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–+ servings
No-Peek Chicken Casserole with Creamy Rice and Vegetables

Easy No-Peek Chicken Casserole with Creamy Rice and Veggies

A comforting No-Peek Chicken Casserole with Creamy Rice and Vegetables that's perfect for family dinners.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 can Cream of Chicken Soup Substitute with condensed mushroom soup for a twist
  • 1 can Cream of Celery Soup Feel free to replace with another cream soup
  • 1 cup Water Adjust based on the type of rice
  • 1 cup Quick-Cooking Rice Brown rice requires extra time
  • 1 cup Frozen Peas and Carrots Any mixed veggies can be swapped in
  • 1 packet Onion Soup Mix Customize with your favorite dried herbs
  • 2 lbs Boneless Chicken Breasts Thawed for even cooking
  • to taste Salt
  • to taste Pepper
Optional Additions
  • 1 cup Shredded Cheese For extra creamy finish
  • Vegetable Swaps Consider broccoli or corn instead

Equipment

  • 9×13-inch baking dish
  • aluminum foil
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and position the oven rack in the middle.
  2. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  3. In the baking dish, combine the cream of chicken soup, cream of celery soup, and water. Stir until smooth.
  4. Add the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix. Stir gently.
  5. Pat the chicken breasts dry, season with salt and pepper, and arrange on top of the mixture.
  6. Sprinkle the remaining onion soup mix over the chicken breasts.
  7. Cover the dish tightly with aluminum foil and bake for 50-60 minutes without peeking.
  8. Check the chicken's internal temperature of 160°F (71°C) after baking, then let sit for 5 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 950mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. This casserole can be frozen for up to 3 months before baking.

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