Simple 1 No Peek Chicken and Rice Magic

Name: Simple 1 No Peek Chicken and Rice Magic
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup long-grain white rice, uncooked; 1 can (10.5 ounces) cream of chicken soup; 1 can (10.5 ounces) cream of celery soup; 2 cups low-sodium chicken broth; 1 teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup shredded cheddar cheese; 1 tablespoon chopped parsley

By anna Boncoeur On January 1, 2026

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If you are tired of complicated weeknight dinners, listen up! I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make everyday cooking joyful. Today, we are diving deep into the magic of No Peek Chicken and Rice. Seriously, this casserole is my secret weapon when I need something hearty, creamy, and totally hands-off in the oven. You mix everything in one dish, cover it up tight, and let the steam do all the heavy lifting. It’s pure comfort food that tastes like you spent hours on it, but trust me, the prep time is unbelievably short. This recipe proves that the best meals are often the easiest ones!

Table Of content

Gathering Ingredients for No Peek Chicken and Rice

Getting ready to make this amazing no peek chicken and rice is honestly the longest part of the whole process, and even that takes barely ten minutes! We are relying on pantry staples here, which is what makes this recipe so great for busy weeknights. For four generous servings, you need just a handful of easy-to-find items. Make sure your chicken breasts are defrosted and ready to go before you start whisking, because timing is everything when you’re aiming for that perfect, hands-off bake.

Chicken and Rice Basics

You’ll need four nice, even boneless, skinless chicken breasts. Try to get them roughly the same thickness so they cook at the same speed—that’s important for safety! For the rice, stick to long-grain white rice. Don’t try to substitute brown rice here; it needs too much water and too much time, and it will ruin the timing for the chicken. Just one cup of the uncooked rice is perfect for this 9×13 dish.

Creamy Soup and Broth Components

This is where the creaminess comes from! You need one can of cream of chicken soup and one can of cream of celery soup. Make sure you use the standard 10.5-ounce cans. To help the rice cook and absorb flavor, you’ll need two full cups of low-sodium chicken broth. Using low-sodium gives us control over the final saltiness!

Seasonings and Toppings for No Peek Chicken and Rice

The flavor base for this no peek chicken and rice is simple but mighty. We are using onion powder, garlic powder, a little bit of smoked paprika for color and depth, plus salt and pepper. For the grand finale, you absolutely need one cup of shredded cheddar cheese to melt over the top. A sprinkle of fresh parsley finishes it off beautifully, but dried works if you’re in a pinch!

Essential Equipment for Baking

You don’t need a gadget graveyard for this recipe, thankfully! The most important thing is a standard 9×13-inch baking dish. Make sure it’s sturdy. You absolutely must have heavy-duty aluminum foil because we are sealing this baby up tight to trap all that steam. And please, please have a reliable meat thermometer handy. That’s the only way you can truly relax knowing your chicken is cooked perfectly to 165 degrees Fahrenheit! If you are looking for more tips on cooking chicken breasts perfectly, check out this guide on juicy baked chicken breasts.

Step-by-Step Instructions for No Peek Chicken and Rice

Now for the fun part—assembling this incredible no peek chicken and rice. The beauty of this dish is that everything happens right here in the mixing bowl and the baking dish before it goes into the oven. Don’t worry about pre-cooking anything; the steam does all the work! We’re aiming for that perfect ratio of tender rice and juicy chicken, and following these steps exactly is how we get there.

Preparing the Base Mixture

First things first: get your oven preheated to 350 degrees Fahrenheit. While that’s warming up, grab your 9×13-inch baking dish and give it a good, light greasing. I usually use a little butter or cooking spray—just enough so nothing sticks later. Next, in a large bowl, combine your liquids and dry goods. Whisk together the cream of chicken soup, the cream of celery soup, and the two cups of chicken broth. It needs to look smooth before you add the dry stuff! Once smooth, add in your uncooked rice, onion powder, garlic powder, smoked paprika, salt, and pepper. Whisk it all again until everything is thoroughly combined. You want zero dry pockets of rice floating around.

Layering and Sealing for Steam Cooking

Pour that creamy rice mixture evenly into your greased baking dish. Now, take your four chicken breasts and arrange them right on top of the mixture. They should sit in a single layer across the surface. This is the most crucial step for the “no peek” part! Cover the entire dish very, very tightly with aluminum foil. I mean TIGHTLY. Use a double layer if your foil is thin. This foil traps all the steam, which is what cooks the rice perfectly and keeps the chicken incredibly moist. I can’t stress this enough: Do not lift that foil during the first baking period. Resist the temptation!

Baking and Melting the Cheese Finish

The initial bake time is 1 hour and 15 minutes. This is when the magic happens! After that time is up, carefully pull the dish out. Take the foil off slowly—watch out for the blast of hot steam! Now, sprinkle that cup of shredded cheddar cheese evenly over the top of the chicken and rice. Pop the dish back into the oven, but this time, leave the foil off. Bake it uncovered for another 5 to 7 minutes, just until that cheese is bubbly, melted, and looks gorgeous. Before you serve this wonderful no peek chicken and rice, stick a thermometer in the thickest part of the chicken to confirm it hit 165°F. Garnish with parsley and dig in!

Tips for Perfect No Peek Chicken and Rice Results

When you rely on a recipe like this no peek chicken and rice, you trust the process, but sometimes little things throw it off. If your rice comes out a little too crunchy after the first hour, don’t panic! It usually means your foil seal wasn’t perfect, or your oven runs cool. If that happens, just add a splash more broth (maybe two tablespoons) right over the rice edges, re-cover it tightly, and give it another 10 minutes before you check the cheese.

Checking Internal Temperature Safely

This is non-negotiable, friends. Since we aren’t stirring the rice and chicken together until the very end, we must be sure the chicken is safe. Always use a meat thermometer inserted into the thickest part of the breast, avoiding any bone if you happened to use bone-in cuts. That internal temperature must read 165 degrees Fahrenheit (about 74 degrees Celsius). If it hasn’t hit that mark, put the foil back on and give it 5 to 10 more minutes. Better safe than sorry with poultry!

Substitutions for Cream of Celery Soup

If you just can’t find cream of celery soup, or maybe you don’t like that flavor profile, I have a great backup. You can substitute the can of cream of celery soup with an equal amount of cream of mushroom soup. It provides the same binding and creamy texture needed for this casserole. Just make sure you are using the standard 10.5-ounce can size, and keep the broth amount the same! If you are interested in other creamy chicken dishes, you might enjoy this creamy oven baked chicken thighs recipe.

Serving Suggestions for Your Casserole

This creamy chicken and rice casserole is wonderfully hearty all by itself, but a couple of simple sides really round out the meal nicely. Since the casserole is rich, I always lean toward something bright and fresh to cut through that creaminess. Steamed green beans tossed with a little lemon zest are fantastic—they add color and a little crunch that contrasts beautifully with the soft texture of the rice.

If you want a vegetable that cooks almost as fast as the casserole finishes, try quick-sautéed broccoli florets. Just toss them in a hot pan with a drizzle of olive oil until they are bright green and slightly charred on the edges. For something a little heartier, a simple side salad with a light vinaigrette works wonders. Skip the heavy, creamy dressings; we already have plenty of richness waiting for you under that melted cheddar crust!

Storing and Reheating Leftover No Peek Chicken and Rice

Even though this no peek chicken and rice is best fresh from the oven, leftovers are a true gift for lunch the next day! Knowing how to store and reheat it properly means you won’t end up with dried-out chicken or mushy rice later on. We want to preserve that creamy texture as much as possible when bringing this comfort food back to life.

Optimal Storage Guidelines

Once the casserole has cooled down slightly (give it about 30 minutes after taking it out of the oven), you need to get it into an airtight container. Don’t just cover the baking dish with plastic wrap and leave it on the counter—that’s not safe! Transferring the leftovers to a shallow, sealed container helps it cool quickly in the fridge. You can safely keep leftovers for about three to four days.

Reheating for Best Texture

I definitely prefer reheating this in the oven because it keeps the rice from getting too steamy and soft. For the best results, cover the portion you are heating with foil again and warm it up at 350°F until it’s piping hot all the way through. If you are desperate for speed, the microwave works, but use short bursts and stir halfway through to prevent hot spots and rubbery chicken. For more easy dinner ideas, see our delicious one-pan dinner collection.

Leftover Storage & Reheat Guide
Method	Time/Temp	Notes
Storage	3-4 Days Refrigerated	Airtight container only.
Reheat (Oven)	15-20 Minutes at 350°F	Covered tightly with foil.
Reheat (Microwave)	1-2 Minutes	Stir halfway through.

Common Questions About This Easy Casserole

It’s natural to have questions when you’re trying a new, hands-off recipe for the first time! I get asked a lot about substitutions and swaps, especially since the whole point of an easy casserole is flexibility. Here are the top things folks ask me about before they dive into making this satisfying dinner.

Can I Use Chicken Thighs Instead?

Yes, you absolutely can swap in boneless, skinless chicken thighs! Thighs are much more forgiving than breasts and stay incredibly moist. Because they are a bit denser, you might need to add about 10 to 15 minutes to the original baking time to ensure they reach that safe 165 degrees internally. Just remember to check the thickest part!

What if I do not have Onion Powder?

If you find yourself out of onion powder, don’t sweat it! You can easily substitute it with a teaspoon of dried minced onion. If you only have fresh onion on hand, finely mince about two tablespoons of fresh onion and add it right into the soup mixture with the broth. It won’t integrate quite as smoothly as the powder, but the flavor will still be fantastic!

Share Your Experience Making This Dish

I truly hope this recipe brings a little bit of easy joy to your dinner table this week! I love hearing how this dish turns out for your family. If you tried this simple baked chicken and rice, please let me know what you thought in the comments below. Did you love the “no peek” method? I can’t wait to read your successes! You can also find more inspiration for easy recipes on our Pinterest page.