aside.
If your chicken breasts are quite thick, butterfly cut them into equal pieces. Season both sides of the chicken pieces.
In a medium bowl, combine the rice, both cans of soup, and chicken broth. Pour into the prepared baking dish.
Place the seasoned chicken on top of the rice mixture. Evenly sprinkle the onion soup mix on top of the entire casserole.
Cover the baking dish well with aluminium foil and place into preheated oven.
Bake for 50 minutes, no peeking! (see notes for bake time if you didn't butterfly the chicken).
Remove from oven and ensure the internal temperature of the chicken has reached 165 degrees Fahrenheit. Sprinkle with chopped parsley for garnish.
Serve and enjoy.

Notes

To substitute the Kinder spice: try a blend of garlic powder, thyme, ground pepper, oregano and basil. Or use your own favorite spice blend.
When using whole thick chicken breasts, add on an extra 10 minutes of cook time.
Cover and refrigerate for up to 3 days.
Make this ahead of time and freezer friendly.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgSodium: 1131mgCarbohydrates: 40gFiber: 2gSugar: 6gProtein: 48g

Created by Tammi Roy

Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.

The Best No-Peek Chicken and Rice