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This no peek chicken casserole is creamy, savory, and absolutely delicious! Juicy chicken baked in creamy rice makes for an easy dinner recipe that the whole family will enjoy.
No Peek Chicken and Rice
Everyone loves a good chicken and rice casserole. What makes this no peek chicken recipe extra special is how irresistibly juicy the chicken is.
And that can be credited to the no-peek method: just cover your casserole with foil, set it in the oven, and no peeking allowed until it’s all done!
Why You’ll Love this No Peek Chicken Recipe:
- Easy Recipe: This recipe requires simple ingredients and is an easy, set-it-and-forget-it meal.
- Versatile: Feel free to use whatever cream of soups or long-grain rice you like for a dish that is all your own.
- Ultra Creamy: This casserole is baked in a can of cream of celery and cream of chicken soup to make the most deliciously creamy chicken.
Serve this no peek chicken dish whenever you’re craving an easy comfort food meal. This dinner will be an instant family favorite that even the kids will enjoy.
How to Make No Peek Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat oven to 350°F. Slice and season your chicken breast according to the instructions below (in the recipe card).
- Next, heat oil in a large skillet and add half of the chicken. Cook each side just until browned and transfer them to a plate; repeat with the remaining chicken.
- Whisk together the ingredients for the rice mixture in a 9×13 casserole pan and add the chicken on top.
- Cover the pan with aluminum foil and bake for 1 hour and 30 minutes. Don’t peek!
No peek chicken is an easy casserole made from chicken breasts, long-grain rice, cream of chicken and celery soups, onion soup mix, chicken broth, and seasonings.
It’s called no peek chicken because once you place the aluminum foil on top of the casserole, there’s no peeking. It’s important to trap in the steam so that the casserole will bake in its own juices and the chicken will remain tender, so don’t be tempted to peek!
Yes, but you will need to thaw the chicken overnight in the refrigerator before searing it and adding it to the casserole.
Absolutely! You may need to cook the casserole for a bit longer if using brown rice.
Nope! Add uncooked rice step 4. It will cook as the casserole bakes, infusing with delicious flavor.
If you want, mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe. I like using frozen mixed vegetables.
Recipe Tips and Tricks
- Use chicken tenders instead of breasts if you find yourself in a hurry. It’ll shorten the bake time by 20-30 minutes.
- Everything tastes better with cheese! To add cheese to your casserole dish, take the aluminum foil off when there are 5 minutes left in the cooking time. Then add 1 to 2 cups of shredded cheddar cheese, and cook until melted and bubbly.
- You can use other types of rice in this recipe as long as it’s long-grain. Short grain will overcook and turn mushy.
Make Ahead Instructions
You can fully assemble no peek chicken up to 1 day in advance. Store it covered in the refrigerator until ready to bake.
Storage Instructions
Store leftover no peek chicken in an airtight container in the refrigerator for up to 3 days. Reheat in 30-second increments in the microwave or in a 350°F oven for 20-30 minutes, until warmed through.
Freezing Instructions
Freeze no peek chicken in an airtight container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use chicken thighs instead of chicken breasts.
- You can use long-grain brown rice instead of white rice, but you may need to bake the casserole for a bit longer.
- You can use any “cream of” soup you like, such as cream of mushroom or cream of broccoli.
- You can use vegetable broth instead of chicken broth.
- Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe.
- To make this no peek chicken cheesy, remove the foil in the last 5 minutes of baking, add 1-2 cups of shredded cheddar cheese, and cook until melted and bubbly.
Serving Suggestions
Serve no peek chicken with a side of roasted vegetables or a hearty salad.
Tips for the Best No Peek Chicken
- Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
- As soon as the foil goes on, do not peek! We need all of the steam to keep this dish moist!
We hope you and your family enjoyed this easy no peek chicken casserole dish! If you don’t devour it in one night, this creamy chicken and rice make for delicious leftovers. So, go ahead and add this rice bake to your rotation. Your family will thank you!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
No Peek Chicken Recipe
This no peek chicken casserole is creamy, savory, and absolutely delicious! It’s a super easy dinner recipe that the whole family will enjoy.
Prep: 15 minutes
Cook: 1 hour 45 minutes
Total Time : 2 hours
Instructions
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Preheat oven to 350°F.
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Slice the chicken breasts in half, and season the cutlets with half the pepper, garlic powder, and onion powder.
3 boneless, skinless chicken breasts, 2 teaspoons ground black pepper, 2 teaspoon garlic powder, 2 teaspoon onion powder
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Heat the oil in a large skillet and add half of the chicken. Cook each side just until browned and transfer them to a plate; repeat with the remaining chicken.
2 tablespoon olive oil
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Whisk together your rice, cream of chicken soup, cream of celery soup, onion soup mix, chicken broth, Italian seasoning, pepper, garlic powder, and onion powder in a 9×13 casserole pan.
2 cups long-grain rice, 10.5 ounces cream of chicken soup, 10.5 ounces cream of celery soup, 2 ounces onion soup mix, 2 cups low-sodium chicken broth, 1 teaspoon Italian seasoning
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Add the chicken on top of the rice mixture.
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Cover the pan with aluminum foil and bake for 1 hour and 30 minutes.
Notes
- You can use chicken thighs instead of chicken breasts.
- You can use long-grain brown rice instead of white rice, but you may need to bake the casserole for a bit longer.
- You can use any “cream of” soup you like, such as cream of mushroom or cream of broccoli.
- You can use vegetable broth instead of chicken broth.
- Feel free to mix your favorite 10 to 12-ounce bag of frozen vegetables into this recipe.
- To make this no peek chicken cheesy, remove the foil in the last 5 minutes of baking, add 1-2 cups of shredded cheddar cheese, and cook until melted and bubbly.
- Be sure to use long-grain rice, as short-grain will overcook and turn mushy.
- As soon as the foil goes on, do not peek! We need all of the steam to keep this dish moist!
Storage: Store no peek chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Nutrition Facts
No Peek Chicken Recipe
Amount Per Serving
Calories 460
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 46mg15%
Sodium 1457mg63%
Potassium 520mg15%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 2g2%
Protein 21g42%
Vitamin A 258IU5%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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