Description
This No Peek Chicken & Rice Casserole is a comforting and easy-to-make dish that combines tender chicken breasts with a creamy blend of rice, soups, and flavorful seasonings. The casserole is baked covered to trap steam, ensuring perfectly cooked, moist chicken and fluffy rice in one convenient dish, ideal for a hearty family meal.
Ingredients
Scale
Rice Mixture
- 1 ½ cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 ½ cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Chicken & Topping
- 4 boneless, skinless chicken breasts
- 2 tbsp butter, melted
- 1 tbsp dried parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the casserole evenly.
- Prepare Rice Mixture: In a large bowl, thoroughly combine the uncooked long-grain white rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper, stirring until smooth and well mixed.
- Assemble Casserole: Grease a 9×13-inch baking dish and pour the rice mixture evenly inside, making a flat layer for the chicken to rest on.
- Add Chicken: Place the four boneless, skinless chicken breasts directly on top of the rice mixture, gently pressing them slightly into the sauce so they are partially submerged.
- Butter Drizzle: Drizzle the melted butter evenly over the chicken breasts to add richness and help with browning during baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap the steam inside, which will cook the rice and chicken gently. Bake the casserole in the preheated oven for 1 hour and 30 minutes. Avoid opening the foil during this time to maintain moisture.
- Finish & Serve: Remove the casserole from the oven and let it rest for 5 minutes while still covered. This allows the steam to finish cooking the rice perfectly. Uncover, garnish with dried parsley, and serve warm.
Notes
- Do not peek while baking to ensure the rice cooks properly and the chicken stays moist.
- You can substitute the cream of mushroom soup with another cream soup variation if desired.
- For extra flavor, season the chicken breasts lightly with additional salt and pepper before placing them on the rice mixture.
- This dish pairs well with a side of steamed vegetables or a fresh green salad for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
