Go Back
- 4 boneless, skinless chicken breasts - 1 can (10.5 oz) cream of chicken soup - 1 can (10.5 oz) cream of mushroom soup - 1 cup chicken broth - 1 cup long-grain white rice - 1 cup frozen mixed vegetables (peas, carrots, corn) The main ingredients make this casserole easy and tasty. The chicken gives protein, while the soups add creaminess. Rice absorbs all the flavors and makes it filling. The mixed veggies add color and nutrients. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste These seasonings bring the dish to life. Garlic and onion powder add depth. Thyme gives a nice touch of earthiness. Salt and pepper are key for flavor balance. - Cheese - Other vegetable variations - Protein substitutes You can make this dish your own! Cheese on top adds a rich layer. Try different veggies like broccoli or bell peppers for new flavors. If you want a twist, use turkey or tofu instead of chicken. Each choice opens up a world of taste! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This ensures even cooking for the casserole. 2. Prepare the casserole dish by greasing a 9x13 inch dish. This helps prevent sticking and makes for easy cleanup. 1. Combine the soups and broth in a large mixing bowl. Add the cream of chicken soup, cream of mushroom soup, and chicken broth. Mix in garlic powder, onion powder, thyme, salt, and pepper. Stir until you have a smooth mixture. 2. Prepare the rice layer by spreading uncooked long-grain white rice evenly on the bottom of the greased casserole dish. This will soak up the flavors as it cooks. 1. Arrange the chicken and vegetables by placing the chicken breasts on top of the rice. Season them with more salt, pepper, and thyme for added flavor. Then, sprinkle the frozen mixed vegetables around the chicken. 2. Cover the dish tightly with aluminum foil. Make sure it is sealed well to keep the moisture in while it bakes. 1. Bake the casserole in the preheated oven for 1 hour. This allows the chicken to cook through and the rice to absorb the flavors. 2. Add cheese by carefully removing the foil after 1 hour. Sprinkle shredded cheddar cheese on top and return it to the oven. Bake uncovered for an additional 15-20 minutes until the cheese is melted and bubbly. Let it sit for 10 minutes before serving. Enjoy your cozy no-peek chicken casserole! - To prevent dry chicken, use boneless, skinless breasts. They stay moist. - Keep the casserole covered with foil while baking. This locks in steam. - Be sure to season your chicken well. A little salt and pepper go a long way. - Check the chicken's doneness with a meat thermometer. It should reach 165°F. - Pair this casserole with a fresh green salad. It adds crunch and color. - Serve with warm crusty bread. It’s perfect for soaking up the creamy sauce. - Try a side of roasted vegetables for added nutrition and flavor. - Garnish with fresh herbs like parsley or thyme. They add a pop of color. - Serve in individual bowls for a cozy touch. It makes each serving special. - Drizzle a bit of melted butter over the top before serving. It adds shine and richness. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of your casserole. If you have fresh herbs on hand, feel free to substitute them for dried herbs for a brighter taste. Check Chicken Temperature: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). Customize Vegetables: Feel free to use any combination of frozen or fresh vegetables. Green beans, broccoli, or bell peppers work great as substitutes or additions. Let It Rest: Allow the casserole to sit for about 10 minutes after removing it from the oven. This helps the flavors meld and makes serving easier. {{image_2}} You can swap out proteins in No-Peek Chicken Casserole. Try using turkey or pork. These meats work well and keep the dish tasty. Using different soups can change the flavor. You can use cream of celery or even tomato soup. These options can add a fun twist to this classic dish. For gluten-free options, use gluten-free rice. Make sure to check the soups too. Some brands offer gluten-free versions of cream soups. If you're looking for dairy-free variations, try coconut cream instead of regular cream soups. You can also skip cheese or use a dairy-free cheese option. This keeps the dish creamy without dairy. Adding spices can brighten up the casserole. Try paprika or cayenne for some heat. A pinch of cumin can also add depth to the flavor. Incorporating fresh herbs can elevate the dish. Use thyme or parsley for a fresh taste. You can sprinkle them on top before serving for a pop of color and flavor. After you make No-Peek Chicken Casserole, let it cool. Place the dish in the fridge within two hours. Use a tight lid or cover it with plastic wrap. This keeps it fresh and safe. I recommend using glass or plastic containers with secure lids. They seal well and help avoid spills. To freeze leftovers, let the casserole cool completely. Cut it into portions for easy serving. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to label the bags. To thaw, move a portion to the fridge overnight. Reheat in the oven at 350°F until heated through, about 20-30 minutes. In the fridge, No-Peek Chicken Casserole lasts about three to four days. If you freeze it, it can last up to three months. Always check for signs of spoilage. Look for an off smell, changes in color, or mold. If you see any of these, it's best to toss it. No-Peek Chicken Casserole is a simple, one-dish meal. It combines chicken, rice, and creamy soups. This dish cooks in the oven without needing to peek. You layer uncooked rice at the bottom, then add soup and chicken. Frozen mixed vegetables stir in well. It’s warm, filling, and perfect for any night. Key characteristics include: - Creamy texture: The soups add richness. - Easy preparation: Just mix, layer, and bake. - Comfort food: It's hearty and satisfying. Yes, you can use cooked chicken in this recipe. It's a great way to save time. You can shred or chop leftover rotisserie chicken. Just reduce the baking time to about 30 minutes. This keeps the chicken moist and tender. You can make No-Peek Chicken Casserole lighter with a few swaps. - Use brown rice: It adds fiber and nutrients. - Opt for low-fat soups: These cut down on calories. - Add more veggies: Use fresh or frozen options like broccoli or bell peppers. - Choose lean chicken: Skinless chicken thighs are a good choice. Yes, you can prepare this casserole ahead of time. - Prep the night before: Mix the ingredients and layer them in the dish. - Cover and chill: Store it in the fridge overnight. - Baking: If it’s cold from the fridge, add about 10-15 more minutes to the bake time. This method makes it easier on busy nights. You can also freeze it for later. Just thaw it in the fridge before cooking. In this blog post, we explored how to make a delicious No-Peek Chicken Casserole. We covered key ingredients like chicken, rice, and vegetables. We also shared tips for mixing, baking, and serving your dish. Remember, you can make fun changes with different proteins and spices. Don't forget to store leftovers correctly, so they stay fresh longer. Enjoy making and sharing this comforting meal with family and friends!

No-Peek Chicken Casserole

A comforting casserole featuring chicken, rice, and creamy soups, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup chicken broth
  • 1 cup long-grain white rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine both cans of cream of chicken and mushroom soup with chicken broth, garlic powder, onion powder, thyme, salt, and pepper, stirring well until smooth.
  • In a greased 9x13 inch casserole dish, spread the uncooked rice evenly along the bottom.
  • Pour the soup mixture over the rice, gently spreading it to cover all the rice.
  • Place the chicken breasts on top of the liquid mixture, seasoning them with a little more salt, pepper, and thyme for extra flavor.
  • Sprinkle the frozen mixed vegetables around the chicken breasts in the casserole dish.
  • Cover the dish tightly with aluminum foil, making sure it's sealed well to keep the moisture in.
  • Bake in the preheated oven for 1 hour.
  • After 1 hour, carefully remove the foil and sprinkle the shredded cheddar cheese over the casserole.
  • Return to the oven, uncovered, for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
  • Remove from the oven and let it sit for 10 minutes before serving to allow it to set.

Notes

Let the casserole sit for 10 minutes before serving to allow it to set.
Keyword casserole, chicken, easy dinner