Here’s a recipe we enjoy every single time we make it! It’s ourEasy “No Peek” Chicken Casserole Recipe! The hubby is a meat and potatoes kinda guy and he requests this dish often. He’s even gone as far as asking for me to tell him how I make it just in case he makes dinner that night. No peek chicken is easy, and delicious.
No Peek Chicken
I also have a crockpot version of this recipe and I plan to write that recipe up in the next week or so. Stay tuned!
There are a couple of different ways to make thisEasy “No Peek” Chicken Casserole Recipe so I will give you all the different variations we’ve tried. We love them all so it’s hard to say which one is a favorite. It all depends on your tastes and if you like bacon or not! We list bacon as an optional ingredient but to us, bacon is never just an option. It’s a MUST!
More Easy Weeknight Meals
- Low Carb Meatball Casserole Recipe
- Keto Friendly Low Carb Beef Casserole Recipe
- Crockpot Chicken and Stuffing Recipe
- Easy “No Peek” Chicken Casserole Recipe Ingredients:
- Chicken (servings for 4)
- 1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 2cans water (I use the soup cans to measure the water)
- Optional: 8 to 10 strips of Bacon
- Optional: Onion Soup Mix
Easy “No Peek” Chicken Casserole Recipe Instructions:
There are two optional ingredients for this recipe. It’s the Onion Soup Mix and the bacon. You don’t have to make this recipe with either. We love the different varieties so we make it with one or the other at different times. Both ingredients add extra flavor!
In a greased 9 x 13 pan, layer the bacon.
Next, pour the box of Uncle Ben’s Long Grain Wild rice with the season packet first over the bacon.
In a small bowl, combine the cans of cream of celery soup, cream of mushroom soup and water. Whisk it so all the ingredients come together.
NOTE: If you decided to double this recipe cut back on the water and only use 3 cans of water with the doubled ingredients instead of 4 cans of water.
Arrange the raw chicken on top of the rice.
Pour the soup mixture over the chicken.
Sprinkle the onion soup dry mix over the top of the chicken.
Cover the casserole with foil and bake it.
If you are making this dish with big chicken breasts, then bake it at 350 degrees for about 1 1/2 hours and “Don’t Peek!” If you are making this with chicken tenders, then you only need to bake it about 45 minutes to 1hour. Each oven baking times tend to vary so just make sure the chicken is done in the center and the rice is soft when you pull it out of the oven.
Your house will smell amazing!! Seriously, the kids will come out and ask you when dinner is ready! They will learn the smell of this recipe.
Tips:
If you use bacon, this recipe will not come out greasy as you might expect. But if you use chicken with the skin on it, it may come out a bit greasy. I like to make this recipe with chicken thighs but I remove the skin or buy the skinless chicken thighs for this recipe.
I rarely make this recipe with the onion soup and the bacon at the same time. It borders as a bit too much salt for my taste. I don’t like a lot of salt. I often do just one or the other is my preference.
I’ve also been known to add some mushrooms into this dish too! I might chop up a small onion if I am not using the onion soup mix. It all depends on what I have on hand and if I feel like adding these extra optional ingredients.
I’ve wrapped the bacon around the chicken breasts instead of layering it on the bottom of the pan too. Both ways come out the same as far as the taste of the dish. Layering the bacon on the bottom is easiest for me.
No Peek Chicken Recipe
Here are a few photos I took when I made it:
We hope you enjoy this Easy “No Peek” Chicken Casserole recipe as much as our family enjoys it!
Feel free to Pin It on Pinterest for later:
FAQs
Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.
Can I use frozen chicken breast in chicken and rice casserole? ›
How To Make Easy Chicken Rice Casserole. The chicken and green beans are put in the casserole dish from frozen, so there literally is no prep involved. Next, add the uncooked brown rice on top of the frozen chicken and beans followed by the creamy sauce.
How to cook chicken breasts where they aren t dry and tough? ›
Here are some tips to help you achieve juicy and tender chicken breasts:
- Brining:Consider brining the chicken breasts before cooking. ...
- Marinating:Marinate the chicken in a flavorful liquid for at least 30 minutes or, ideally, several hours. ...
- Pounding:Use a meat mallet to pound the chicken breasts to an even thickness.
If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.
What keeps chicken moist when baking? ›
Don't settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn't just for sandwiches and macaroni salads. Oh no, it's great for ensuring juicy, tender chicken too.
What is the secret to moist chicken breast? ›
There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.
Is it better to bake chicken frozen or thawed? ›
Also, chicken cooked from frozen is still delicious! With the help of a few pantry staples, the chicken will have a golden crumb coating with the tender chicken texture we expect from breasts. It won't be quite as juicy as chicken that has had a proper thaw, but it won't be inedible rubber either.
Does rice need to be cooked before adding to casserole? ›
Do I cook rice before adding to casserole? No. Please don't cook the rice first. You'll wind up with a casserole dish full of mush if you do.
When should you not use frozen chicken? ›
A whole chicken or turkey can be kept in the freezer for up to one year. Chicken or turkey in pieces can be kept in the freezer for up to nine months. Ground chicken or turkey is best consumed within three to four months if frozen from the date of purchase.
What is the best way to cook chicken breasts to keep them moist? ›
Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Simply heat the chicken breasts quickly on the stovetop then let them poach from the inside out in their juices in a covered pan.
Getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.
How to make chicken breast super tender? ›
The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.
How to keep boneless skinless chicken breast moist when baking? ›
Coating in a Crust
Adding a crust is another way to help keep boneless, skinless chicken breasts from drying out. Adler is a fan of breadcrumb crusts: "I season the chicken on both sides with salt and pepper, then brush it with a thin coating of mayonnaise or full-fat yogurt.
How do you keep boneless skinless chicken breast moist? ›
- Don't overcook them; they dry out.
- Use a meat thermometer to ensure they reach 165°F (75°C) but not beyond.
- Marinate or brine them beforehand to add moisture.
- Cover them with foil while baking to keep moisture in.
- Let them rest after cooking; this helps juices redistribute.
When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.
What can I put on chicken so it doesn't dry out? ›
Using a method called “dry-poaching” is best. It involves covering the breasts with a piece of parchment paper before they go in the oven. This allows them to baste in their own juices so they cook up to be tender and juicy.
How do you add moisture to a casserole? ›
Pro Tip: Avoid Dry Casserole.
The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.
