This easy no-peek chicken recipe lives up to its name. Mix 4 ingredients (uncooked rice, chicken broth, two cans of Campbell's soup, Lipton's onion soup). This, plus the chicken breast, is basically the whole recipe! Place your casserole dish into the oven and forget about it until the chicken is done. And no peeking while it's cooking!
When you feel for making a simple chicken and rice casserole, this is the one to make. The chicken is tender and flavorful, nestled in a bed of fluffy flavored rice. The bonus is that there is minimal cleanup. I serve it with a green vegetable for color and recommend this oven-roasted broccoli recipe.
This recipe is prepared with similar ingredients to the No Peek Beef Tips With Gravy. I love all the gravy that this beef tip recipe makes! So do a lot of my readers. The No Peek Beef Tips recipe is the most-read recipe on my website! People are looking for quick, easy and inexpensive. This no-peek chicken and rice recipe I'm sharing now hits all those same criteria.
Table of contents
Why I love this recipe
Flavorful: Combining condensed soups, rice, and seasonings creates a comforting and savory dish that pleases most people. My kids especially enjoy dishes like this!
Easy: No-peek chicken is a one-dish meal, requiring minimal prep time, so you can tackle other tasks while it cooks in the oven. It is also a forgiving and foolproof recipe.
Budget-friendly: This no-peek chicken recipe with rice is a cost-effective meal that utilizes pantry staples and affordable ingredients. I plan on making this with boneless chicken thighs soon. It will be an easy substitution!
Family Friendly This dish is a guaranteed crowd-pleaser, perfect for weeknight dinners.
Ingredients
Remember that you only need 2 large chicken breasts to make 4 servings! That helps make it a cost-effective meal.
Chicken breasts - I usually buy two large breasts and slice them down the middle, so you have 4 chicken pieces weighing approx. 5-6 oz each. When purchased, a typical package of 2 chicken breasts weighs about 1 ¼ to 1 ½ lbs.
Package of onion soup - I often purchase Lipton's onion soup, but if you have a different brand you usually use, go ahead and use that. The onion soup is the flavor of this dish.
You need 2 cans of cream of chicken soup - I always seem to have Campbell's brand around (Yes, I stock up when things are on sale!). I've seen this made with Cream of Mushroom Soup, but my kids aren't fans. Honestly, you don't taste the cream of mushroom soup, but picky kids are picky kids! You can substitute a different brand of soup, as long as you like the flavor.
If watching salt intake, get the low sodium version. I find the dish salty but the rest of the family thinks it's perfect!
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Chicken Broth - If watching your salt intake, buy broth that is low in sodium. You can also use chicken broth cubes or Better than Bullion (the link is only to show you what this product looks like. It's less expensive at the store). Just dissolve per directions.
Instructions
Preheat oven to 350°F. I use a 9 x 13 inch baking dish for this recipe.
Step 1
In a large bowl, mix all listed ingredients except the chicken. Sometimes, I will use a whisk if I can't get the cream of chicken soup not to be lumpy.
Step 2
Pour the mixture into the bottom of a 9 x 13 dish sprayed with no-stick spray.
Place the chicken pieces on top of the rice mixture.
(I like to give the chicken a quick sear in a pan. It does not affect the favor of the final dish, it's just a personal preference thing!)
Step 3
Make sure to cover well with foil so that the liquid won't evaporate.
Step 4
Bake for 1 ½ hours in the oven. Check that the meat is tender and rice is soft. If it isn't, let it cook for another 20 minutes and check again. If there is no liquid left, add about ½ a cup of broth (or water) and seal again tightly before putting back in the oven.
Step 5
When ready to serve, remove chicken and fluff rice, and add some green herbs or dried seasoning to make this meal look more interesting. Fresh parsley, green onions or chives are great, or use dried parsley or dried chives (see how easy they are to make).
Recipe Tips
- Salt (sodium) levels can be reduced using low-sodium products and water instead of chicken broth.
- When ready to serve, remove chicken and fluff rice, and add some green herbs or dried seasoning to make this meal look more interesting. Fresh parsley, green onions or chives are great, or use dried parsley or chives.
Sides to serve with
Serve with simple colored sides such as steamed green beans, oven-roasted broccoli, or delicious roasted carrots. In the summer, I enjoy a salad instead of cooked vegetables as my side.
FAQs
Yes you can. You can try veggies like chopped-up carrots, corn, and green beans.
Yes, you can! Your main concern about the recipe being done will be the rice being cooked. I would add about ¼ cup more liquid so that the cooked chicken doesn't get dry.
Storage
Refrigerate in a sealed container up to 3 days.
Chicken and rice freeze well (3 months) but may need a little extra water when reheating.
Other Easy Meat Recipes
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Easy No Peek Chicken Recipe
Equipment
- 9 x 13 baking dish
Ingredients
- 1 ¼ pounds Chicken breasts I buy 2 large and cut them into 2 thin pieces each.
- 2 cups rice uncooked
- 2 cans cream of chicken soup can substitute a can of mushroom or celery
- 1 envelope onion soup mix I like Lipton onion soup mix but you can use what you normally purchase.
- 2 cups chicken broth low sodium will reduce the salt level in this recipe.
Instructions
- Preheat oven to 350F
- In a medium bowl, mix canned chicken soup, onion soup and chicken broth until well mixed. Pour into 9 x 13 baking dish .
- Cut two chicken breasts so you have 4 thin portions. Place 4 chicken pieces on top of rice. (I like to give the chicken a quick sear, but that is personal preference)Securely cover with aluminum foil. You don't want the liquid to evaporate.
- Cook for 1 ½ hours. Check if rice is tender and chicken is cooked through. If the rice isn't tender, you may need to sprinkle ½ cup of water on the casserole, seal it up well and bake for another 20 minutes.
- I let this sit for 5 minutes. Then I take the chicken out, fluff the rice and place the chicken back onto the rice. It just looks nicer! Sprinkle some fresh herbs like parsley, chives or green onion on top for color. If you don't have fresh herbs handy, use dried herbs like parsley or chives.
- I often have rice left over. I save it and use it the next day for lunch or dinner. We just don't eat the carbs like folks used to!
Notes
Recipe Tips
-
- Salt (sodium) level can be reduced using low-sodium products and water instead of beef broth.
- Chicken breast meat can be replaced by chicken thigh.
Sides to serve with
Serve with simple bright colored sides such as steamed green beans, steamed broccoli or cooked carrots. In the summer, I enjoy a salad instead of cooked vegetables as my side.Nutrition (I am not a nutritionist. These are estimates only)
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