Description
This No-Peek Chicken Casserole is an easy, hands-off dish where tender chicken and creamy rice come together with minimal effort. Just assemble, cover tightly, bake, and resist the urge to peek! The combination of chicken, creamy soup, and flavorful onion soup mix makes for a comforting, satisfying meal.
Ingredients
Scale
- 1 1/2 cups long-grain white rice (uncooked)
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 1 1/2 cups low-sodium chicken broth (or water)
- 1 envelope onion soup mix
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
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Prepare the Rice Mixture:
- In the baking dish, combine the uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir until evenly mixed.
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Add the Chicken:
- Season the chicken breasts with salt and pepper. Arrange the chicken on top of the rice mixture.
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Add Onion Soup Mix:
- Sprinkle the onion soup mix evenly over the chicken and rice mixture.
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Cover and Bake:
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 30 minutes, or until the rice is tender and the chicken is fully cooked. Avoid removing the foil while baking.
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Serve:
- Remove from the oven, let it rest for a few minutes, then garnish with fresh parsley if desired. Serve warm.
Notes
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Variations: Add frozen vegetables like peas or broccoli for extra nutrition
- Make Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 1 day. Bake as directed.