No Peek Chicken

No peek chicken is an easy chicken and rice casserole where everything is baked together for delicious tender chicken and rice perfection.

What I love about this no peek chicken recipe

This recipe will quickly become a go-to family favorite recipe!

• Easy to make - once you've seared the chicken, just combine it all in the casserole dish, cover and bake
• Family friendly - the whole family will love it!
• Makes a great weeknight meal - put it in the oven and forget about it while you handle chores, homework, and bath time
• Picky eaters love it - it truly is a family favorite!
• Uses pantry staple ingredients - with canned soups, rice, and dried spices, it's a go-to pantry staple recipe

Ingredients you'll need for no peek chicken and rice

• boneless skinless chicken breasts - you can also use chicken thighs or bone in, but it will change your cooking time
• Kinder's Buttery Steakhouse seasoning - you can also use your favorite all purpose or poultry seasoning
• avocado oil - I like using avocado oil because it's a high smoke point, neutral tasting oil. You could also use vegetable oil or olive oil
• low sodium condensed cream of chicken - it's important to use low sodium to avoid the dish being too salty. You could replace the can of cream of chicken soup with cream of mushroom soup as well
• low sodium condensed cream of celery soup - the same goes for this one. You'll want to use low sodium to avoid having an overly salty dish.
• onion soup and dip mix - The dry mix packet you can find in the soup aisle is what you want to use
• jasmine rice - I recommend sticking with jasmine long grain rice for this one both for texture and taste. I don't use standard white rice because of the texture it becomes after baking. I have not tried this with brown rice.
• unsalted chicken broth - don't use salted chicken broth. The end result will be too salty. If you can't find unsalted at your grocery store, I'd recommend using water
• Dried spices - garlic powder, ground black pepper, dried thyme, dried oregano, and dried basil

how to make no peek chicken and rice bake

1. Preheat the oven to 350ºF.
2. Thin slice the chicken breasts and season both sides with the Kinders seasoning.
3. Heat a large skillet over medium-high heat and add the avocado oil.
4. Sear each side of the chicken breasts just until browned (you aren't cooking them through) and set aside. Work in batches if needed.
5. To a 9x13 baking dish, add the cream of chicken, cream of celery, rice, and broth. Whisk until combined.
6. Add in the garlic powder, black pepper, thyme, oregano, and basil. Whisk until combined.
7. Add the chicken to the rice mix and bury them in the liquid.
8. Cover tightly with aluminum foil. This is important. It needs to be covered tightly in order to cook correctly. The moisture needs to stay in.
9. Bake in the oven for 1 ½ hours. Do not open the foil during the cooking time.
10. Once done, remove from the oven, remove the foil, and serve.

Tips and Tricks for this chicken and rice recipe

If you don't want to use cream soups, you can also make a homemade version of them.

Some recipes suggest sprinkling the onion soup mix on top of the rice mixture, but I find that you have the best flavor when mixing it through in the rest of the casserole dish.

While it can be tempting to try different types of rice, be sure to take into account the liquid ratio and the baking time.

If you want to skip the dry onion soup mix, you can use a combination of beef bouillon and onion powder.

To make sure you have a creamy chicken and rice result, you'll want to be sure the boneless chicken breasts are completely submerged in the mixture.

If you don't want to thin slice your chicken breasts, you can also use chicken tenders.

Readers have suggested that they like using uncle ben’s long grain wild rice mix and using the seasoning packet that comes with it.

What to serve with no peek chicken recipes

This easy dinner recipe can be paired with a simple side dish.

To keep it an easy meal, try serving it with green beans or roasted broccoli.

How to store leftover no peek chicken

Allow the chicken to cool completely. Once cooled, store it in an airtight container for 3-4 days in the refrigerator.

More easy recipes and chicken casseroles you might like

• Mexican Chicken and Rice Casserole
• Cheesy Chicken Broccoli Rice Casserole
• Chicken Pot Pie Casserole