This no-peek chicken and rice casserole only has 5 ingredients.
It's my go-to recipe when I'm looking for a super simple meal that I can whip up in less than 10 minutes.
From there, the oven does all the magic!
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Best of all, the whole family loves my no-peek chicken. Even our picky eaters.
It's a one-pan recipe that is simple to make and even easier to clean up.
All you'll need are Uncle Ben's long grain wild rice, 1 can cream of mushroom soup, 1 can cream of celery soup, 1 1/2 cans of water, and 1 1/2 pounds of boneless, skinless chicken breasts.
It's as easy as it gets! It's appropriately called no-peek chicken for good reason. You just fix it and forget it!
No-Peek Chicken and Rice Casserole
This no-fuss chicken dinner recipe is perfect on those busy weeknights when you're in a hurry.
It's a simple combo of condensed soups, long-grain rice, and tender chicken.
Combine the rice, soups, and water in a 9×13-inch baking dish. Mix well. Arrange the chicken on top.
Season with salt and pepper. Pop it in the oven and you're good to go!
This creamy chicken and rice dinner is the perfect comfort food, without the guilt!
You can feed your entire family in record time. Plus, the leftovers are divine.
Why Is It Called No-Peek Chicken?
Once you put the aluminum foil over the casserole, there's literally no peeking with this recipe!
Although tempting, it's important that this meal bake in its own juices. The steam will cook the rice and chicken to perfection. It keeps the chicken juicy and tender.
Tips & Tricks
- Speed up your meal with chicken tenders! The smaller pieces of chicken will make for a shorter baking time. Cut the cooking time by 20 to 30 minutes if you decide to go this route.
- Mix it up with different types of soup. Try cream of chicken soup instead of cream of mushroom. Or simply double up on the cream of celery.
- Lower the salt with reduced sodium soup. I promise it will taste just as good!
- Get creative with rice choices. You can even mix wild rice and white rice. Uncle Ben's has many to choose from!
- Use thinner chicken slices if in a rush. They'll cook for just one hour!
- Cheese makes everything better! If you'd like to make this a cheesy casserole, take the aluminum foil off during the last 5 minutes. Add 1 to 2 cups of shredded cheddar cheese on top. Then cook until melted.
How to Store Your Chicken and Rice Casserole
You can store this no-peek chicken rice casserole for 3-4 days in the fridge. Just be sure it's in an air-tight container.
Or, it can also be frozen in an air-tight container for up to 3 months. You can freeze it in smaller portions for a quick and easy weeknight dinner.
When you're ready to your frozen no-peek chicken, just pull it out of the freezer and let it thaw in the fridge overnight.
Then reheat it in the oven at 350 degrees F until the chicken is heated all the way through.
More Chicken Dishes You'll Enjoy
Chicken Piccata
Coca Cola Chicken
Ritz Cracker Chicken
Applebee's Fiesta Lime Chicken
Melt in Your Mouth Chicken
No-Peek Chicken (Just 5 Ingredients)
This No-Peek Chicken Casserole has just 5-ingredients. With chicken breast, rice, cream of mushroom soup, and cream of celery soup, you can have this one-pan meal ready in 10 minutes!
6
servings10
minutes1
hour30
minutesIngredients
2 (6 ounce) boxes Uncle Ben's long grain wild rice
1 (10.5 ounce) can cream of mushroom soup
1 (10.5 ounce) can cream of celery soup
1 1/2 cans water or chicken broth (use empty soup can)
1 1/2 pounds boneless, skinless chicken breasts or thighs
kosher salt and freshly ground pepper (to taste)
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- Combine the rice, seasoning packet, soups, and water in the baking dish and mix together until combined.
- Place chicken on top of rice and season with salt and pepper.
- Cover the dish with aluminum foil and seal tightly. Bake for 1 hour and 30 minutes, or until rice has absorbed all liquid.
- No peeking! Keep the dish covered while baking. Then, serve and enjoy!
Notes
- Instead of Uncle Ben's, use 2 cups uncooked long grain white rice and 2 cups water/broth.
50 Comments
I made this last night so easy to make.
Oh my.. I’m going to have lots leftovers and lunch for the next day.
Everyone enjoy it.
Just got this recipe but will be making this soon
This was good! I added broccoli and chopped onion and garlic. I stove-boiled the rice a bit to speed the cook time, and then just emptied the still-watery stove top rice into the cream of chicken soup. I didn’t have cream of celery so I used cream of mushroom and added celery seed.
I like to add a drained can of sliced water chestnuts and some sautéed mushrooms. Top
with some cheese and let it melt. Delicious!
That picture doesnt look like just chicken and rice! What is the greenisg look?
My Mom would make this for a Sunday dinner.
Easy one pan recipe. 😋
Delicious and easy recipe for when you don’t feel like spending a lot of time in the kitchen! My mother used to make this when we were growing up, so it is an oldie. We saute fresh mushrooms in olive oil and add them, along with a couple of cans of green beans.
Delicious and easy recipe for when you don’t feel like spending a lot of time in the kitchen! My mother used to make this when we were growing up, so it is an oldie. We saute fresh mushrooms in olive oil and add them, along with a couple of cans of green beans.
What seasoning packet?
I also make this recipe using pork chops instead of chicken.
My recipe added a package of Lipton Onion Soup sprinkled over the top before covering it. It was a great entree to make for guests. No concern if cocktails ran late.
Great recipe for an easy meal on a cold night! I’ve made it half a dozen times or so. I use the Aldi wild rice box mixes to make this even more affordable.
Love your recipes
Can I use frozen breasts and cook little longer?
It was delicious!!!
Is the chicken bone-in?
We love this recipe! It’s quick and easy to make. We have it about 3 times a month. I follow the directions exactly, sometimes adding some shredded cheese and french fried onions on top. Thank you for sharing this. It’s delicious!
I use ben’s box of rice and the rest of the ingredients listed…for YEARS!
I made this recipe (and I’ve made several others from your enewsletter) and it came out great! We will definitely try this one again. I am the chef in this home and I love trying the recipes you come up with. We haven’t had a bad one yet!
Yay!
So glad you’re enjoying the recipes, David!
Hi Kim
I tried the recipe for the first time with white rice.
I otherwise followed the recipe and baked @ 350 degrees for 1 and a half hours.
The rice was way over cooked and somewhat mushy.
I will try again using the wild rice to see how it turns out.
Hi, Mike!
Sorry this one didn’t work out for you the first time around. But yes, it should do better with wild rice. White rice cooks quite a bit faster than wild rice (45 mins. to an hour instead of 90 mins.). So if you want to make it again with white rice, just adjust your cooking time accordingly. 🙂