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Peek Chicken Rice Casserole: 5 Simple Steps to Comfort

Peek Chicken Rice Casserole
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This No Peek Chicken and Rice Casserole is a simple, comforting one-dish meal perfect for busy weeknights.

Ingredients

Scale
  • 4 small boneless skinless chicken breasts (about 5–6 ounces each)
  • 2 cups instant rice (or Minute rice)
  • 1¾ cups reduced sodium chicken broth (or water)
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup frozen peas and carrots (optional)
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch glass or ceramic baking dish to prevent sticking.
  2. In the prepared baking dish, combine the instant rice, reduced sodium chicken broth (or water), condensed cream of mushroom soup, condensed cream of celery soup, and frozen peas and carrots if using. Stir everything well and spread the mixture evenly across the dish.
  3. Place the chicken breasts on top of the rice mixture, gently pressing them down so they touch the rice base for even cooking.
  4. In a small bowl, mix onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle this seasoning blend evenly over the chicken breasts to enhance flavor.
  5. Tightly cover the baking dish with aluminum foil to trap moisture and bake in the preheated oven for 45 minutes. Important: Do not lift the foil or peek during baking to maintain proper steaming and cooking.
  6. Remove the casserole from the oven and let it rest, still covered, for 10 minutes.

Notes

  • This resting time allows the rice to fully absorb moisture and the chicken to settle before serving.

Nutrition

Find it online: https://keepityummy.com/peek-chicken-rice-casserole/

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