why make this recipe
This dish is easy and filling. You can make it with simple pantry items. It cooks in one dish and tastes like home. It saves time and is good for family meals.
introduction
No Peek Chicken Casserole is a simple baked dish with chicken, rice, soups, and vegetables. You mix the ingredients, cover the dish, and bake without lifting the foil. The rice cooks while the casserole stays moist and tasty.
how to make No Peek Chicken Casserole
Follow the steps below to make this casserole. Do not peek while it bakes for the full hour.
Ingredients :
- 4 cups of cooked chicken, shredded
- 2 cups of uncooked rice
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1 cup of chicken broth
- 1 cup of frozen mixed vegetables
- 1 onion, chopped
- Salt and pepper to taste
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
Directions :
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, rice, cream of mushroom soup, cream of chicken soup, chicken broth, mixed vegetables, chopped onion, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 1 hour without peeking.
- After 1 hour, remove the foil and bake for an additional 15-20 minutes, until the rice is cooked and the top is lightly browned.
- Serve warm and enjoy your delicious No Peek Chicken Casserole.
how to serve No Peek Chicken Casserole
Cut the casserole into squares and serve warm. It goes well with a simple green salad or steamed vegetables. Add a spoon of sour cream or a sprinkle of cheese on top if you like.
how to store No Peek Chicken Casserole
Let the casserole cool to room temperature. Cover it tightly and store in the fridge for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.
tips to make No Peek Chicken Casserole
- Use cooked chicken left over from a roast or rotisserie to save time.
- Rinse the rice to remove extra starch if you want less stickiness.
- Do not lift the foil during the first hour so the rice cooks well.
- If the top browns too fast after removing foil, cover loosely and cook until done.
variation (if any)
- Use cream of celery or cream of chicken only if you prefer a different flavor.
- Swap frozen mixed vegetables for peas and carrots or broccoli.
- Add a cup of shredded cheese on top for a richer dish.
FAQs
Q: Can I use brown rice instead of white rice?
A: You can, but brown rice needs more liquid and a longer cook time. Adjust broth and bake time.
Q: Do I have to use both cream soups?
A: No. You can use two cans of one kind if you prefer one flavor over the other.
Q: Can I make this in smaller pans?
A: Yes. Use smaller pans but adjust bake time. Check the rice for doneness.
Q: Is this freezer friendly?
A: Yes. Cool fully, then freeze in sealed containers for up to 3 months.
Q: Can I add spices or herbs?
A: Yes. Add thyme, parsley, or a bit of paprika to change the flavor.
Conclusion
If you want another simple take, try the version at No Peek Chicken Casserole – The Country Cook for more tips. For a similar one-pot idea, see No-Peek Chicken and Rice – Plain Chicken. For a short write-up and variations, read No Peek Chicken Casserole: A Simple Dish with Big Flavor.
No Peek Chicken Casserole
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded Use leftover roast or rotisserie chicken to save time.
- 2 cups uncooked rice Rinse to remove extra starch if you prefer less stickiness.
- 1 can cream of mushroom soup
- 1 can cream of chicken soup You can use cream of celery for a different flavor.
- 1 cup chicken broth Adjust if using brown rice.
- 1 cup frozen mixed vegetables You can substitute with peas and carrots or broccoli.
- 1 onion, chopped
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, rice, cream of mushroom soup, cream of chicken soup, chicken broth, mixed vegetables, chopped onion, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cover with aluminum foil and bake for 1 hour without peeking.
- After 1 hour, remove the foil and bake for an additional 15-20 minutes, until the rice is cooked and the top is lightly browned.
