Description
This No-Peek Chicken Casserole is an easy, comforting meal with tender chicken, creamy rice, and a rich onion soup-infused flavor. Perfect for busy nights!
Ingredients
Scale
For the Casserole:
- 2 cups chicken stock
- 10.75-ounce can cream of chicken soup with herbs
- 10.75-ounce can cream of mushroom soup
- 2 cups uncooked long-grain white rice
- 1 packet onion soup mix
- 4 boneless, skinless chicken breasts
- 1 teaspoon poultry seasoning
- Salt and pepper, to taste
- 4 tablespoons unsalted butter, melted
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven – Set to 350°F and grease a 9×13-inch baking dish.
- Mix the Rice & Soup Base – In a bowl, whisk chicken stock, cream soups, rice, and onion soup mix until smooth.
- Pour & Layer – Spread the rice mixture into the dish and place chicken breasts on top.
- Season & Drizzle – Sprinkle with poultry seasoning, salt, and pepper, then drizzle with melted butter.
- Cover & Bake – Tightly cover with foil and bake for 1 hour to 1 hour 15 minutes.
- Check Doneness – Chicken should be 165°F internally, and rice should be fully cooked.
- Let Rest & Serve – Rest for 10 minutes, garnish with parsley, and serve hot.
Notes
- For more flavor, use bone-in chicken thighs instead of chicken breasts.
- To make it lower in sodium, use low-sodium broth and soups.
- For added veggies, stir in peas, carrots, or mushrooms before baking.
- Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg