If you’re looking for a comforting, foolproof dinner that feels like a warm hug on a plate, the No Peek Chicken Rice Casserole Recipe is your new best friend. This dish combines tender chicken, creamy soups, and fluffy rice all baked together without the stress of constant checking. The magic really happens when you let it cook undisturbed, making the chicken juicy and the rice perfectly tender. Trust me, once you try this No Peek Chicken Rice Casserole Recipe, it will quickly become one of those family favorite recipes you turn to again and again.
Ingredients You’ll Need
The beauty of the No Peek Chicken Rice Casserole Recipe lies in its simplicity and how each ingredient plays a crucial role in creating that perfect balance of flavors and textures. You’ll find familiar pantry staples here that come together effortlessly for a soul-satisfying dish.
- 1 ½ cups uncooked long-grain white rice: Provides the fluffy, tender base that soaks up all the savory goodness.
- 1 (10.5 oz) can low-sodium cream of chicken soup: Adds creamy richness to the rice, making every bite luscious.
- 1 (10.5 oz) can low-sodium cream of celery soup: Brings subtle flavor depth and keeps the dish moist.
- 1 ½ cups low-sodium chicken broth: Enhances flavor without overpowering, helping the rice cook perfectly.
- 2 pounds chicken tenders (about 12 strips): Juicy and quick-cooking, the star protein of the recipe.
- 1 teaspoon garlic powder: Gives a warm, savory punch.
- ½ teaspoon onion powder: Adds a gentle sweetness and complexity.
- ¼ teaspoon dried oregano: Brings a subtle herbal note that complements the chicken beautifully.
- ¼ teaspoon paprika: Imparts a mild earthiness and vibrant color.
- ¼ teaspoon freshly cracked black pepper: For just the right amount of heat and zest.
- 1 (1 oz) packet dry onion soup mix: The secret seasoning that perfectly ties everything together.
How to Make No Peek Chicken Rice Casserole Recipe
Step 1: Preheat and Combine
Start by preheating your oven to 375°F (190°C) and greasing a 9×13 inch baking dish—it’s important so the casserole doesn’t stick. In a mixing bowl, whisk together the uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth until everything is evenly combined. This creamy mixture will ensure the rice cooks tender and flavorful.
Step 2: Top with Chicken and Seasonings
Now, arrange the chicken tenders evenly over the rice mixture in the baking dish. This layering means the chicken stays juicy as it bakes. Sprinkle the garlic powder, onion powder, dried oregano, paprika, and freshly cracked black pepper evenly across the chicken and rice. Finally, sprinkle the dry onion soup mix on top—this adds a lovely savory crust after baking.
Step 3: Bake and Do Not Peek!
Cover the casserole tightly with foil to trap moisture and bake it in the oven for one hour. Here’s the key to the No Peek Chicken Rice Casserole Recipe’s charm: resist the urge to open the foil or peek inside early. That sealed environment makes the rice tender and the chicken incredibly juicy.
Step 4: Serve with Fluffy Rice
When your timer goes off, carefully remove the foil and fluff the rice gently with a fork to combine everything beautifully. The chicken will be perfectly cooked and infused with all those comforting flavors, ready to enjoy!
How to Serve No Peek Chicken Rice Casserole Recipe
Garnishes
Adding fresh garnishes can really brighten this hearty casserole. Try a sprinkling of chopped fresh parsley or green onions for a little pop of color and freshness. A squeeze of lemon juice can also add a lovely zing that cuts through the creamy richness.
Side Dishes
This casserole pairs wonderfully with simple, crisp sides. A fresh green salad with a light vinaigrette or steamed green beans tossed in lemon and garlic are fantastic choices. Roasted vegetables like carrots or broccoli also add a great balance of textures and nutrients.
Creative Ways to Present
If you want to make it extra special, serve the No Peek Chicken Rice Casserole Recipe in individual ramekins or mini cast iron skillets for charming single-servings. You can also sprinkle some shredded cheese on top during the last 10 minutes of baking for a melty, golden finish that everyone will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, you can store leftovers in an airtight container in the refrigerator for up to 3 days. The casserole holds up well, and flavors tend to deepen overnight, making for a tasty next-day lunch or dinner.
Freezing
This recipe also freezes beautifully. Place cooled portions in freezer-safe containers or bags, labeling them with the date. It will keep well for up to 2 months. Thaw in the fridge overnight for best results.
Reheating
For reheating, cover the casserole with foil and warm it in a 350°F oven until heated through, about 20-25 minutes. Alternatively, microwave individual servings on medium power to avoid drying out the chicken and rice.
FAQs
Can I use brown rice instead of white rice?
Brown rice requires a longer cooking time and more liquid, so it’s best to stick with long-grain white rice for this recipe to achieve that perfect tender texture within the hour baking time.
Is it necessary to use both cream of chicken and cream of celery soups?
Using both adds depth and creaminess while balancing flavors nicely. You could substitute one for cream of mushroom if desired, but combining the two is what makes this recipe so comforting and flavorful.
Can I substitute chicken breasts for chicken tenders?
Yes, you can use boneless, skinless chicken breasts cut into strips. Just be sure to keep them relatively uniform in size and monitor for doneness as cooking times may vary slightly.
What if I don’t have dry onion soup mix?
If you don’t have a packet on hand, a simple mixture of dried onion flakes, beef bouillon granules, and herbs can mimic the flavor. However, the packet is convenient and enhances the overall seasoning wonderfully.
Why is it called “No Peek” Chicken Rice Casserole Recipe?
The name comes from the essential technique of not opening the foil during baking. This “no peek” method traps steam to cook the rice perfectly and keeps the chicken juicy, making the final dish remarkably moist and tender.
Final Thoughts
There’s something truly special about a recipe that feels as cozy as it tastes, and the No Peek Chicken Rice Casserole Recipe delivers that in spades. It’s an easy, one-dish wonder ideal for busy weeknights or relaxed weekend dinners. Give yourself the gift of a stress-free cooking experience with this dish—you’ll love how it comforts everyone gathered around your table.
Print
No Peek Chicken Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This No Peek Chicken Rice Casserole is a comforting, all-in-one baked dish featuring tender chicken tenders cooked atop a creamy mixture of rice, chicken soup, and broth. Seasoned with garlic, onion, and herbs, it’s an easy casserole baked covered for an hour, producing perfectly cooked chicken and fluffy rice without stirring or peeking.
Ingredients
Rice and Soup Mixture
- 1 ½ cups uncooked long-grain white rice
- 1 (10.5 oz) can low-sodium cream of chicken soup
- 1 (10.5 oz) can low-sodium cream of celery soup
- 1 ½ cups low-sodium chicken broth
Chicken and Seasonings
- 2 pounds chicken tenders (about 12 strips)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon freshly cracked black pepper
- 1 (1 oz) packet dry onion soup mix
Instructions
- Preheat and Combine: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. In a mixing bowl, combine the uncooked rice with the cream of chicken soup, cream of celery soup, and chicken broth. Stir until blended well, then pour the mixture evenly into the prepared baking dish.
- Top with Chicken: Arrange the chicken tenders evenly over the rice mixture. Season the chicken with garlic powder, onion powder, dried oregano, paprika, and freshly cracked black pepper. Then sprinkle the dry onion soup mix evenly over the chicken and rice.
- Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 1 hour without removing the foil or stirring, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the casserole from the oven and carefully discard the foil. Fluff the rice gently with a fork, then serve the chicken and rice hot for a hearty, comforting meal.
Notes
- Do not remove the foil or stir the casserole during baking to ensure the rice cooks evenly and the chicken remains juicy.
- Use low-sodium soups and broth to control the salt content of the dish.
- Ensure chicken tenders are evenly spaced for uniform cooking.
- Check internal temperature of the chicken to confirm it is fully cooked.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
