No-Peek Chicken

published Nov 1, 2023
No-Peek Chicken Casserole Recipe

Onion soup mix combined with cream of chicken soup make this dish both delightfully simple and incredibly flavorful.

Serves4

Prep15 minutes

Cook1 hour

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
chicken baked in to cheesy rice in casserole dish with silver spoon and green herbs on top
Credit: Kelli Foster

Any casserole fan will tell you that the sky’s the limit when it comes to this nostalgic family dinner. Although there is often a bit of heated debate about what constitutes a casserole, one version of the dish that fits the bill perfectly is no-peek chicken.  

Recipes for no-peek chicken started popping up on TikTok in 2022. I sang the praises of this dish back then, and I’m just as excited about this recipe today. It calls for a handful of easy-to-find pantry staples and comes together in the same dish it’s baked in. Here’s how to make it.

What Is No-Peek Chicken?

No-peek chicken is a super-simple casserole dish that consists of rice mixed with condensed cream of chicken soup and chicken broth, and then topped with chicken and a packet of onion soup mix. It’s prepared in a large baking dish and covered securely with foil and baked in the oven for about 45 minutes to one hour.

The name comes from the idea that you’re supposed to cover the dish with foil and not “peek” until the dish is finished.

Credit: Kelli Foster

What Type of Rice Can I Use for No-Peek Chicken?

No-peek chicken is usually made with regular, long-grain white rice or instant white rice (such as from the brand Minute). Because instant rice cooks very quickly, it doesn’t take as long to cook in the oven, and it softens nicely. If you prefer the rice to be a bit more al dente, however, you can use regular long-grain rice, and start checking it for doneness after about an hour.

Ingredients That Are in No-Peek Chicken

  • Rice: This version of the recipe calls for instant white rice, but if you decide to make it with long-grain rice, just be sure to give the dish an extra 10 to 15 minutes in the oven to ensure that the rice has softened and cooked through.
  • Condensed cream of chicken soup: This helps the rice cook through and gives it a nice chicken flavor. It’s also worth noting, however, that no-peek chicken is also commonly made with equal parts condensed cream of chicken soup and condensed cream of mushroom soup. Whether you choose to use both or just chicken is up to you!
  • Chicken broth: Any brand of chicken broth will do, but we recommend using low-sodium chicken broth in this recipe, as the additional ingredients are already somewhat salty. If you feel that the dish needs more salt in the end, you can always add more before serving.
  • Chicken: The dish is commonly made with some form of boneless, sliced chicken breast or chicken tenderloins. Whichever cut you choose to use, make sure the chicken pieces are all relatively the same size so that they cook evenly in the oven.
  • Onion soup mix: This is a convenient ingredient that helps add a great onion flavor to dishes. Sprinkle over the top of the chicken just before the dish goes into the oven.

How to Make No-Peek Chicken

  • Add the ingredients to the baking dish: Add the rice, condensed cream of chicken soup, and chicken broth to the greased baking dish and mix it with a spoon or rubber spatula until completely combined.
  • Slice the chicken and add to the baking dish: If you’re using chicken breast, make sure they are sliced in half horizontally so that they are equal in thickness. Lay the pieces directly on top of the rice mixture, overlapping them partially if needed.
  • Sprinkle with the onion soup mix: Open the packet of soup mix and sprinkle it over the chicken and partially over the rice.
  • Bake and serve: Cover the baking dish with a sheet of foil and secure tightly on the edges and sides. Place the baking dish in a preheated oven and let bake for about an hour. Uncover and fluff the rice with a fork. Garnish with finely chopped fresh parsley if desired.

No-Peek Chicken Casserole Recipe

Onion soup mix combined with cream of chicken soup make this dish both delightfully simple and incredibly flavorful.

Prep time 15 minutes

Cook time 1 hour

Serves 4

Nutritional Info

Ingredients

  • Cooking spray

  • 2 cups

    instant white rice, such as Minute

  • 2

    (10.5-ounce) cans condensed cream of chicken soup, or 1 can cream of chicken plus 1 can cream of mushroom soup

  • 2 cups

    low-sodium chicken broth

  • 2

    large boneless, skinless chicken breasts (about 2 pounds total)

  • 2 teaspoons

    all-purpose seasoning, such as McCormick Perfect Pinch Rotisserie Chicken Seasoning or Badia Complete Seasoning

  • 1

    (1-ounce) packet onion soup mix

  • Kosher salt

  • Freshly ground black pepper

  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350˚F. Coat a 3-quart or 9x13-inch baking dish with cooking spray.

  2. Place 2 cups instant white rice, 2 (10.5-ounce) cans condensed cream of chicken soup, and 2 cups low-sodium chicken broth in the baking dish. Whisk until combined and spread into an even layer.

  3. Cut 2 large boneless, skinless chicken breasts in half horizontally (also known as butterflying). Season the chicken all over with 2 teaspoons all-purpose seasoning blend. Place the chicken on the rice mixture, arranging them from left to right and overlapping them slightly as needed. Sprinkle 1 (2-ounce) envelope onion soup mix evenly over the chicken. Cover the baking dish tightly with aluminum foil.

  4. Bake until the chicken is cooked through and the rice is tender, 60 to 70 minutes. Uncover and fluff the rice with a fork. Garnish with finely chopped fresh parsley leaves before serving if desired.

Recipe Notes

Rice: Regular long or short grain white rice can be used in place of the instant and will need 10 more minutes baking time.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.