No-Peek Chicken Is My Favorite Hands-Off Weeknight Dinner
For a hearty dinner that comes together in five minutes, make creamy no-peek chicken. Some clever pantry staples and quick-cooking rice mean you can combine the ingredients, cover, and bake.
Sometimes I’m in the mood to whip up a homemade feast, and sometimes I’m in the mood to dump some things in a dish, bake it, and call it a day. When you’re in the latter mood (it happens a lot, doesn’t it?), no-peek chicken is the solution.
With the help of some clever pantry items, you can have creamy, flavorful chicken and rice with almost no effort. While the one-dish meal bakes, you’re free to do some laundry, help the kids with homework, or just lay back with a glass of wine.
Why Is It Called No-Peek Chicken?
The playful name comes from the set-it-and-forget-it nature of this dish. You add all of the ingredients to a baking dish, cover with foil, and bake. No peeking! This helps ensure the rice cooks through and the chicken is moist. The creamy soups make it luxurious and the onion soup mix adds lots of savory, oniony flavor.
Tips and Clever Swaps
- Make sure you’re using quick-cooking rice, such as Minute Rice. This ensures the rice will cook through without drying out the chicken breasts.
- Frozen veggies make this dish super convenient, but you can swap them for small-diced fresh carrots and fresh peas or even diced broccoli.
- Swap the frozen vegetables for another variety, like frozen broccoli or frozen diced peppers.
- Change out the soups for other cream soups, like cream of mushroom, for a different flavor.
Chicken Casserole Recipes
- Slow Cooker Chicken and Rice Casserole
- Easy Chicken Enchilada Casserole
- Chicken Noodle Casserole
- Chicken Pot Pie
Preheat oven to 350˚F.
Place a rack in the middle of the oven. Coat a 9x13-inch baking dish with cooking spray.
Make the sauce:
Add the cream of chicken soup, cream of celery soup, and water to the baking dish and whisk together until combined. Stir in the rice, vegetable medley, and half of the onion soup mix (4 tablespoons) until combined.
Add the chicken:
Sprinkle the chicken breasts evenly with salt and pepper. Nestle the chicken into the rice mixture. Sprinkle the remaining onion soup mix evenly over the chicken. Cover with aluminum foil.
Bake:
Bake until the chicken is cooked through, or an instant-read thermometer registers 160°F when inserted into the thickest part of the chicken (the temperature of the chicken will continue to rise to 165°F as it rests), and the rice is tender, 50 to 60 minutes.
Remove from the oven and let rest for 5 minutes. Uncover and fluff the rice with a fork. Top with chives (if using) and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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