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No-Peek Chicken and Rice is a simple and delicious meal that you can prepare with minimal effort. This dish combines chicken, rice, and creamy soups to create a comforting dinner that feels like a warm hug. It’s perfect for busy weeknights or when you want something easy yet flavorful.
Why make this recipe
This recipe is great because it requires just a few ingredients and minimal prep time. You can simply mix everything together and let the oven do the work. It’s also very versatile, meaning you can customize it with your favorite ingredients or sides. Plus, cleanup is easy because you’re using just one baking dish!
How to make No-Peek Chicken and Rice
Ingredients:
- Chicken breasts
- Rice
- Cream of chicken soup
- Cream of mushroom soup
- Chicken broth
- Onion soup mix
Directions:
- Preheat your oven to 350°F (175°C).
- In a baking dish, combine the rice, cream of chicken soup, cream of mushroom soup, chicken broth, and onion soup mix. Stir well to mix everything together.
- Place the chicken breasts on top of the mixture. You don’t need to season the chicken; the flavors will blend as it cooks.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for about 1 hour, or until the chicken is fully cooked, and the rice is tender.
- Remove from the oven and let it sit for a few minutes before serving.
How to serve No-Peek Chicken and Rice
You can serve No-Peek Chicken and Rice directly from the baking dish. It pairs nicely with a simple green salad or steamed vegetables for a well-rounded meal. Enjoy it with some crusty bread to soak up the delicious sauce!
How to store No-Peek Chicken and Rice
If you have leftovers, let the dish cool completely before storing. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. To reheat, simply warm it in the oven or microwave until heated through.
Tips to make No-Peek Chicken and Rice
- You can use bone-in chicken thighs or legs instead of breasts for more flavor.
- Try adding some frozen peas or broccoli for added nutrition and color.
- If you like it spicier, add some hot sauce or a sprinkle of red pepper flakes to the mix.
Variation
You can switch up the soups used. For example, use a can of cream of celery instead of cream of mushroom, or add in some diced tomatoes for an extra twist.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but be aware that brown rice takes longer to cook, so adjust the baking time accordingly.
2. Can I make this dish ahead of time?
Absolutely! You can prepare it in advance and store it in the refrigerator until you’re ready to bake it.
3. What should I do if my rice is still hard after baking?
If the rice isn’t fully cooked, you can add a little more chicken broth and return it to the oven for an additional 10-15 minutes. Make sure the dish is covered so it doesn’t dry out.
No-Peek Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces Chicken breasts Bone-in thighs or legs can be used for more flavor.
- 1 cup Rice White rice recommended; brown rice will require adjustments to cooking time.
- 1 can Cream of chicken soup Can be substituted with cream of celery for variation.
- 1 can Cream of mushroom soup Optional; can substitute with diced tomatoes for an extra twist.
- 2 cups Chicken broth Use more if rice is undercooked.
- 1 packet Onion soup mix Adds seasoning to the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a baking dish, combine the rice, cream of chicken soup, cream of mushroom soup, chicken broth, and onion soup mix. Stir well to mix everything together.
- Place the chicken breasts on top of the mixture without seasoning.
- Cover the baking dish tightly with aluminum foil.
Cooking
- Bake in the preheated oven for about 1 hour, until the chicken is fully cooked and the rice is tender.
- Remove from the oven and let it sit for a few minutes before serving.
