Description
This No-Peek Chicken Casserole with Creamy Rice and Vegetables is a comforting, one-dish meal perfect for busy weeknights. Tender chicken breasts bake along with creamy soups, quick-cooking rice, and a mix of vegetables, all seasoned with savory onion soup mix. The casserole is baked covered to lock in moisture, resulting in juicy chicken and flavorful, fluffy rice with minimal prep and cleanup.
Ingredients
Scale
Ingredients
- Cooking spray
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 1 1/2 cups water
- 2 cups quick-cooking rice (such as Minute Rice)
- 1 cup frozen peas and carrots mix
- 1 (2-ounce) package onion soup mix (such as Lipton), divided
- 4 (7-ounce) boneless, skinless chicken breasts, patted dry
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and place a rack in the middle position. Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Make the sauce and base mixture: In the prepared baking dish, whisk together the cream of chicken soup, cream of celery soup, and water until smooth and combined. Stir in the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix (about 4 tablespoons) ensuring everything is well mixed.
- Prepare the chicken: Season the chicken breasts evenly with kosher salt and freshly ground black pepper. Gently nestle the chicken breasts into the rice mixture in the dish.
- Add remaining seasoning and cover: Sprinkle the remaining half of the onion soup mix evenly over the chicken breasts. Cover the entire baking dish tightly with aluminum foil to keep moisture in during baking.
- Optional make-ahead step: You can assemble this casserole up to 12 hours ahead of baking. If so, refrigerate covered and remove it to come to room temperature while preheating the oven.
- Bake the casserole: Place the covered dish in the oven and bake for 50 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F. The internal temperature will continue to rise to 165°F during resting. The rice should be tender at this point.
- Rest and serve: Remove the casserole from the oven and let it rest uncovered for 5 minutes. Fluff the rice carefully with a fork. Sprinkle chopped fresh chives on top if using, then serve warm.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can prepare the casserole up to 12 hours in advance and refrigerate before baking.
- Use an instant-read thermometer to ensure the chicken is safely cooked to 165°F.
- Quick-cooking rice is preferred to ensure the rice cooks fully during baking.
- Feel free to substitute the frozen peas and carrots mix with other frozen vegetables of your choice.
- For best flavor, let the casserole rest before serving to allow juices to redistribute.
- Prep Time: 10 minutes
- Cook Time: 50 to 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
