It is 6pm, you are tired, and everyone is hungry. Sometimes you just need a warm and creamy meal without the effort. This no-peek chicken casserole is the answer to your busy weeknight prayers.
It delivers a complete, satisfying dinner with almost zero cleanup. You can set it and forget it while you focus on your family. This no-peek chicken casserole is truly a hands-off hero in the kitchen.
Why This Recipe Is a Winner
This dish is the ultimate comfort food for chilly fall evenings. You only need one baking dish for the whole meal. That means less time cleaning and more time relaxing on the couch. It is a budget-friendly way to feed your entire family well.
Your kids will love the creamy texture and savory flavor. It uses simple pantry staples you likely already have on hand. The rice comes out perfectly tender every single time. It is a reliable favorite for any night of the week.
Simple Method
You just whisk, pour, and bake to get dinner started. There is no need to pre-cook the rice or the chicken separately. The secret is the tight foil seal that steams everything perfectly. Even a beginner cook can master this recipe on the first try.
What You Need
These simple ingredients come together to create a flavorful and filling meal.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups long-grain white rice, uncooked
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups water
- 1 packet (1 oz) dry onion soup mix
- 1/2 tsp ground black pepper
Step-by-Step
- Preheat the oven to 350°F (175°C) and apply non-stick coating to a 9×13 inch ceramic or glass baking dish.
- Whisk together the cream of mushroom soup, cream of chicken soup, water, and black pepper in a large mixing bowl until homogenous.
- Stir the uncooked rice into the soup mixture until evenly distributed.
- Pour the rice and soup mixture into the prepared baking dish, leveling the surface with a spatula.
- Distribute the chicken pieces in an even layer across the top of the rice mixture.
- Sprinkle the dry onion soup mix uniformly over the chicken pieces.
- Seal the baking dish tightly with heavy-duty aluminum foil, ensuring the edges are crimped to prevent any steam from escaping.
- Bake for 90 minutes without opening the oven door or removing the foil.
- Remove from the oven and allow the dish to rest, covered, for 10 minutes to finish the hydration process.
Best Ways to Enjoy It
Serve this dish warm right out of the oven for the best texture. It pairs beautifully with steamed green beans or a fresh garden salad. Add a side of crusty bread to soak up the creamy sauce. Set the table, light a candle, and enjoy a cozy night in.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, place a portion in a 350°F oven for 10 minutes. You can also use the microwave for a quick lunch. This recipe is meal-prep friendly for busy work weeks.
Tips for Best Results
- Seal the foil tightly to trap all the necessary steam inside.
- Do not open the oven door during the long bake time.
- Use cream of celery soup if you want to avoid mushrooms.
- Buy pre-cut chicken from the store to save extra prep time.
- For Thanksgiving, double the batch to feed a larger holiday crowd.
- Top with fresh parsley before serving for a bright pop of color.
- Use heavy-duty foil to ensure the seal does not break easily.
- Let the dish rest for 10 minutes so the rice finishes cooking.
Ways to Switch It Up
- Stir in a cup of frozen peas for a veggie boost.
- Use gluten-free condensed soups to make this dish allergy-friendly.
- Add a pinch of red pepper flakes for a little spicy kick.
- Swap the water for chicken broth to add even more depth.
- Try chicken thighs for an even juicier and more tender result.
Common Questions
Can I use brown rice instead?
Brown rice requires more liquid and a much longer cooking time. For this specific recipe, white rice works best for the timing provided. Stick to long-grain white rice for the most consistent results.
What if my rice is still crunchy?
Crunchy rice usually means the steam escaped during the baking process. Make sure your foil seal is airtight next time you make it. Letting it rest for 10 minutes also helps the rice soften.
Can I make this ahead of time?
You can assemble the dish and keep it in the fridge. Just wait to add the onion soup mix until right before baking. It is a great time-saver for busy weekday mornings.
I hope this cozy recipe makes your busy fall evenings a little easier. It is a family favorite in my house for a reason. Give it a try and enjoy the extra free time!
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups long -grain white rice, uncooked
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups wate r
- 1 packet (1 oz) dry onion soup mix
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 350°F (175°C) and apply non-stick coating to a 9x13 inch ceramic or glass baking dish.
- Whisk together the cream of mushroom soup, cream of chicken soup, water, and black pepper in a large mixing bowl until homogenous.
- Stir the uncooked rice into the soup mixture until evenly distributed.
- Pour the rice and soup mixture into the prepared baking dish, leveling the surface with a spatula.
- Distribute the chicken pieces in an even layer across the top of the rice mixture.
- Sprinkle the dry onion soup mix uniformly over the chicken pieces.
- Seal the baking dish tightly with heavy-duty aluminum foil, ensuring the edges are crimped to prevent any steam from escaping.
- Bake for 90 minutes without opening the oven door or removing the foil.
- Remove from the oven and allow the dish to rest, covered, for 10 minutes to finish the hydration process.
