The smell wafting from your oven will make it tempting, but don’t cave—no peeking at this casserole while it’s baking. Covering it while baking captures all of the steam, cooking the rice and chicken together. It's a quick and easy dinner that will keep you coming back for more again and again. Not to mention, it’s a classic cheap and easy dinner that will satisfy everyone on busy weeknights. Plus, this chicken dinner only requires 5 main ingredients—you can’t get any easier than that.

What People Are Saying:

“I'm absolutely hooked on this recipe! So easy to put together and make!! I've made it twice so far, definitely a new favorite!!” - Minnie Mac

Yields: 4 servings

Prep Time: 10 mins

Total Time: 1 hour 30 mins


  • Cooking spray

  • 2 c.

    long grain white rice

  • 1

    (10.5-oz.) can cream of chicken soup

  • 1

    (10.5-oz.) can cream of mushroom soup

  • 1 c.


  • 1 tsp.

    dried oregano

  • 4

    boneless skinless chicken breasts

  • Kosher salt

  • Freshly ground black pepper

  • 1

    (1-oz.) package onion soup mix

  • Freshly chopped parsley, for garnish


  1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish.
  2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.
  3. Garnish with parsley before serving.

How To Make No-Peek Chicken


Rice: Long-grain white rice is my preferred choice for this recipe, but you can also use long-grain wild rice. No need to cook the rice before baking—the steam the covered casserole creates will cook the rice while it’s baking. That’s why it’s so important not to peek—you don’t want that steam to escape!

Soups: Cream of chicken and cream of mushroom soup combine in this casserole to add a creamy, decadent factor to this casserole, and prevents the rice from being dry. You can use almost any creamy soup you please here, but those two are my favorite.

Chicken: Boneless, skinless chicken breasts cook perfectly in this casserole in a little over an hour. Craving chicken thighs? Try our garlic-butter baked chicken thighs.

Onion Soup Mix: Onion soup mix packs in the flavor in this recipe, while also adding some welcome texture to the chicken.

Step-By-Step Instructions

The main reason why I turn to this recipe again and again? It’s almost completely dump and bake. First, you’ll create the base to your casserole by combining your soups, water, rice and oregano. Stir this all together in a large bowl first, then add to your prepared baking dish. On top of the mixture, add your chicken breasts, and season with salt and pepper before adding your onion soup mix directly on top of your chicken.

Cover the entire casserole with aluminum foil, then bake for around 1 hour and 15 minutes. Do not, under any circumstances, remove the foil to peek at your chicken while it’s baking. There’s a reason why it’s in the name! The steam the foil creates will cook your chicken and rice dish—don’t let any precious steam escape. That being said, after the allotted time is up, you can peek at your chicken to see if it’s cooked through and if the rice is tender.

Once finished, top with parsley and serve!


If you have any leftovers, you can store them in an airtight container in the fridge for around 4 days.

What To Serve With No-Peek Chicken

Made This?

Let us know how it went in the comments below!

2024-06-12T20:39:44Z dg43tfdfdgfd