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Close up of the ingredients for No-Peek Chicken including cream soups, white rice, chicken broth, and raw chicken breasts.

Ultimate Creamy No-Peek Chicken and Rice Casserole

This foolproof, hands-off recipe yields tender chicken baked in a savory bed of creamy white rice. Features irresistible golden brown edges, a glossy sauce, and perfectly toasted onion and herb flakes.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large boneless, skinless chicken breasts About 1.5 lbs / 680g total.
  • 1.5 cups uncooked long-grain white rice 300g.
  • 1 can condensed cream of chicken soup 10.5 oz / 298g.
  • 1 can condensed cream of mushroom soup 10.5 oz / 298g.
  • 1.5 cups low-sodium chicken broth 360ml.
  • 0.5 cups heavy cream 120ml. Can substitute whole milk.
  • 0.25 cups dehydrated onion flakes 15g.
  • 1 tbsp dried herb flakes 5g. Parsley, thyme, oregano blend.
  • 1 tbsp olive oil 15ml. To grease the dish.
  • 0.5 tsp kosher salt 3g.
  • 0.5 tsp black pepper 1g.

Equipment

  • 1 9x13-inch Rectangular Glass Baking Dish Essential for achieving crisp, golden brown edges.
  • 1 Heavy-Duty Aluminum Foil Crucial for creating the airtight steam seal.

Method
 

Preparation and Baking
  1. Preheat your oven to 375°F (190°C). Generously grease the bottom and sides of a 9x13-inch rectangular glass baking dish with 1 tbsp (15ml) of olive oil or butter.
  2. In a large bowl, whisk together the 1.5 cups (300g) uncooked white rice, 10.5 oz cream of chicken soup, 10.5 oz cream of mushroom soup, 1.5 cups (360ml) chicken broth, and 1/2 cup (120ml) heavy cream. Pour evenly into the prepared glass dish.
  3. Season the 4 chicken breasts with salt and pepper. Press them deeply into the creamy rice mixture. Evenly sprinkle the surface with 1/4 cup (15g) dehydrated onion flakes and 1 tbsp (5g) dried herb flakes.
  4. Tightly cover the glass dish with heavy-duty aluminum foil to form a seal. Bake undisturbed for 1 hour and 15 minutes without opening the oven.
  5. Remove the foil carefully. Bake uncovered for an additional 10 to 15 minutes until the onion flakes are toasted dark brown and the edges of the casserole are golden brown and crisp.
  6. Let the casserole rest on the counter for 10 minutes before serving to allow the creamy rice to set up perfectly.

Notes

Ensure you use standard long-grain white rice, not minute or instant rice.
Do not break the foil seal early; the trapped steam is crucial for cooking the rice.