No Peek Chicken

No Peek Chicken is a tender, moist chicken and rice casserole that takes just minutes to put together! Cover tightly with foil and there’s no peeking until it’s done!

Serve this chicken and rice casserole with a crisp arugula salad or some delicious roasted vegetables to make the meal complete!

sliced chicken on a plate of rice with napkin

An Easy, Comforting Chicken and Rice Casserole Recipe

No Peek Chicken is one of our family favorite comfort food dinners! We love it for one, because it’s so easy to make and can even be made ahead of time. But the other reason we love this chicken and rice casserole is the flavor.

Creamy, flavorful rice that’s cooked right in with the chicken, all in one dish. Chicken breasts are flavored with dry onion soup mix and smothered with cream of chicken and cream of mushroom soups. The reason why this chicken dish is called “no peek chicken” is because you don’t want to lift the foil and release the steam before the rice is done.

Ingredients For Making Make No Peek Chicken

  • Chicken Breasts
  • Rice
  • Dry Onion Soup Mix
  • Condensed Cream of Chicken Soup (Or half chicken and half mushroom soup)
  • Chicken Broth
ingredients for making chicken and rice casserole

I know a lot of you might ask if chicken thighs or bone-in chicken would be a good swap out but this time I’m going to say not really. Bone-in chicken will take longer to cook and the consistency of the rice won’t be as nice. The rice might even over cook, using up all the liquid and making for a dry casserole.

So for this chicken and rice casserole let’s stick with boneless, skinless chicken breasts.

How Do You Make No Peek Chicken?

Start by adding the rice, chicken broth and condensed soup to a 9″ x 13″ casserole dish. Stir together and then nestle the chicken breasts in the rice and liquid so that they are tucked in but not completely submerged.

Next cover the casserole dish tightly with foil, heavy duty aluminum foil works best for this, and pop it into a 350 degree oven for 1 hour and 15 to 1 hour and 30 minutes. After 1 hour and 15 you can check the rice to see if it’s tender, if it needs a few more minutes just place it back into the oven for another 15 minutes.

When the chicken and rice are done, remove it from the oven and serve. Tender, juicy chicken breasts with the most delicious, creamy rice you’ve ever tasted!

To serve No Peek Chicken we like to slice it and place it on top of a bed of the rice. A salad or vegetable on the side rounds out this chicken casserole for a complete meal!

chicken breasts in casserole dish with soup and rice

Tips For Success

No Peeking!!! This recipe is called No Peek Chicken because you really can’t lift the foil off during the cooking time. Doing this will let all the steam out that has built up and you need that to cook the rice properly.

Chicken Placement: Make sure to really nestle the chicken down to the bottom of the baking dish. Any large amounts of rice that are underneath the chicken won’t cook up nice and fluffy, so you really want the chicken as much on the bottom of the dish as possible.

Onion Soup Mix: If you don’t want a strong onion flavor on top of the chicken (maybe your little ones oppose) then you can mix the onion soup mix into the rice, broth and soup before pouring into the baking dish.

Seasoning: The ingredients in this casserole already have a high sodium content, so while you still want to season the chicken with salt and pepper, go lighter on the salt so the dish doesn’t end up overly salty tasting.

Can You Make This Chicken and Rice Casserole Ahead Of Time?

Yes! No Peek Chicken is so easy to make, you really only need about 5 minutes to get it together. But if you really don’t have even 5 minutes, you can prep the entire casserole ahead of time, cover it and keep it in the refrigerator.

When ready, remove the casserole from the refrigerator 30 minutes before baking to take the chill off the dish. Then bake per the instructions in the recipe card.

What Side Dishes Go Well With No Peek Chicken?

As we mentioned above, a salad or roasted vegetables will both work great, it just depends on what you like. Since we already have out carbs and protein in this casserole dish, vegetables are really all that’s missing!

Salad: A crisp green salad like this Homemade Caesar, or an Escarole Salad would both be great choices. Or just a simple mixed green salad with a vinaigrette.

Vegetables: Roasted vegetables, steamed vegetables, boiled veggies, anything you like. A vegetable side dish that’s not too rich like this Air Fryer Zucchini would work great, too.

Bread: A sliced French baguette or a warm piece of sourdough with butter is all the comfort you need. Even a pice of our Sweet Cornbread slathered with butter is going to finish off this chicken dish in the best way possible.

sliced chicken on a plate with rice

Looking For More Casserole Recipes?

baked chicken breast sliced on a bed of rice

No Peek Chicken

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 Servings 1x

No Peek Chicken is a delicious, moist chicken and rice casserole that only takes minutes to put together! Once it’s in the oven…there’s no peeking until it’s done!



  • 2 cups long grain white rice, rinsed
  • 22 ounce can of condensed cream of chicken soup (See Note *)
  • 1 1/2 cups chicken broth
  • 1 package (1 ounce) dry onion soup mix
  • 4 medium sized boneless, skinless chicken breasts
  • Fresh chopped parsley for garnish


  1. Preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ baking  dish with non-stick cooking spray. Add the condensed soups, rice and chicken broth to a bowl, mix and then pour into the baking dish.
  3. Season the chicken breasts lightly with salt and pepper and then tuck into the liquids so that the chicken is sitting on the bottom of the dish.
  4. Cover tightly with aluminum foil and bake for 1 hour and 15 minutes to 1 hour and 30 minutes until the rice is tender and the chicken is cooked through.
  5. Garnish with fresh parsley (optional) and serve.

Recipe Notes

* You can also use 2 cans of 10.5 ounce cream of chicken soup, or one cream of chicken and one cream of mushroom soup.

To Store: Store leftover casserole in a container in the refrigerator (or wrapped in the baking dish) for up to 3 days.

Reheat: Reheat leftover casserole in the microwave until warmed through.

  • Category: Dinner
  • Method: Oven
  • Cuisine: American

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