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4.99 from 125 votes

No Peek Chicken and Rice

Creamy rice mixture on bottom topped with chicken breasts and seasoned with onion soup mix for a one pan dinner!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 603kcal
Author: Julie Evink


  • 2 cups long grain white rice
  • 10.5 ounces can cream of mushroom soup (1 can)
  • 10.5 ounces can cream of chicken soup (1 can)
  • 1 cup chicken broth
  • 4 boneless chicken breasts
  • 1 ounces package Lipton onion soup mix (1 package)


  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease a 9 x 13 inch baking dish with non-stick spray and set aside.
  • In a medium sized bowl combine the white rice, cream of mushroom and chicken soup and chicken broth. Mix until combined. Pour into the prepared baking dish.
  • Place chicken breasts on top of the rice mixture. Sprinkle the onion soup mix on top of the casserole evenly. Cover the baking dish with aluminum foil and place in a preheated oven.
  • Bake for 1 hour and 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.


Remember, No Peeking! The key to this recipe is tightly covering the dish with foil. It locks in all of the steam, so there is enough moisture to cook the steam the rice and cook the meat. So, don’t lift the foil while it’s in the oven! Otherwise, the steam will escape.
Rice Tip: Be sure to use long-grain white rice and not short grain. Short grain rice will end up overcooked and mushy. I haven’t tried brown rice, but it will take longer to cook, so be aware if you make this substitution.
Make-Ahead Tip: You can assemble this dish up to a day in advance and keep it in the refrigerator. If it goes into the oven cold, you will need to bake it a little longer.
Freezing Tip: You can also freeze it for up to a month! Assemble and then wrap the baking dish tightly with plastic wrap and foil. Thaw it in the fridge overnight before baking.
Storing Leftovers: The leftovers are fantastic! Once it’s cooled, store them in an airtight container, and they will keep well for a few days.


Calories: 603kcal | Carbohydrates: 88g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 1971mg | Potassium: 753mg | Fiber: 2g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg