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
- Preheat the oven to 350ºF.
- Thin slice the chicken breasts and season both sides with the Kinders seasoning.
- Heat a large skillet over medium-high heat and add the avocado oil.
- Sear each side of the chicken breasts just until browned (you aren’t cooking them through) and set aside. Work in batches if needed.
- To a 9×13 baking dish, add the cream of chicken, cream of celery, rice, and broth. Whisk until combined.
- Add in the garlic powder, black pepper, thyme, oregano, and basil. Whisk until combined.
- Add the chicken to the rice mix and bury them in the liquid.
- 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.
- Bake in the oven for 1 ½ hours. Do not open the foil during the cooking time.
- 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
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No Peek Chicken
Ingredients
- 1½ pounds boneless skinless chicken breast
- 3 tablespoons Kinder's Buttery Steakhouse seasoning (or other all purpose seasoning)
- 2 tablespoons avocado oil
- 10.5 ounces low sodium condensed cream of chicken
- 10.5 ounces low sodium condensed cream of celery
- 2 ounces onion soup and dip mix
- 2 cups jasmine rice
- 2 cups unsalted chicken broth
- 2 teaspoons garlic powder
- 1 teaspoons ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
Instructions
- Preheat the oven to 350ºF.
- Thin slice the chicken breasts and season both sides with the Kinders seasoning.
- Heat a large skillet over medium-high heat and add the avocado oil.
- Sear each side of the chicken breasts just until browned (you aren't cooking them through) and set aside. Work in batches if needed.
- To a 9×13 baking dish, add the cream of chicken, cream of celery, onion soup mix, rice, and broth. Whisk until combined.
- Add in the garlic powder, black pepper, thyme, oregano, and basil. Whisk until combined.
- Add the chicken to the rice mix and bury them in the liquid.
- Cover tightly with foil. This is important. It needs to be covered tightly in order to cook correctly. The moisture needs to stay in.
- Bake in the oven for 1 ¼ – 1 ½ hours depending on the thickness of your chicken. Do not open the foil during the cooking time.
- Once done, remove from the oven, remove the foil, and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was super easy but the taste wasn’t for us. Texture was too mushy and flavor was not expected. Also after 1 1/2 hours, it was very liquidy. May try a different pan if we try again.
Hi Kiersten, thank you for the feedback! I haven’t run into these myself so I was hoping you could give me more information so I can notate the recipe for anyone else that might make it in the future. Would you mind letting me know if you used jasmine rice, used all ingredients, and what kind of pan you used? I always want to be able to help troubleshoot any possible hiccups that might happen with the recipes so this information would be super helpful. Thanks!
The last time I made this is was really freaking good. Two thumbs up
It was a very good and easy recipe, but I’m not sure the dish needed to be cooked that long. The chicken and rice was just this side of dry. When I make it again I may add more broth for moisture.
I would also note the recipe never says when to add the onion soup mix, I just popped it in when I mixed in the other spices and it was great.
Overall definitely a good comforting meal with very little prep involved. Also, be sure not to use any salt in this recipe, it is salty/flavorful enough with the buttery seasoning and the other spices.
Thank you for your feedback, Sasha! I appreciate you letting me know about the onion soup mix in the instructions as well.
I agree that it came out drier than I’d prefer, but I wonder if I just spent cover it tightly enough. The flavor was phenomenal though, and we will absolutely be making it again. I’ll try a touch more broth and maybe a double layer of foil.
Can regular rice be used in place of jasmine? Thx for sharing.