No Peek Chicken and Rice is a set-it-and-forget it kind of recipe. And it’s true to its name: put the ingredients all together in a casserole dish, cover it with foil, and pop it in the oven. No peeking, because you don’t need to!
This super easy dinner recipe involves some easy to find ingredients: Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. It’s so simple and everyone cleaned their plate—even our picky eaters!!
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No Peek Chicken Ingredients
These are the ingredients you’ll need to make this no peek chicken and rice recipe. They’re kind of old school (canned condensed soups for the win) but sometimes you need some old-school nostalgia in the oven. (And then on your plate and in your belly!)
- Rice: Start with two cups of long-grain white rice.
- Water: Cook the rice in two cups of water.
- Soup: Canned cream of mushroom soup and canned cream of chicken soup lend richness and flavor.
- Vegetables (optional): A yellow onion and a red bell pepper can add color and flavor.
- Seasonings: The no peek chicken is flavored with onion soup mix, fresh thyme or oregano, and seasoned salt.
- Chicken: You’ll need 4-6 boneless, skinless chicken breasts.
How to Store
Store leftover no peek chicken and rice in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the microwave or on the stove, adding a dash of water or chicken broth to keep the rice from drying out.
Can You Freeze No Peek Chicken?
You can freeze no peek chicken for up to three months in a freezer safe sealed container. We like using a glass casserole dish that you can either take from the freezer to the oven or thaw in the fridge overnight first. Either way, pop the dish in a preheated 350 F oven, and cook until the chicken and rice is totally heated through. Depending on whether you put it in there frozen or thawed, check it after about 15 to 20 minutes; it may need more time and you might need to tent it with foil toward the end.
Substitutions for No Peek Chicken
You can use chicken thighs instead; just opt for boneless skinless ones; otherwise, the cook time will be a bit longer.
You can also use all cream of mushroom or all cream of chicken soup if you want; opt for lower sodium varieties if desired.
Feel free to swap the long grain white rice for long grain brown rice.
How to Serve No Peek Chicken
The beauty of a dish like this is that you’ve got a protein and a starch right in one dish. Woo hoo! We love serving this with a big green salad with a simple vinaigrette. It’s also great with a side of steamed broccoli or green beans.
More Awesome Chicken Recipes!
No Peek Chicken and Rice
Equipment
- 1 9×13-inch casserole dish
Ingredients
- 2 cups long grain white rice
- 1 14.5 ounce can chicken broth reduced sodium
- 1 10 ounce can cream of chicken soup reduced sodium
- 1 10 ounce can cream of mushroom reduced sodium
- 1 ea packet onion soup mix
- 1 orange, red, or yellow bell pepper optional, chopped finely
- 1 1/2 pounds boneless skinless chicken breasts about 4 to 6 breasts
- ½ tsp. dried thyme
- ½ tsp. dried oregano
Instructions
- Preheat oven to 375°F. Spray a 9×13 inch baking dish with nonstick cooking spray.
- In the baking dish, stir together the rice, broth, soups, and soup mix until well combined. Add in the finely chopped peppers, if using.
- Season the chicken on both sides with the thyme and oregano, then nestle into the rice and soup mixture.
- Cover the baking dish tightly with foil. Bake for 1 hour. Remove from oven and allow to stand, still covered, for 10 minutes.
- Divide rice and chicken into meal prep containers. Allow to cool, then cover and refrigerate up to 4 days.
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