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″ bakingĀ  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