Introduction

This No-Peek Chicken Casserole is a comforting and easy dish that combines tender chicken, creamy soups, and flavorful rice. It’s perfect for busy weeknights when you want a delicious meal with minimal effort. Just assemble the ingredients, bake, and enjoy a satisfying home-cooked dinner.

A close-up image of a cooked dish featuring a golden-brown, crispy chicken thigh with visible caramelized bits on top, resting on a creamy, thick bed of rice that appears soft and slightly sticky with a light beige color. A silver spoon scoops up some of the creamy rice from the white bowl beneath, revealing the rich texture of both the chicken and rice. The background surface is white with a subtle marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds chicken breast
2 cups instant rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope Lipton Onion Soup Mix
1 can water (use the empty soup can for measurement)
1 tablespoon butter

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
Step 2: Place the chicken breasts evenly in the baking dish.
Step 3: In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, Lipton Onion Soup Mix, water, and instant rice. Stir well until fully mixed.
Step 4: Pour the soup and rice mixture evenly over the chicken breasts, spreading it to cover all the chicken.
Step 5: Dot the top with the tablespoon of butter for added richness.
Step 6: Cover the baking dish tightly with aluminum foil to seal in moisture. Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the rice is tender.
Step 7: Remove the foil carefully and let the casserole rest for 5 minutes before serving.

Tips & Variations

Use chicken thighs instead of breasts for a juicier and more flavorful casserole.
Add vegetables like chopped mushrooms, green beans, or broccoli to the mixture before baking for a complete one-dish meal.
If you don’t have Lipton Onion Soup Mix, substitute with 1 tablespoon onion powder and 1 teaspoon garlic powder.
For a crispy topping, sprinkle some shredded cheese or breadcrumbs over the casserole during the last 10 minutes of baking.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire dish covered with foil in a 350°F oven for 15-20 minutes. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a dish with two main layers: the top layer is a glazed, browned piece of chicken with a shiny, slightly caramelized surface and bits of onion scattered on it, while the bottom layer is creamy, beige rice with a soft, slightly sticky texture surrounding the chicken. A metal spoon is scooping some of the rice near the bottom right, resting on a white plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen?

Yes, fresh chicken breasts work perfectly for this recipe. Just ensure they are fully thawed if previously frozen, and adjust baking time slightly if the pieces are very large.

What if I don’t have instant rice?

You can use regular white rice, but you will need to increase the liquid amount and the baking time. Cook the rice separately and combine it with the soup mixture, or follow package directions for cooking times when baking in the casserole.

No-Peek Chicken Casserole Recipe

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★★★★★

4.9 from 133 reviews

This No-Peek Chicken Casserole is a comforting, easy-to-make dish featuring tender chicken breasts baked with instant rice, savory cream of mushroom and chicken soups, and a flavorful onion soup mix. It’s a hands-off casserole that combines creamy textures and hearty flavors, perfect for a family dinner or meal prep.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Rice

1 ½ pounds chicken breast
2 cups instant rice

Soup Mixture

1 can cream of mushroom soup (10.5 oz)
1 can cream of chicken soup (10.5 oz)
1 envelope Lipton Onion Soup Mix (about 1 oz)
1 can water (use empty soup can for measurement)

Additional Ingredients

1 tablespoon butter

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
Prepare Chicken: Place the 1 ½ pounds of chicken breasts evenly in a greased 9×13 inch casserole dish.
Combine Ingredients: In a separate bowl, mix together the 2 cups of instant rice, the cans of cream of mushroom soup and cream of chicken soup, the Lipton Onion Soup Mix, and 1 can of water until well blended.
Assemble Casserole: Pour the soup and rice mixture evenly over the chicken breasts in the casserole dish, spreading it out so the chicken is fully covered.
Add Butter: Dot the top of the casserole with 1 tablespoon of butter to add flavor and moisture as it bakes.
Cover and Bake: Cover the casserole dish tightly with aluminum foil to trap steam and bake in the preheated oven for 1 hour and 15 minutes.
Check and Serve: After baking, remove the foil and check that chicken is fully cooked (internal temperature of 165°F). Fluff the rice lightly with a fork before serving hot.

Notes

You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
Using instant rice cuts down on cooking time while still producing a tender texture.
Make sure to cover the casserole well to keep moisture in and avoid drying out the rice and chicken.
This casserole pairs nicely with a fresh green salad or steamed vegetables for a complete meal.

Keywords: Chicken casserole, easy chicken recipe, creamy chicken bake, instant rice casserole, one dish dinner