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4.17 from 30 votes

No Peek Chicken

No Peek Chicken Rice Casserole is an easy little flavor bomb. With just a bit of soup, some rice, and tender chicken, we get a dish that is savory and completely scrumptious! A chicken and rice casserole that's made with a handful of ingredients, easy to put together and utterly delicious! A crowd pleaser and perfect for a busy weeknight!
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 740kcal


  • 2 cups rice long grain, uncooked
  • 10.5 oz cream of chicken soup 1 can
  • 10.5 oz cream of mushroom soup 1 can
  • 1 cup chicken broth low sodium
  • 1 tsp Italian seasoning
  • 4 chicken breasts boneless and skinless
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 oz onion soup mix 1 package
  • 1 tbsp parsley fresh, chopped


  • Preheat your oven to 350 F degrees. Spray a 9x13-inch casserole dish with cooking spray. 
  • In a large bowl combine the rice, soups, chicken broth, Italian seasoning then pour into the prepared baking dish.
  • Season the chicken breasts with salt and pepper. Place the chicken breasts over the rice mixture then sprinkle the onion soup mix over the chicken. Cover with aluminum foil.
  • Bake for 1 hour and 15 minutes or until the chicken is cooked through and rice is tender.
  • Garnish with parsley and serve.


This dish can be stored in an airtight container in the fridge for 3 - 4 days. It can also be frozen in an airtight container for up to 3 months. Just allow the dish to thaw in the fridge over night before popping in the oven at 350 F degrees till heated all the way through.


Calories: 740kcal | Carbohydrates: 89g | Protein: 62g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 2195mg | Potassium: 1175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 4.2mg | Calcium: 68mg | Iron: 3.3mg