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Delicious No Peek Chicken Casserole with vegetables and rice

No Peek Chicken Casserole

A comforting, hands-off casserole that brings the family together, featuring tender chicken, flavorful rice, and creamy soup.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Choose similar-sized breasts for even cooking.
  • 1 cup long-grain white rice Rinse quickly for less starch.
  • 1 can cream of mushroom soup (10.5 oz) Use full-fat or reduced-sodium version.
  • 1 can cream of chicken soup (10.5 oz) Mixing both soups gives depth.
  • 1.25 cups water Use warm water for smoother blending.
  • 1 packet onion soup mix Sprinkle evenly for flavor.
  • to taste salt and pepper Season lightly before baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well-mixed.
  3. Grease a 9×13-inch baking dish and pour in the rice and soup mixture, spreading it evenly over the bottom.
  4. Place the chicken breasts on top of the rice mixture and season with salt and pepper.
  5. Sprinkle the packet of onion soup mix evenly over the chicken, ensuring each piece is well-coated.
  6. Cover the dish tightly with aluminum foil.
  7. Bake the casserole for 1 hour and 30 minutes.
  8. Once done, remove the casserole from the oven and let it rest for a few minutes before serving.

Notes

Serve family-style from the baking dish, with simple sides like steamed green beans or mixed salad. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.