Are you on the hunt for the ultimate “dump-and-bake” dinner? A cozy, creamy, and completely satisfying casserole that the whole family will love, with virtually no prep work and the easiest cleanup ever? This incredible, super-easy “No-Peek” Chicken and Rice Casserole is the answer to your busiest days! We’re talking tender, juicy chicken, fluffy rice, and savory vegetables, all cooking together to perfection in a rich, creamy sauce in a single dish.
This isn’t just another casserole recipe; it’s a guide to a magical, time-honored technique that delivers a soulful, from-scratch-tasting meal with minimal effort. We’ll show you how to use a few smart pantry staples to create a stunning, one-pan wonder that will become a permanent fixture in your family’s dinner rotation.
Recipe Overview: The Ultimate ‘No-Peek’ Dump-and-Bake Dinner
What makes this Chicken and Rice Casserole so spectacularly delicious is its incredible, comforting flavor and its brilliantly simple, hands-off cooking method. This recipe is the very definition of a “dump-and-bake” masterpiece. A simple, creamy sauce is made by whisking together condensed soups and water directly in the baking dish. The uncooked, quick-cooking rice and frozen vegetables are stirred right in. Raw chicken breasts are then nestled into the rice mixture, sprinkled with a savory onion soup mix, and the entire dish is covered tightly and baked. The “no-peek” method traps all the steam, which perfectly cooks the chicken and the rice, resulting in an unbelievably moist and flavorful all-in-one meal.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Shortcut Superstars: The Essential Ingredients
This iconic dish uses a handful of smart shortcuts and high-quality pantry staples to create its signature comforting and savory flavor.
- The “Dump and Bake” Magic (The Secret to Ease!):
- Quick-Cooking Rice: For this specific “no-peek” method, it is absolutely essential to use an “instant” or “quick-cooking” rice (like Minute Rice®). This type of rice has been pre-cooked and dehydrated, which allows it to cook perfectly in the oven in the same amount of time as the chicken.
- The Canned Soups & Onion Soup Mix: This classic, nostalgic trio is the key to a foolproof, incredibly flavorful, and perfectly creamy sauce with zero effort. A combination of cream of chicken and cream of celery soup provides a savory, complex base, while a packet of dry onion soup mix is a brilliant shortcut that adds a deep, roasted onion flavor.
- The Chicken & Veggies:
- Boneless, Skinless Chicken Breasts: A fantastic, lean, and healthy choice. They cook perfectly in the steamy environment of the covered casserole, becoming wonderfully tender and juicy.
- Frozen Peas and Carrots: A bag of frozen mixed vegetables is a fantastic and convenient shortcut that saves you a ton of chopping and adds beautiful color and classic flavor to the dish.
The “No-Peek” Masterclass: The Secret to a Perfect Casserole
The number one, non-negotiable secret to this recipe’s success is to trust the process and DO NOT PEEK!
- Cover Tightly: You must cover your baking dish very tightly with aluminum foil before it goes into the oven.
- No Peeking!: Once it’s in the oven, resist the temptation to lift the foil and check on it. The magic of this recipe relies on trapping all the steam from the hot liquid inside the dish.
- The Magic of Steam: This trapped, hot steam is the key that will perfectly cook your uncooked rice, tenderize your chicken, and meld all the delicious flavors together into a cohesive, perfect casserole.
Step-by-Step to the Best “No-Peek” Casserole
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Mix the Base and Assemble the Casserole
Step 1: First, preheat your oven to 350°F (175°C). Coat a 9×13-inch baking dish with cooking spray.
Step 2: Directly in the baking dish, add the 1 can of cream of chicken soup, the 1 can of cream of celery soup, and the 1 1/2 cups of water. Whisk everything together until it is combined.
Step 3: Stir in the 2 cups of quick-cooking rice, the 1 cup of frozen peas and carrots mix, and half of your onion soup mix packet (about 4 tablespoons).
Step 4: Sprinkle your 4 chicken breasts evenly with the 1/2 teaspoon of kosher salt and the 1/2 teaspoon of black pepper.
Step 5: Nestle the seasoned chicken breasts down into the rice mixture.
Step 6: Sprinkle the remaining onion soup mix evenly over the tops of the chicken breasts.
Part 2: Bake to Tender Perfection and Rest
Step 1 (The Most Important Step!): Cover the baking dish tightly with aluminum foil. Step 2: Bake for 50 to 60 minutes. You will know it is perfectly done when the chicken is cooked through (registering 165°F on an instant-read thermometer) and the rice is tender. Step 3: Remove the casserole from the oven and let it rest, still covered, for at least 5 minutes. This crucial resting period allows the rice to absorb the last bit of steam and for the sauce to set up slightly.
Uncover the casserole, fluff the rice around the chicken with a fork, and top with some fresh, chopped chives, if you are using them. Serve immediately.
Chicken and Rice Casserole (A One-Dish Dinner!)
An incredibly simple ‘dump-and-bake’ chicken and rice casserole, perfect for a busy weeknight. This one-dish meal is prepared directly in a 9×13-inch baking dish. A creamy sauce is made by whisking together canned cream of chicken and cream of celery soups with water. Uncooked quick-cooking rice, frozen vegetables, and onion soup mix are then stirred in. Whole, boneless, skinless chicken breasts are nestled into the rice mixture, topped with more seasoning, and the entire dish is covered and baked until the chicken is cooked through and the rice is tender.
Ingredients
- Cooking spray
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 1 1/2 cups water
- 2 cups quick-cooking rice
- 1 cup frozen peas and carrots mix
- 1 (2-ounce) package onion soup mix, divided
- 4 (7-ounce) boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives (optional garnish)
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with cooking spray.
- Make the Sauce: In the baking dish, whisk together the cream of chicken soup, cream of celery soup, and water until combined.
- Stir in the uncooked rice, the frozen vegetable medley, and half of the onion soup mix until combined.
- Add the Chicken: Sprinkle the chicken breasts evenly with the salt and pepper. Nestle the chicken breasts into the rice mixture in a single layer.
- Sprinkle the remaining onion soup mix evenly over the chicken.
- Cover the dish tightly with aluminum foil.
- Bake: Bake for 50 to 60 minutes, until the chicken is cooked through (to an internal temperature of 165°F) and the rice is tender.
- Remove the casserole from the oven and let it rest, covered, for 5 minutes.
- Uncover, fluff the rice with a fork, and top with fresh chives, if using, before serving.
Notes
- This is a true ‘one-dish’ meal, as all the mixing and baking happens in the same casserole dish, making for very easy cleanup.
- The recipe uses several convenient, store-bought ingredients for a very quick and simple preparation.
- This casserole can be assembled up to 12 hours in advance and refrigerated before baking. Just let it sit at room temperature for a bit while the oven preheats.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
What to Serve With Your Chicken and Rice Casserole
This beautiful and rich dish is a fantastic, all-in-one meal that has your protein, your starch, and your vegetables all in one dish! If you’d like to round it out, here are a few simple suggestions:
- A Simple Green Salad: A crisp green salad with a bright and zesty vinaigrette is the perfect, fresh counterpoint to the rich, creamy casserole.
- Crusty Bread: A side of warm, crusty bread or some flaky biscuits is always a great choice for sopping up any extra, delicious sauce.
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Storage and Make-Ahead Tips
This Chicken and Rice Casserole is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 12 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 3 days.
- Freezing: This casserole freezes beautifully! You can freeze the unbaked casserole for the best result. Assemble it completely in a freezer-safe dish, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. You can bake it directly from frozen, just be sure to add about an hour to the total baking time.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a “no-peek” chicken and rice casserole?
The secret is to cover your dish very tightly with foil and to resist the urge to peek while it is baking! This traps all the hot steam inside the dish, which is the magic that perfectly cooks the uncooked rice and the raw chicken, making everything wonderfully moist and tender.
Q2: Can I use regular, long-grain rice instead of the quick-cooking rice?
You can, but you will need to adjust the recipe significantly. Regular long-grain white rice requires more liquid and a longer cooking time. You will need to increase the water/broth by about 1/2 to 1 cup and increase the initial, covered baking time to at least 1 hour and 15 minutes.
Q3: Can I add a cheesy or a crunchy topping to this casserole?
Yes, absolutely! For a delicious, cheesy version, you can remove the foil during the last 10-15 minutes of baking and sprinkle about 1 to 1 1/2 cups of your favorite shredded cheese, like a sharp cheddar, over the top. For a crunchy topping, you can mix about 1/2 cup of breadcrumbs or some crushed crackers with a few tablespoons of melted butter and sprinkle that over the top for the final, uncovered bake.
Q4: Can I make this recipe with chicken thighs?
Of course! Boneless, skinless chicken thighs would be absolutely delicious in this recipe and are even more juicy and flavorful than chicken breasts. The cooking time will be about the same.
Q5: Can I use a different kind of condensed soup?
Yes! This recipe is wonderfully versatile. You can use any combination of your favorite “cream of” soups. Cream of mushroom, cream of broccoli, or a cheddar cheese soup would all be fantastic substitutes.