Table of Contents

introduction

This No Peek Chicken Casserole is an easy, one-dish meal. It uses uncooked rice and simple pantry ingredients. You mix everything, cover the dish, and bake. For a slow-cooker option, try a crock-pot No Peek Chicken with Rice recipe for another way to cook it.

why make this recipe

This recipe saves time and work. You do little prep and let the oven do the rest. It feeds a family and costs little. The dish is creamy and mild, so picky eaters like it. You can add cheese for more flavor.

how to make No Peek Chicken Casserole

Follow the steps below. Do not lift the foil while it bakes the first hour. The steam cooks the rice and keeps the chicken moist. After you remove the foil, add cheese if you want and bake a little more.

Ingredients :

4 boneless, skinless chicken breasts
2 cups uncooked rice
1 can cream of chicken soup
2 cups chicken broth
1 onion, chopped
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese (optional)

Directions :

Preheat your oven to 350°F (175°C).
In a large baking dish, combine the uncooked rice, cream of chicken soup, chicken broth, chopped onion, garlic powder, paprika, salt, and pepper.
Lay the chicken breasts on top of the rice mixture.
Cover the baking dish tightly with foil.
Bake in the preheated oven for 1 hour.
After 1 hour, remove the foil and sprinkle cheddar cheese on top if desired.
Bake for an additional 15 minutes until the chicken is cooked through and cheese is melted.
Let it sit for 5 minutes before serving.

how to serve No Peek Chicken Casserole

Cut the chicken into slices or serve whole over the rice. Add a green salad or steamed vegetables on the side. Serve warm. A dollop of sour cream or extra shredded cheese works well for topping.

how to store No Peek Chicken Casserole

Cool to room temperature first. Put leftovers in an airtight container. Store in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave individual portions until hot. You can freeze for up to 2 months; thaw in the fridge before reheating.

tips to make No Peek Chicken Casserole

Use long-grain white rice for best results.
Make sure the dish is tightly covered so steam cooks the rice.
If your chicken breasts are thick, pound them a bit so they cook evenly.
Taste the mix before baking to check salt and pepper levels.
Let the casserole rest 5 minutes so juices settle and rice firms up.

variation (if any)

Add mixed vegetables (peas, carrots) to the rice mix for color and nutrition.
Use cream of mushroom soup instead of cream of chicken for a different flavor.
Sprinkle breadcrumbs on top with the cheese for a crunchy finish.
Use boneless thighs instead of breasts for richer taste.

FAQs

Q: Can I use brown rice?
A: Brown rice needs more liquid and longer baking time. Use quick-cooking brown rice and check package directions.

Q: Do I have to use chicken broth?
A: You can use water, but broth gives more flavor. Low-sodium broth helps control salt.

Q: Can I cook this in a slow cooker?
A: Yes. You can adapt it for a slow cooker, but cooking time and liquid may change.

Q: How do I know the chicken is done?
A: The chicken is done when it reaches 165°F (74°C) inside or when juices run clear and meat is no longer pink.

Conclusion

For another version and more tips, see No Peek Chicken Casserole – The Country Cook.