No Peek Chicken and Rice – Delicious & Easy
I just love the name of this recipe! It’s called No Peek Chicken and Rice. But for a specific reason. The fact is No Peek is a part of the recipe instructions.
Once you prep the ingredients, which only takes about 5 minutes, you cover it with foil and pop it in the oven. Then you don’t peek for the next hour and fifteen minutes!
It’s strictly hands-off. You’re free to do whatever else you like, but don’t peek.
This makes the dish a great weeknight meal. A side salad or some steamed broccoli and you’re good to go.
The real pleasure of this dish, however, comes after that hour and fifteen minutes. It’s absolutely the best chicken and rice recipe I believe I’ve ever had.
What’s In This Chicken and Rice Bake?
Of course, it’s got chicken and it’s got rice. After that, there’s not really much else. Two cans of “cream of” soups. One chicken and one mushroom, and a can of chicken broth.
These are the wet ingredients that the rice will absorb during the cooking time. (If you don’t peek!)
There’s no need to add salt because of the creamed soups but you could add some black pepper if you like. I always do.
Then there’s an envelope of onion soup mix sprinkled over the top. (more salt)
That’s it for ingredients.
You can also save some additional kitchen time by just mixing everything in the baking dish. No mixing bowl to wash!
Here’s The Recipe For No Peek Chicken And Rice
No Peek Chicken and Rice Recipe
A delicious chicken and rice dish that requires almost no prep time.
- 2 cups long-grain rice
- 1 10 ounce can cream of mushroom soup
- 1 10 ounce can cream of chicken soup
- 1 14 ounce can chicken broth
- 6 boneless skinless chicken breasts
- salt and pepper
- 1 package onion soup mix
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
In a medium-sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix well. Pour into the baking pan.
Place the chicken on top of the rice mixture and sprinkle the onion soup over the top of the chicken.
Cover with aluminum foil, place in the oven and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!
Can You Use Brown Rice?
You can certainly substitute brown rice for white rice. But you have to recognize the differences between the two.
Brown rice is brown because it still has the bran coating on the outside. This bran coating doesn’t allow the liquid to penetrate and hydrate brown rice as easily as white rice.
For this reason, you may have to increase the liquid in the dish just a bit and cooking time will be somewhat longer.
What to Serve with Chicken and Rice Casserole?
I don’t know why but I love to serve something green with this dish. Maybe it’s the color contrast.
I’ve already mentioned a side salad or steamed broccoli but there are other “green things” you can serve with it:
Asparagus, green beans, peas or lima beans come to mind.
You certainly have some time while the chicken and rice bakes to be fancy with a side dish. But I like to keep it simple. Mostly something green from a can that’s just heat and eat!
If you like to have bread with your meals then I suggest garlic toast. That’s my favorite and you just might like it too. Of course, most any bread will go with this dish.
Regardless of what you serve with it, I think this is a great, easy to make, dinner recipe. It will be equally at home as a weeknight meal or a Sunday dinner special.
What do you think? Will you give the recipe a try?
I hope you do and if you do leave me a comment below and let me know how your version of No Peek Chicken and Rice came out.
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