No Peeky Chicken Casserole
Discover the ultimate comfort food with this No Peeky Chicken Casserole—a one-dish wonder that's as easy to prep as it is satisfying to eat. Featuring tender, juicy chicken breasts nestled over perfectly cooked long-grain white rice, this casserole is elevated with the creamy richness of both cream of chicken and cream of mushroom soups. The dish gets a flavor boost from aromatic seasonings like garlic and onion powder, a sprinkle of paprika, and optional butter for added indulgence. The magic happens under tightly sealed foil, where everything steams to perfection—no peeking required! With just 15 minutes of prep and a hands-off baking time, this hearty casserole is perfect for busy weeknights or cozy family dinners. Serve it straight from the oven for a warm, home-cooked meal that’s sure to win hearts around the table.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Long-grain white rice
- 1 can (10.5 oz) Cream of chicken soup
- 1 can (10.5 oz) Cream of mushroom soup
- 1.5 cups Water
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons (optional, for richness) Butter
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish lightly with cooking spray or a small amount of butter.
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, water, onion powder, garlic powder, paprika, salt, and black pepper. Whisk until well combined.
Spread the uncooked long-grain white rice evenly across the bottom of the prepared casserole dish.
Pour the soup mixture over the rice, ensuring the rice is fully submerged and evenly coated.
Place the chicken breasts on top of the rice mixture. If desired, dot the chicken breasts with small pats of butter for extra richness.
Cover the casserole dish tightly with aluminum foil. Ensure there are no gaps or holes in the foil to trap the steam inside.
Bake in the preheated oven for 90 minutes. Do not remove the foil or peek inside while it cooks, allowing the dish to steam and cook thoroughly.
After 90 minutes, carefully remove the foil and check that the chicken is cooked through (internal temperature should reach 165°F/74°C) and the rice is tender.
Let the casserole rest for 5 minutes before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.1 g | ||
| Protein | 238.7 g | 477% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 578 mg | 44% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
