No-peek chicken casserole is one of the simplest and tastiest chicken dishes that you can make for your family. With just 5 ingredients, it comes together in minutes and then bakes unattended for tender, juicy chicken and rice. This recipe has become a regular rotation in my meal planning because it’s affordable, easy to modify, and freezes beautifully for busy nights. My kids in particular are obsessed with this creamy, comforting casserole. I think you and your family will love it just as much!
What Type of Rice Works Best?
While the original recipe calls for Uncle Ben’s Long Grain Wild Rice, you can use any type of rice you prefer. White rice, brown rice, a rice blend, or even quinoa would all make delicious substitutions. I like to use converted rice for a fluffy texture that soaks up all the flavorful sauce. Just stick to longer grain varieties over short grain or sticky rice.
How Do I Adapt This For Dietary Needs?
One of the things I love about this recipe is how easy it is to tweak for different diets or preferences. To make it gluten-free, look for gluten-free soups and certified gluten-free rice. For low-sodium, use reduced-sodium soup and season more lightly. To add veggies, stir in frozen peas, carrots, corn or green beans before baking. And for extra protein, switch out the chicken for boneless pork chops. So versatile!
What If I’m Short On Time?
You can actually get this hearty casserole on the table even faster by using some simple shortcuts. Swap bone-in chicken thighs for the breasts to reduce cook time. Or use canned chicken or rotisserie chicken instead of raw. And skip precooking the rice by using fully cooked rice or riced cauliflower. With these tweaks, you can pull together a satisfying meal in under 30 minutes!
How Should I Store Leftovers?
One of the things that makes this recipe so handy is that it keeps well and freezes beautifully. Store leftovers in an airtight container in the fridge for 3-4 days. Or wrap individual portions in foil and place in freezer bags. To reheat, bake frozen portions at 350°F until heated through, about 30 minutes. The sauce may separate a bit, just give it a good stir before serving.
No-peek Chicken Casserole Recipe
Ingredients:
- Boneless, skinless chicken breasts or thighs: 1 1/2 pounds
- Uncle Ben’s long grain wild rice: 2 packages (6 oz. each)
- Cream of mushroom soup: 1 can (10.25 oz.)
- Cream of celery soup: 1 can (10.25 oz.)
- Water: 1 1/2 cans (use the empty soup can for measurement)
- Kosher salt and freshly ground pepper: as per taste
Cooking Instructions:
- Begin by preheating your oven to 350 degrees F (175 degrees C).
- Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
- Mix the rice, both soups, and water in the prepared dish until well combined.
- Lay the chicken pieces over the rice mixture. Season with salt and pepper to enhance the flavor.
- Cover the dish securely with aluminum foil to trap the steam and flavors.
- Bake for 90 minutes. The key is in the ‘no-peek’ method – resist the urge to open the foil during baking.
- Once done, the rice should have absorbed all the liquid, leaving you with a perfectly cooked casserole.
- Serve hot and relish the comfort of this simple yet delicious meal.
