Description
A comforting and easy-to-make No-Peek Chicken Casserole featuring creamy rice and mixed vegetables, perfect for a hearty family dinner. This recipe combines tender chicken breasts baked in a creamy blend of soups, quick-cooking rice, and a flavorful onion soup mix for a delicious one-dish meal with minimal prep.
Ingredients
Scale
Main 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 (such as Minute Rice)
- 1 cup frozen peas and carrots mix
- 1 (2-ounce) package onion soup mix (such as Lipton), divided
- 4 (7-ounce) boneless, skinless chicken breasts, patted dry
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives, optional
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and place a rack in the middle position. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Make the sauce and base mixture: In the prepared baking dish, whisk together the cream of chicken soup, cream of celery soup, and water until smooth and combined. Stir in the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix (about 4 tablespoons). Mix thoroughly to ensure all ingredients are evenly distributed.
- Prepare the chicken: Season the chicken breasts evenly with kosher salt and freshly ground black pepper. Gently nestle the chicken breasts into the rice mixture in the baking dish, making sure they are partially submerged for even cooking.
- Add remaining seasoning and cover: Sprinkle the remaining half of the onion soup mix evenly over the chicken breasts. Cover the entire baking dish tightly with aluminum foil to lock in moisture and create a steaming environment.
- Optional make-ahead step: You can assemble this casserole up to 12 hours before baking. If doing so, cover the dish tightly and refrigerate. Before baking, allow it to come to room temperature while preheating the oven.
- Bake the casserole: Place the covered dish in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting an instant-read thermometer into the thickest part of the chicken; it should read 160°F, as the temperature will rise to 165°F while resting. The rice will be tender when fully cooked.
- Rest and serve: Remove the casserole from the oven and let it rest uncovered for 5 minutes. Fluff the rice gently with a fork to separate the grains. Sprinkle chopped fresh chives on top if desired, then serve warm for a comforting meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Notes
- You can substitute the frozen peas and carrots with other mixed vegetables such as corn or green beans.
- Use quick-cooking rice to ensure it fully cooks during baking; regular rice may need pre-cooking.
- If fresh chives are not available, you can garnish with parsley or omit the garnish altogether.
- Ensure chicken reaches safe internal temperature of 165°F before serving to avoid foodborne illness.
- This casserole can be assembled the night before and refrigerated to save time on busy days.
- For a lower sodium version, use reduced-sodium soup and onion soup mix.
- Prep Time: 10 minutes
- Cook Time: 50 to 60 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of casserole)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
