Description
This No-Peek Chicken and Rice Casserole is a comforting, easy-to-make baked dish combining tender boneless chicken breasts with creamy soups, brown Minute rice, and flavorful onion soup mix. Covered and baked to perfection, it’s a convenient one-pan meal perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
Chicken and Rice Casserole
- 1 lb Boneless, Skinless Chicken Breasts
- 2 cups Minute Rice (Brown)
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 can Cream of Mushroom Soup (10.5 oz)
- 1 can Water (use one of the soup cans for measurement)
- 1 tablespoon Butter
- 1 envelope Lipton Onion Soup Mix (about 1 oz)
Instructions
- Prepare the Baking Pan: Generously butter a 9×13 inch baking pan with the tablespoon of butter to prevent sticking and add richness to the dish.
- Mix Soup and Rice: In a medium bowl, thoroughly combine the cream of mushroom soup, cream of chicken soup, one can of water, and brown Minute rice until the mixture is smooth and evenly blended.
- Layer the Mixture: Pour the combined soup and rice mixture evenly into the buttered baking pan, spreading it out smoothly for an even bake.
- Add Chicken: Arrange the boneless, skinless chicken breasts directly on top of the rice and soup mixture in the pan, ensuring they are spaced evenly.
- Top with Onion Soup Mix: Sprinkle the Lipton onion soup mix evenly over the chicken breasts to impart deep onion flavor and seasoning.
- Cover and Bake: Cover the baking pan tightly with aluminum foil. Place the pan in a preheated oven set to 350°F (175°C).
- Bake the Casserole: Bake for approximately 1 to 1.5 hours, or until the chicken is fully cooked through (internal temperature of 165°F) and the rice has absorbed the liquid and become tender.
- Serve: Remove the foil carefully, serve the casserole warm, and enjoy this hearty, no-fuss meal.
Notes
- Using brown Minute rice speeds up cooking time while adding a nutty flavor and extra fiber.
- Chicken breasts can be substituted with thighs for a juicier texture.
- Ensure the baking dish is covered well during baking to keep moisture trapped for the ‘no-peek’ effect.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- To make it gluten-free, verify all soups and onion soup mix are certified gluten-free.
