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!
Servings: 4 Servings
Calories: 444kcal
Equipment
- 9x13 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 9x13 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