No-Peek Chicken Casserole
No-Peek Chicken Casserole features tender chicken breasts, uncooked rice, onion soup mix, cream of chicken and mushroom soup, and broth—an effortless one-pan dinner baked to perfection without lifting the foil.
4 Servings
Ingredients
- 4 boneless skinless chicken breasts
- 1 can 10.5 oz cream of chicken soup, unsalted
- 1 can 10.5 oz cream of mushroom soup, unsalted
- 2 cups chicken broth
- 2 cups uncooked long-grain white rice not instant
- 1 packet onion soup mix
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil to prevent sticking.
Prepare the Rice Mixture
- In the prepared baking dish, combine the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked white rice, and onion soup mix. Whisk or stir thoroughly to ensure all ingredients are well incorporated.
Arrange the Chicken
- Place the chicken breasts evenly on top of the rice mixture. Do not press them down, as they will settle during the baking process.
Cover and Bake
- Tightly cover the baking dish with aluminum foil, ensuring there are no gaps. This step is essential to allow the casserole to steam and cook evenly. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on the thickness of the chicken breasts.
Serve
- Remove the dish from the oven and let it rest for 5 minutes before serving. Carefully remove the foil, ensuring not to release steam directly onto your hands. Serve hot, optionally garnished with chopped parsley or alongside a vegetable side dish.
Notes
To make this dish gluten-free, substitute the canned soups with certified gluten-free alternatives or prepare homemade versions using gluten-free thickeners such as cornstarch or rice flour. Additionally, ensure the onion soup mix and chicken broth are labeled gluten-free, as many store-bought versions may contain wheat-based additives.