No Peek Chicken and Rice: Pioneer Woman Style

No Peek Chicken and Rice is a hearty, comforting dish that’s as easy to prepare as it is delicious. This casserole-style recipe combines tender chicken with flavorful rice and a creamy sauce, all baked to perfection under a foil cover—no peeking required!

Perfect for busy weeknights or casual family dinners, it’s a one-dish meal that will have everyone coming back for seconds. If you’re looking for a fuss-free, crowd-pleasing recipe, this is the one to try!

Kitchen Equipment Needed

• 9×13-inch baking dish
• Aluminum foil
• Mixing bowl
• Measuring cups and spoons

Ingredients Overview

• Chicken: Boneless, skinless chicken breasts or thighs are tender and juicy in this recipe.
• Rice: Use long-grain white rice or a wild rice mix for texture and flavor.
• Creamy Soups: Cream of chicken soup and cream of mushroom soup form the base of the sauce.
• Seasoning: Onion soup mix adds savory depth to the dish.
• Broth: Chicken broth ensures the rice cooks up soft and flavorful.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice (uncooked)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 3/4 cups chicken broth
• 1 packet (1 oz) dry onion soup mix
• 1/2 tsp garlic powder
• 1/2 tsp paprika (optional)

Step-by-Step Instructions

Prepare the Dish

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Mix the Rice and Sauce
2. In a mixing bowl, combine the rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and paprika. Mix until well combined.

Assemble the Casserole
3. Pour the rice mixture into the prepared baking dish, spreading it out evenly.
4. Lay the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix over the chicken and rice.

Cover and Bake
5. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes. Resist the urge to peek while it cooks!

Serve
6. Remove the foil and check that the chicken is fully cooked (internal temperature of 165°F) and the rice is tender. Serve hot, garnished with fresh parsley if desired.

Recipe Tips

• For Extra Flavor: Use seasoned chicken or marinate the chicken in advance.
• Rice Options: Swap white rice for wild rice or brown rice, but note that brown rice may require a longer cooking time.
• Add Veggies: Toss in frozen peas or chopped carrots for a complete one-dish meal.

What to Serve With This Recipe

• Side Salad: A crisp green salad with a tangy vinaigrette pairs beautifully.
• Roasted Vegetables: Serve with roasted broccoli or green beans for added texture.
• Bread: Warm dinner rolls or garlic bread are perfect for soaking up the creamy sauce.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great alternative and stay juicy during baking.

Can I prepare this ahead of time?
You can assemble the dish up to 24 hours in advance and refrigerate it. Add 10-15 minutes to the baking time if starting from cold.

How can I make it lighter?
Use reduced-fat soups and swap heavy cream for broth or unsweetened almond milk for a lighter version.

No Peek Chicken and Rice

No Peek Chicken and Rice is a hearty, comforting dish that’s as easy to prepare as it is delicious. This casserole-style recipe combines tender chicken with flavorful rice and a creamy sauce, all baked to perfection under a foil cover—no peeking required!

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Equipment

• 9x13 inch baking dish
• Aluminum foil
• Mixing bowl
• Measuring cups and spoons

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 cup long-grain white rice uncooked
• 1 can 10.5 oz cream of chicken soup
• 1 can 10.5 oz cream of mushroom soup
• 1 3/4 cups chicken broth
• 1 packet 1 oz dry onion soup mix
• 1/2 tsp garlic powder
• 1/2 tsp paprika optional

Instructions

 

• Prepare the Dish
• Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
• Mix the Rice and Sauce
• In a mixing bowl, combine the rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and paprika. Mix until well combined.
• Assemble the Casserole
• Pour the rice mixture into the prepared baking dish, spreading it out evenly.
• Lay the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix over the chicken and rice.
• Cover and Bake
• Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes. Resist the urge to peek while it cooks!