Description
This No Peek Chicken Rice Casserole is a comforting and creamy one-dish dinner perfect for easy weeknight meals. Tender chicken breasts bake perfectly over a flavorful mix of rice, cream of mushroom and chicken soups, seasoned with garlic, onion, and paprika. Sealed tightly with foil, the casserole steams to juicy, melt-in-your-mouth perfection without the need to peek while baking.
Ingredients
Scale
Chicken and Rice Mixture
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth or water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (plus extra for topping)
- Salt and black pepper to taste
Optional Additions
- 1 tablespoon butter, cut into small pieces (optional, for extra richness)
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix the Base: In the prepared baking dish, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir until all ingredients are well mixed and evenly distributed.
- Add the Chicken: Arrange the raw chicken breasts on top of the rice and soup mixture in a single layer. Sprinkle a little extra paprika on top for color and flavor.
- Add Butter (Optional): Dot the top of the chicken and rice mixture with small pieces of butter if you desire added richness and tenderness.
- Seal and Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Place the dish in the oven and bake undisturbed (do not remove the foil) for 1 hour and 30 minutes.
- Rest and Serve: After baking, remove the foil carefully and let the casserole rest for 5 minutes. This resting period allows the dish to set and makes serving easier. Garnish with chopped fresh parsley if desired and serve hot.
Notes
- You can substitute the cream of mushroom soup with cream of celery soup for a flavor variation.
- Add frozen peas or mushrooms to the rice mixture before baking to incorporate vegetables.
- Make sure to seal the foil tightly to trap steam, which ensures the rice cooks thoroughly and the chicken stays moist.
- This dish can be made with chicken thighs instead of breasts for a juicier result.
