No Peek Chicken

Who said quick meals have to be boring? This No Peek Chicken recipe is packed with hearty flavors, will make your kitchen smell great, and only takes a couple of steps to make!

Chicken is such a staple ingredient that we often forget just how versatile it can be. There’s more than just grilled chicken and veggies! Making mouthwatering meals like no peek chicken and rice, Cream of Mushroom Chicken, or even Huli Huli Chicken — it’s easier than you’d think!

Why This Recipe Works

• It’s an easy weeknight meal. Between the hectic whir of everyday life and the holiday season, I am so busy that I don’t think about dinner until, well, dinnertime. Being busy means that our weeknight meals can get boring or repetitive, but this no peek chicken recipe saves the day.
• Comes together in under 10 minutes and then goes straight to the oven. Using a few pantry ingredients, you can quickly assemble and pop it in the oven to free up your evening – you won’t even have many dishes to wash! A creamy, wholesome casserole simmering with hearty vegetables will satisfy even your pickiest eaters. Plus, with this one dish, you can serve your family a well-balanced meal in no time.

Ingredients Needed

• Long Grain Wild Rice: Rice gives the dish some depth, and long grain wild rice specifically adds some extra earthiness and nutrition to this recipe.
• Cream of Chicken Soup: Just one inexpensive can of this creamy soup makes this entire meal rich and indulgent.
• Cream of Mushroom Soup: The more savory, rich flavors the better!
• Boneless Chicken Breast: This no peek chicken recipe calls for 4 to 5 chicken breasts, so you can easily feed your whole family with it.
• Onion Soup Mix: One simple packet of this mix adds a delicious sweet and savory onion flavor to the rice and chicken.
• Fresh Parsley: Sprinkle this on top for a bright pop of clean, earthy flavor. Go for dried thyme, oregano, or basil if you can’t get the fresh stuff.

How to Make No Peek Chicken

1. Prep your pan. Preheat your oven to 350º F and grease a 9×13 casserole dish with the cooking spray or oil of your choice.

2. Combine soup and rice. Pour both cans of soup, water, and rice into a large mixing bowl and whisk until they’re fully combined. Pour this into your baking dish to be the base for your chicken.
3. Prep your chicken. Season both sides of each chicken breast with salt and pepper to your liking and place them in a single layer over the rice mixture.

4. Top it off with extra flavor. Lastly, sprinkle your onion soup mix over the top of the casserole.
5. Cover, bake, and don’t peek! Cover your pan tightly in aluminum foil and pop it in the oven for 1 hour, until the chicken reaches an internal temperature of 165º F.
6. Garnish and serve. Sprinkle fresh parsley on top and serve!

Storage and or Freezing Instructions

• Make-ahead instructions: You can assemble no peek chicken and rice up to 24 hours in advance, then store it in the refrigerator until you are ready to bake. I don’t recommend freezing this before baking.
• Freezing instructions: Put your leftovers in an airtight, freezer-friendly container and freeze for up to 3 months! To eat, let it defrost in the refrigerator overnight and reheat it in the oven at 350º F. Adding a splash of chicken broth before baking can help the dish taste fresher.
• Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Whether freezing or refrigerating, it’s crucial that you cover the dish completely and don’t let it sit out at room temperature.

Recipe Notes and Tips

• Dice up your chicken. If you’re in a hurry, you can dice chicken into smaller pieces or use chicken tenders instead — you’ll cut the cooking time in half and make serving even easier!
• Swap soups. Creamy soup helps this dish become rich and hearty, but if you don’t love the ones in this recipe, feel free to use two of the same or swap for Cream of Celery soup.
• Use any rice variation. Virtually any kind of rice will work for this dish! Just know that short-grain rice, quinoa, or farro might get a bit mushy.
• Use chicken broth instead of water for extra flavor. Swap out the water for chicken broth or chicken stock to add an extra boost of flavor and nutrition to this dish.
• Make it crunchy. Add an extra-delicious dimension to this dish by sprinkling breadcrumbs or even crispy onions on top before baking!

FAQS

Related Recipes

Instant Pot Mississippi Chicken

Cream of Mushroom Chicken

Easy Oven-Fried Chicken

If you enjoyed this easy recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.

No Peek Chicken Recipe

Who said quick meals have to be boring? This No Peek Chicken recipe is packed with hearty flavors, will make your kitchen smell great, and only takes a couple of steps to make!

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 Servings

Calories: 444kcal

Author: Aimee Mars

Equipment

• ▢
  9×13 Casserole Dish

Ingredients

• ▢ 2 cups Long Grain Wild Rice
• ▢ 1 10.5 ounce can Cream of Chicken Soup
• ▢ 1 10.5 ounce can Cream of Mushroom Soup
• ▢ 1 cup Water
• ▢ 4 to 5 Boneless Chicken Breast
• ▢ Salt and Pepper
• ▢ 1 packet Onion Soup Mix
• ▢ Fresh Parsley chopped

Instructions

• Preheat your oven to 350º F and grease a 9×13 casserole dish with the cooking spray or oil of your choice.
• Pour both cans of soup, water, and rice into a large mixing bowl and whisk until they’re fully combined. Pour this into your baking dish to be the base for your chicken.
• Season both sides of each chicken breast with salt and pepper to your liking and place them in a single layer over the rice mixture.
• Lastly, sprinkle your onion soup mix over the top of the casserole.
• Cover your pan tightly in aluminum foil and pop it in the oven for 1 hour, until the chicken reaches an internal temperature of 165º F.
• Sprinkle fresh parsley on top and serve!

Notes

• Dice up your chicken. If you’re in a hurry, you can dice chicken into smaller pieces or use chicken tenders instead — you’ll cut the cooking time in half and make serving even easier!
• Swap soups. Creamy soup helps this dish become rich and hearty, but if you don’t love the ones in this recipe, feel free to use two of the same or swap for Cream of Celery soup.
• Use any rice variation. Virtually any kind of rice will work for this dish! Just know that short-grain rice, quinoa, or farro might get a bit mushy.
• Use chicken broth instead of water for extra flavor. Swap out the water for chicken broth or chicken stock to add an extra boost of flavor and nutrition to this dish.
• Make it crunchy. Add an extra-delicious dimension to this dish by sprinkling breadcrumbs or even crispy onions on top before baking!

 

Storage and or Freezing Instructions

• Make-ahead instructions: You can assemble no peek chicken and rice up to 24 hours in advance, then store it in the refrigerator until you are ready to bake. I don’t recommend freezing this before baking.
• Freezing instructions: Put your leftovers in an airtight, freezer-friendly container and freeze for up to 3 months! To eat, let it defrost in the refrigerator overnight and reheat it in the oven at 350º F. Adding a splash of chicken broth before baking can help the dish taste fresher.
• Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Whether freezing or refrigerating, it’s crucial that you cover the dish completely and don’t let it sit out at room temperature.

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 66g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 944mg | Potassium: 835mg | Fiber: 6g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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