Oven Baked 5-Ingredient No Peek Chicken and Rice Casserole is a simple and delicious meal that can save you time in the kitchen. With just five main ingredients, this dish offers a comforting blend of chicken, rice, and creamy soup that everyone will love. It’s perfect for busy weeknights when you want a hearty dinner without too much fuss.
Why Make This Recipe
Making this casserole is easy and hassle-free. You simply mix everything together and let the oven do the work. Plus, it’s a great option for families or gatherings since it can serve multiple people. The warm, creamy rice pairs wonderfully with the juicy chicken, making it a satisfying dish that appeals to both kids and adults. It’s also a budget-friendly recipe that doesn’t compromise on flavor.
How to Make Oven Baked 5-Ingredient No Peek Chicken and Rice Casserole
Ingredients:
- 4 raw whole chicken breasts
- 1 cup uncooked long grain white rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 packet dry onion soup mix
Directions:
- Preheat the oven to 350 degrees F and lightly grease an oval or 9×13 inch baking dish.
- In the baking dish, stir together the uncooked rice, cream of mushroom soup, and cream of chicken soup until evenly combined.
- Fill one empty soup can with water twice and stir in both cans of water to loosen the mixture.
- Nestle the raw chicken breasts on top of the rice mixture in a single layer.
- Sprinkle the dry onion soup mix evenly over the top of the chicken and rice.
- Cover the dish tightly with aluminum foil. Bake for 1 hour and 30 minutes without uncovering the dish while it bakes.
- Remove the casserole from the oven, let it rest for 5 to 10 minutes, then uncover and serve hot with the creamy rice spooned alongside each chicken breast.
How to Serve Oven Baked 5-Ingredient No Peek Chicken and Rice Casserole
This casserole is best served hot right out of the oven. You can dish out a generous scoop of the creamy rice alongside each piece of chicken. You might consider adding a side of steamed vegetables or a fresh salad to complete the meal.
How to Store Oven Baked 5-Ingredient No Peek Chicken and Rice Casserole
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave until warm.
Tips to Make Oven Baked 5-Ingredient No Peek Chicken and Rice Casserole
- Make sure to cover the dish tightly with foil to trap the steam, which helps cook the rice and keeps the chicken moist.
- Feel free to add vegetables, like peas or carrots, for extra nutrition and color.
- Adjust the seasoning based on personal preference—add garlic powder or pepper for extra flavor.
Variation
You can swap the chicken breasts for thighs or drumsticks if you prefer. Additionally, try using different flavors of soup, such as cream of celery or cheddar cheese, for a unique twist.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and add more liquid, as brown rice usually takes longer to cook.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole in advance, cover it, and keep it in the fridge until you’re ready to bake it.
3. How do I know when the chicken is fully cooked?
The internal temperature of the chicken should reach 165 degrees F (75 degrees C). You can check this using a meat thermometer.
