No Peek Chicken And Rice
A nostalgic, one-pan comfort food classic featuring creamy rice and tender chicken. This version ensures juicy results with a tight foil seal and savory onion soup seasoning.
Equipment
- 9x13-inch baking dish
- Aluminum Foil
- Instant-read thermometer
Ingredients
- Cooking spray
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 1.5 cups water
- 2 cups quick-cooking rice (such as Minute Rice)
- 1 cup frozen peas and carrots mix
- 1 (2-ounce) package onion soup mix (such as Lipton) divided
- 4 (7-ounce) boneless, skinless chicken breasts patted dry
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives optional
Instructions
Prep the Pan and Base
- Heat the oven to 350˚F and set a rack in the middle so the casserole cooks evenly. Give a 9x13-inch baking dish a thorough coating of cooking spray, especially the corners.
- In the dish, whisk the cream of chicken soup, cream of celery soup, and water until smooth. Stir in the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix until evenly distributed.
Season and Nestle the Chicken
- Season the chicken breasts with kosher salt and black pepper, then nestle them into the rice mixture. Sprinkle the remaining onion soup mix over the top to form a savory crust.
- Cover the dish with aluminum foil and seal it tightly all the way around, pressing the edges firmly to trap steam.
Bake, Then Rest Before Fluffing
- Bake for 50 to 60 minutes, keeping the foil on the entire time. The chicken is ready when an instant-read thermometer hits 160°F in the thickest part.
- Let the casserole rest for 5 minutes while still covered. Uncover, fluff the rice with a fork, and scatter fresh chives over the top if desired.
Notes
Preparation Tip: Pound the chicken breasts to an even thickness so they finish cooking at the same time and remain juicy.
Cooking Tip: Do not lift the foil during the baking process. Trapped steam is essential for hydrating the rice and keeping the chicken tender.
Storage Tip: Leftovers keep well in the refrigerator for up to 3 days. Reheat with a small splash of water stirred into the rice to maintain moisture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.