No Peek Chicken and Rice Casserole Recipe
A one-dish chicken and rice casserole that bakes sealed under foil with almost no hands-on work, so the rice steams tender and the chicken stays juicy. Topped with crispy fried onions and finished with parsley, it goes from ten minutes of prep to dinner with no stirring or checking in between.
Servings: 6 servings
Calories: 529kcal
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or breasts cut into large chunks
- 1½ cups chicken broth
- 10.5 ounce can cream of chicken soup or 1 can of 10.5 ounce
- 10.5 ounce can cream of mushroom soup or 1 can of 10.5 ounce
- 1 cup long-grain white rice uncooked
- ½ cup salted butter 8 tablespoons, cut into tablespoons
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 cup crispy fried onions
- ½ teaspoon paprika optional
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Heat the chicken broth, cream of chicken soup, and cream of mushroom soup in a saucepan over medium heat until hot and smooth. Stir in the garlic powder, onion powder, salt, and uncooked rice.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Arrange the chicken pieces evenly over the rice mixture then top with the butter slices and sprinkle with paprika.
- Cover tightly with foil and bake at 375 F for about 25 minutes. Uncover and continue baking for 10 minutes.
- Sprinkle the crispy fried onions evenly over the top and bake for 5 more minutes, until the onions are golden, the rice is tender, and the chicken reaches 165°F.
- Rest the casserole for 5 minutes before serving.
- Garnish with fresh parsley and serve.
Notes
Recipe Card Tips
- Seal the foil tightly and do not lift it during the covered bake. The trapped steam is what cooks the rice, and every peek lets it out, leaving the grains firm.
- Heat the broth and soups until hot before stirring in the rice. Cold liquid is the most common reason the center stays undercooked.
- If the rice is still firm at the end, re-cover and bake another 5 to 10 minutes rather than serving it underdone.
Nutrition
Serving: 1.5cups | Calories: 529kcal | Carbohydrates: 36g | Protein: 29g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1215mg | Potassium: 473mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 715IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg