Description
A comforting and simple one-pan meal, this No-Peek Chicken Casserole with Creamy Rice and Vegetables is a family favorite. Juicy chicken breasts rest atop a bed of creamy rice and vegetables, all baked to perfection without ever needing to peek during cooking. Easy to prepare and bursting with flavor, this dish is sure to become a regular in your dinner rotation.
Ingredients
Scale
Chicken and Rice:
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice (uncooked)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 ¾ cups low-sodium chicken broth
Vegetables and Seasonings:
- 1 cup frozen mixed vegetables
- 1 packet onion soup mix
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil or melted butter (optional for brushing on top)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Mix Ingredients: In the dish, combine rice, cream of mushroom soup, cream of chicken soup, chicken broth, vegetables, garlic powder, and black pepper.
- Add Chicken: Place chicken evenly over the rice mixture. Sprinkle onion soup mix on top. Optionally, brush chicken with oil or butter.
- Bake: Cover tightly with foil and bake for 1 hour and 30 minutes without peeking.
- Rest and Serve: Let casserole sit for 5–10 minutes before serving.
Notes
- You can use chicken thighs but adjust cook time accordingly.
- For extra creaminess, add milk or sour cream before baking.
- Serve with salad or dinner rolls.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 3g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
