Description
No Peek Chicken and Rice is a comforting baked casserole recipe featuring tender chicken breasts baked atop a flavorful mixture of rice, cream of chicken soup, and savory seasonings. With minimal prep and a hands-off baking method, this hearty dish is perfect for an easy weeknight dinner that yields moist chicken and perfectly cooked rice all in one pan.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked long grain rice
- 2 cans (10 ounces each) condensed cream of chicken soup
- 2 cups chicken broth
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 4 to 6 small boneless, skinless chicken breasts (pounded to an even thickness)
- Salt and pepper, to taste
- 1 packet dried onion soup mix
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking, then set it aside for the next step.
- Mix Rice and Soup Base: In a medium-sized bowl, combine the uncooked long grain rice, condensed cream of chicken soup, chicken broth, garlic salt, and garlic powder. Stir thoroughly until all the ingredients are well combined to create a creamy rice mixture.
- Assemble in Baking Dish: Pour the rice mixture evenly into the prepared baking dish, spreading it out uniformly. Arrange the pounded chicken breasts evenly on top of the rice layer.
- Season the Chicken: Sprinkle salt and pepper over the chicken breasts according to your taste. Then, evenly distribute the dried onion soup mix over the entire dish to add a rich savory flavor layer.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to seal in moisture. Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F, indicating it is fully cooked and safe to eat.
- Fluff and Serve: Once baked, carefully remove the foil and use a fork to fluff the rice gently. Plate the chicken and rice, then serve immediately, enjoying the warm, comforting flavors.
Notes
- Pounding the chicken breasts to an even thickness helps them cook evenly and stay juicy.
- If you prefer, you can add vegetables such as frozen peas or carrots to the rice mixture before baking for extra nutrition.
- Make sure to cover the baking dish tightly with foil to prevent the rice from drying out during baking.
- Use a food thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
