No-Peek Chicken

Five minutes of prep is all it takes to make this dinner.

By
Laurel Randolph
Laurel Randolph
Laurel Randolph
Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."
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Updated June 03, 2024
Laurel Randolph
no-peek chicken in a casserole dish at a table setting with two glasses and a table napkin

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Sometimes I’m in the mood to whip up a homemade feast, and sometimes I’m in the mood to dump some things in a dish, bake it, and call it a day. When you’re in the latter mood (it happens a lot, doesn’t it?), no-peek chicken is the solution. 

With the help of some clever pantry items, you can have creamy, flavorful chicken and rice with almost no effort. While the one-dish meal bakes, you’re free to do some laundry, help the kids with homework, or just lay back with a glass of wine.

no-peek chicken in a casserole dish

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Why Is It Called No-Peek Chicken?

The playful name comes from the set-it-and-forget-it nature of this dish. You add all of the ingredients to a baking dish, cover with foil, and bake. No peeking! This helps ensure the rice cooks through and the chicken is moist. The creamy soups make it luxurious and the onion soup mix adds lots of savory, oniony flavor.

Tips and Clever Swaps

  • Make sure you’re using quick-cooking rice, such as Minute Rice. This ensures the rice will cook through without drying out the chicken breasts.
  • Frozen veggies make this dish super convenient, but you can swap them for small-diced fresh carrots and fresh peas or even diced broccoli.
  • Swap the frozen vegetables for another variety, like frozen broccoli or frozen diced peppers.
  • Change out the soups for other cream soups, like cream of mushroom, for a different flavor.
no-peek chicken in a casserole dish at a table setting with a serving on a plate, a glass of water, glasses, and a table napkin

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Chicken Casserole Recipes

No-Peek Chicken

Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 4 to 6 servings
Yield 1 (9x13-inch) casserole

This recipe was developed by Jasmine Smith

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Ingredients

  • 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

Method

  1. Preheat oven to 350˚F.

    Place a rack in the middle of the oven. Coat a 9x13-inch baking dish with cooking spray.

  2. Make the sauce:

    Add the cream of chicken soup, cream of celery soup, and water to the baking dish and whisk together until combined. Stir in the rice, vegetable medley, and half of the onion soup mix (4 tablespoons) until combined.

  3. Add the chicken:

    Sprinkle the chicken breasts evenly with salt and pepper. Nestle the chicken into the rice mixture. Sprinkle the remaining onion soup mix evenly over the chicken. Cover with aluminum foil.

    Simple Tip!

    You can assemble this casserole and stick it in the fridge for up to 12 hours before baking. Remove it from the fridge to bring it to room temperature for a bit while the oven preheats.

  4. Bake:

    Bake until the chicken is cooked through, or an instant-read thermometer registers 160°F when inserted into the thickest part of the chicken (the temperature of the chicken will continue to rise to 165°F as it rests), and the rice is tender, 50 to 60 minutes. 

    Remove from the oven and let rest for 5 minutes. Uncover and fluff the rice with a fork. Top with chives (if using) and serve. 

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
404 Calories
10g Fat
30g Carbs
46g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 404
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 118mg 39%
Sodium 1427mg 62%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 46g
Vitamin C 3mg 16%
Calcium 84mg 6%
Iron 3mg 15%
Potassium 605mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.