Description
No-Peek Chicken is an easy, comforting casserole dish combining tender chicken breasts, quick-cooking rice, and a creamy vegetable sauce made with cream soups and onion soup mix. Baked covered to lock in moisture, this one-dish meal requires minimal prep and yields a flavorful, satisfying dinner perfect for busy weeknights.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Place a rack in the center of the oven. Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Make the Sauce: 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) until evenly mixed.
- Add the Chicken: Season the chicken breasts evenly with kosher salt and freshly ground black pepper. Nestle the chicken breasts gently into the rice mixture so they are partly submerged. Sprinkle the remaining onion soup mix evenly over the tops of the chicken breasts. Cover the dish tightly with aluminum foil to seal in moisture.
- Bake: Place the covered baking dish on the middle oven rack and bake for 50 to 60 minutes, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers 160°F (the internal temperature will continue rising to 165°F as it rests), and the rice is tender.
- Rest and Serve: Remove the casserole from the oven and let it rest, uncovered, for 5 minutes. Fluff the rice with a fork. If desired, sprinkle with chopped fresh chives for a touch of color and flavor, then serve immediately.
Notes
- You can prepare the casserole up to 12 hours in advance. Assemble it, cover tightly, and refrigerate. Remove from fridge to join room temperature while the oven preheats before baking.
- Leftover casserole should be stored in an airtight container in the refrigerator and consumed within 3 days.
- Ensure the chicken reaches a safe internal temperature of 165°F before serving.
- Fresh chives add a nice fresh garnish but are optional.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of casserole)
- Calories: 370
- Sugar: 4g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
