This super easy casserole is a family favorite - and it's all made in one pan! Grab some onion soup mix and let's get started!
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Not quite what you're looking for? Try this super simple chicken ricotta recipe.
Table of Contents
🗝️ Key takeaways
- Low-maintenance casseroles are perfect for back-to-school and busy weeknights.
- Old-fashioned comfort food is perfect for fall and winter.
- Mix and bake all in one casserole dish for easy cleanup.
It's as easy as the ever-popular angel chicken!
Just stir up the rice mixture and lay boneless chicken breasts across the top! Cover with aluminum foil and bake to drool-worthy perfection!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Combine cream of mushroom soup, cream of chicken soup, dry soup mix, and sage.
- Whisk until smooth.
- Stir the rice into the cream soup mixture. Pour into the baking dish.
- Lay chicken breasts over top, cover, and bake (no peeking!).
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 How to store leftovers
The casserole dish can be covered with plastic wrap or stored in an airtight container in the refrigerator for 3-4 days.
You can also freeze for up to 3 months. Simply thaw overnight in the fridge prior to reheating... and voila! Easy chicken dinner!
Leftovers can be covered and reheated in a preheated oven at 350℉ until heated through.
📖 Variations
- You can substitute center cut pork chops for the chicken.
- Chicken thighs can be substituted for breast.
- Use cream of celery soup or any cream soup you prefer.
- Try small pasta like orzo.
- Reduce sodium by using reduced-sodium soups.
- Cream of celery soup can be used in place of the can of cream of chicken soup or cream of mushroom soup if you want.
- For a cheesy casserole dish, consider sprinkling shredded cheddar cheese over the top of the chicken and top of the rice mixture about 5 minutes prior to the end of the cooking time, keeping the aluminum foil off so that the cheese melts well.
💭 Things to know
Expert Tip: Always check the internal temperature of the chicken with an instant-read thermometer. Take it from the oven when it hits 160F and then let it sit, covered, for 10 minutes. The final temperature should be 165F.
- Don't use brown or other types of rice. Brown rice sometimes does not get all the way cooked and Minute rice and other instant types get mushy and overcooked.
- For a more distinct onion flavor, you can sprinkle the onion soup mix over the chicken instead of adding it to the rice mixture.
- Add ¼ to ½ cup more chicken stock for moister rice.
- Use heavy-duty aluminum foil to cover the casserole dish.
👩🍳 FAQs
After assembling the rice and chicken with onion soup mix in the casserole dish, it's then covered with aluminum foil for the entire cooking time with no peeking allowed so that it bakes in all the flavorful juices!
Yes, you can, as long as the frozen chicken is on the thin side and thaws quickly. Be sure to check the internal temperature of the chicken which should be 165F when the casserole is done.
White rice is usually the best for this casserole dish as it becomes really fluffy.
📚 Related recipes
A one-pan meal like this no-peek chicken and rice with onion soup mix is a super convenient way to make a meal that the whole family will love.
If that piques your interest then you may also want to try:
- Southern Smothered Chicken is a fall apart tender chicken simmered in gravy.
- Easy Deviled Chicken Recipe is a vintage 1950s recipe that the whole family will love.
- Frito Chicken Casserole is quick and easy - perfect for picky kids.
- King Ranch Chicken Casserole is creamy and cheesy - perfect comfort food.
- Poppy Seed Chicken Casserole with Ritz Crackers is a southern classic. Give it a try!
- If you love buffalo wings you'll go nuts over this easy, 30 minute buffalo chicken bake.
🍽️ Serve with...
This no-peek chicken casserole pairs well with almost any side dish!
- Quick Dinner Rolls are great to soak up any leftover sauce
- Green Bean Salad with Potatoes is full of texture and flavor.
- Quick and easy Maple Roasted Carrots are deliciously sweet and spicy.
- Comfort food deserves and old fashioned dessert like this microwave chocolate pudding.
🥄 Restless Chipotle recommends
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You'll need the following items to make this recipe successfully.
- Chicken stock
- Onion soup mix
- Rubbed sage
- White rice
- Boneless skinless chicken breast, or thighs
- 13X9-inch pan
- Insta-read thermometer
- 4 quart mixing bowl
📞 The last word
Super easy dinner recipe! Mix everything in the casserole dish, cover, and bake - don't we all need more recipes like this in our lives?
I love this creamy chicken recipe because it's so easy but it took me a couple of times to get the rice exactly the way I like it. Don't be afraid to add a little more or a little less chicken stock depending on how you like your rice.
Next time try my slow cooker chicken and rice or this super simple chicken and stuffing bake.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No Peek Chicken and Rice Casserole
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 10.75 ounces cream of chicken soup
- 10.75 ounces cream of mushroom soup
- 2 cups chicken stock
- 1 ounce onion soup mix
- 1 teaspoon rubbed sage, optional
- 2 cups white rice, uncooked
- salt and pepper, to taste
- 2 pounds boneless skinless chicken breast, or thighs
Instructions
- Preheat oven to 350°F.
- Spray a 13x9-inch casserole dish with no-stick cooking spray. Set aside.
- Add the soups, chicken stock, onion soup mix, and sage to a bowl.
- Mix until smooth.
- Stir in the uncooked rice and spread in the prepared pan.
- Season the chicken with salt and pepper then lay across the top of the rice mixture.
- Cover tightly with aluminum foil and bake (no peeking!) for 1 hour and 15 minutes or until the rice is tender and the chicken is cooked through. (160°F on an instant read thermometer).
- Remove from the oven and let stand about 5 to 10 minutes before taking off the aluminum foil and serving. The chicken will continue to cook to 165°F during this time.
Notes
- Always check the internal temperature of chicken with an instant read thermometer. Take it from the oven when it hits 160F and then let it sit, covered, for 10 minutes. The final temperature should be 165F.
- Reduce sodium by using reduced sodium soups.
- Don't use brown or other types of rice.
- Minute rice and other instant types get mushy and overcooked.
- For more distinct onion flavor you can sprinkle the onion soup mix over the chicken instead of adding to the rice mixture.
- Add ¼ to ½ cup more chicken stock for moister rice.
- Use chicken tenders instead of boneless skinless chicken breasts.
- Boneless chicken thighs can be used, too. They tend to be juicier and more flavorful.
- You can use bone in or boneless pork chops instead of chicken.
- Cream of celery soup can be used in place of the can of cream of chicken soup or cream of mushroom soup if you want.
- For a cheesy casserole dish, consider sprinkling shredded cheddar cheese over the top of the chicken and top of the rice mixture about 5 minutes prior to the end of the cooking time, keeping the aluminum foil off so that the cheese melts well.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 21, 2021. Last updated August 16, 2023 for editorial improvements.
Patti Clay says
This recipe brings back so many happy memories! My grandmother was the first to make it, but of course, she used bone in chicken pieces. It had so much rich flavor! My mother aslo made this for many Sunday lunches, also using bone in pieces. She would bake it during church and the smell was amazing when we walked back in the house. This recipe is the same one I make for Sunday lunch, but I use chicken breasts as this recipe states. Maybe I've gotten lazy! I still cook Sunday lunches for my kids and grandkids...feed them and they will come!!
Jan says
This is precisely the recipe I need. As a consequence of having had Long COVID for 2 1/2 years, I can neither taste, nor smell. This makes preparing meals rather difficult at times because I cannot "fine-tune" dishes with spices as needed. The "No Peek Chicken and Rice Casserole" is straight forward, easy to prepare, contains ingredients my family can enjoy, and will make for delicious leftovers. Thank you for sharing the recipe!
: )
Mary says
I grew up eating this and cooked it often for my own family. I made both of my girls a cookbook a couple of years ago and forgot to include this recipe. They both called immediately, "Mom! You didn't add the chicken and rice one!"
Gayle L says
Since we are adding uncooked rice to the cream soup mixture, do you recommend a certain kind of rice be used?
Sandra Schaller says
I can't wait to make this next month at our family beach vacation. It's perfect because the recipe doesn't have a lot of ingredients, I can assemble it ahead of time, and then just pop it in the oven after a day at the beach or sightseeing. Perfect vacation meal for a crowd!
virginia McKenzie says
Interesting name for this dish: No Peek Chicken and Rice Dish> Hard to not want to peek, it smells so good while it is cooking.
Please just follow Marye's recipe, and NO peeking.
Time saving suggestion to cook more and freeze to enjoy at a later date is very helpful.
I enjoy the many recipes that I have copied also Marye's many ideas are very helpful.
Thank you Marye and your staff for an enjoyable sitel
Catherine Keller says
I LOVE the fact that you can freeze it for so long! I love freezing leftovers for quick-to-make dinners! And being able to switch it up with pork chops is handy, too!!
Jane Huber says
I absolutely love chicken and rice! I make my chicken and rice using onion soup mix, cream of chicken and cream of mushroom soup. I also add diced celery for some texture. Yummy! 😋
Cat says
I LOVE chicken and rice dishes. This is quite similar to a chicken and rice dish I used to make for my children when they were growing up. I haven't made anything like this is many years, but that is about to change, thanks to you and this recipe! I just checked, and I am out of onion soup mix!!! How can that happen!?!?! I'm headed to the store and am SOOO looking forward to making this "No Peek Chicken".
Jodene says
I saw the recipe called for rubbed sage. What is this and where does it come from
Marye says
It's the dry sage herb that you get in the spices section of your grocery store. 🙂
Donna Strang says
I am in the process of making this recipe. I am not using cream of mushroom soup because my husband and I do not like mushrooms, so I substituted it for another cream of chicken soup. I am really looking forward to dinner tonight.
Gabrielle says
I gotta say this does look very interesting to try, My mother actually taught me how to make a similar meal but with broccoli and brown rice so good. And I also saw the layer casserole with chicken black beans and corn with fritos again I have a Corn Tortilla Cassarole I make with Picadillo that as well is so easy and quick meal to make when your tied up!! I'm so stoked to have my family try this dish as it looks so 😋 delish!!
Gloria says
I watched your video and it seemed very easy, will be going grocery shopping this weekend, need to know can you use minute rice or long grain rice? Looks very delicious and will take a picture of the dish for you. Give me your opinion of my dish when I send it.
Marianne Sudak says
This recipe goes to the top of my list of Easy Recipes! I used to do a lot of cooking but as I’ve aged, I find it harder and harder to stand for a long time and move around gathering pans, utensils and ingredients so I appreciate the quick and easy ones! Your website is my favorite go to when looking for a new recipe!
Happy Belated Birthday to you! I'll be 82 on May 4th!
Martha says
What are your thoughts about using Jasmine rice? A while back I heard there might be a rice shortage and bought enough of it to feed a small country so I’m trying to use it when possible. I’ll definitely use the cheese option..LOTS of cheese.
Jeanie says
This sounds great, I'll make it for company next week!
Sherry Mash says
I will be placing this recipe on my "chicken rotation". Will most likely pair it with a nice green salad or possibly broccoli with cheese sauce!! I also really appreciate the tips on the types of rice that work best in this casserole!!
Brenda Shuman says
I grew up in California.but I now live in Texas. My favorite food is chicken casserole. I bake every week for my church. But my passion is Mexican food. I love making Chili Verde with a fresh tortillas and rice and beans. I came from Modesto California so I was raised with all my friends being Mexican. I love Mexican food. Have a blessed day.
LindY G Sherrod says
Love at first sight, this is my kind of recipe...one pot. It sounds really good and easy. Adding it to my recipes.
Tammy Cox says
YUM! Ok I made this recipe and OH MY GOODNESS it's Absolutely delicious, I have a family of 6 and you know how picky a toddler can be he absolutely loves it and we had leftovers the next day which saved alot on groceries.. Holly recommended.LOVEEEEE YOU RECIPES..THANK YOU