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No Peek Chicken and Rice Recipe

No peek chicken and rice casserole in a 9x13 baking dish fresh from the oven
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This creamy, savory no peek chicken and rice casserole is made with pantry staples and bakes up into a foolproof, comforting weeknight dinner the whole family will love.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts
  • 2 teaspoons ground black pepper, divided
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 2 tablespoons olive oil
  • 2 cups long-grain white rice
  • 10.5 ounces cream of chicken soup (1 can)
  • 10.5 ounces cream of celery soup (1 can)
  • 2 ounces onion soup mix (1 packet)
  • 2 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 350 degrees F.
  2. Slice chicken breasts in half lengthwise to create 6 thin cutlets. Season with 1 teaspoon each of black pepper, garlic powder, and onion powder.
  3. Heat olive oil in a large skillet over medium heat. Sear chicken cutlets in batches, browning each side briefly without cooking through. Transfer to a plate.
  4. In a 9×13 casserole dish, whisk together rice, cream of chicken soup, cream of celery soup, onion soup mix, chicken broth, Italian seasoning, and remaining 1 teaspoon each of black pepper, garlic powder, and onion powder until evenly combined.
  5. Place browned chicken cutlets on top of the rice mixture and press them in gently.
  6. Cover tightly with aluminum foil, pressing edges firmly all the way around to seal in steam.
  7. Bake for 1 hour and 30 minutes. Do not open the foil during baking.
  8. Remove from oven and rest for 5 to 10 minutes. Verify chicken reaches 165 degrees F before serving.

Notes

  • Use long-grain white rice only. Short-grain rice will overcook and turn mushy.
  • Pressing the foil tightly along all edges is the most important step – this traps steam for creamy rice and juicy chicken.
  • For a cheesy version, remove foil in the last 5 minutes and top with 1 to 2 cups shredded cheddar cheese.
  • Add a 10 to 12 oz bag of frozen mixed vegetables to the rice mixture before baking for extra nutrition.
  • Sodium note: This recipe is moderately high in sodium, primarily from the canned soups and onion soup mix. Using low-sodium broth and a reduced-sodium soup mix can help bring it down.

Nutrition

Find it online: https://www.benefitiany.com/no-peek-chicken/