No Peek Chicken and Rice
User Reviews
5
No Peek Chicken and Rice
Description
No Peek Chicken and Rice is a casserole featuring long-grain white rice cooked underneath boneless chicken breasts in a mixture of cream of mushroom and chicken soups along with chicken broth. The rice absorbs flavors from the soups and broth while the chicken bakes on top, ensuring a juicy texture. Baking this dish covered with foil traps steam needed to cook the rice evenly without stirring or peeking during baking time, which takes around 1 hour and 15 minutes in a 350°F oven.
The flavor comes from the combination of creamy soup bases and the savory onion soup seasoning sprinkled on top before baking. The tightly sealed casserole creates a moist environment so the rice remains fluffy rather than dry or mushy. It’s a practical choice for an easy dinner that can be assembled quickly and left to bake without further attention.
It pairs well with a simple side salad or steamed vegetables to complete the meal. The leftovers store well in the refrigerator and can be reheated, making it convenient for next-day meals.
The recipe notes emphasize not lifting the foil during baking to retain moisture, and using long-grain white rice to avoid mushiness. The dish can be prepared ahead and refrigerated, though baking times will need to be extended if going into the oven cold. It also freezes well when wrapped properly and thawed before baking.
Ingredients
- 2 cups long grain white rice
- 10.5 ounces cream of mushroom soup 1 can, can
- 10.5 ounces cream of chicken soup 1 can, canned
- 1 cup chicken broth
- 4 chicken breast boneless
- 1 ounces onion soup mix 1 package, Lipton brand
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9 x 13 inch baking dish with non-stick spray and set aside.
- In a medium sized bowl combine the white rice, cream of mushroom and chicken soup and chicken broth. Mix until combined. Pour into the prepared baking dish.
- Place chicken breasts on top of the rice mixture. Sprinkle the onion soup mix on top of the casserole evenly. Cover the baking dish with aluminum foil and place in a preheated oven.
- Bake for 1 hour and 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Notes
- Keep the dish tightly covered with foil throughout baking to retain steam that cooks both the rice and chicken.
- Use long-grain white rice; short-grain rice will become overcooked and mushy.
- You may assemble the casserole up to one day ahead and refrigerate before baking; add extra baking time if baking from cold.
- For freezing, wrap the assembled casserole tightly with plastic wrap and foil, freeze up to one month, then thaw overnight before baking.
- Store leftovers in an airtight container in the refrigerator for a few days; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 88g | 29% |
| Protein | 37g | 74% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 82mg | 27% |
| Sodium | 1971mg | 82% |
| Potassium | 753mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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