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.

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/chicken-and-rice-casserole-2/