Description
This No-Peek Chicken casserole is an easy, comforting one-dish meal combining tender boneless chicken breasts with creamy soups, quick-cooking rice, and a vegetable medley. It’s a convenient recipe that requires minimal prep, cooks covered in the oven to keep the chicken juicy, and results in a flavorful, hearty dish perfect for a family dinner.
Ingredients
Units
Scale
For the Casserole
- 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. 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) ensuring everything is well mixed.
- 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 dish.
- 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 keep moisture in during baking.
- Optional make-ahead step: You can assemble this casserole up to 12 hours ahead of baking. If so, refrigerate covered and remove it to come to room temperature while preheating the oven.
- Bake the casserole: Place the covered dish in the oven and bake for 50 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F. The internal temperature will continue to rise to 165°F during resting. The rice should be tender at this point.
- Rest and serve: Remove the casserole from the oven and let it rest uncovered for 5 minutes. Fluff the rice carefully with a fork. Sprinkle chopped fresh chives on top if using, then serve warm.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use quick-cooking rice to ensure it cooks properly within the baking time.
- If you prefer, you can substitute frozen mixed vegetables of your choice for peas and carrots.
- Make sure to cover the dish tightly with foil to trap steam and keep the chicken moist.
- Checking the internal temperature of chicken ensures it is safe to eat and prevents overcooking.
- Assembling in advance saves time on busy days; just remember to bring it to room temperature before baking.
- Fluffing the rice before serving prevents clumps and helps distribute flavors.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with rice and vegetables)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
