Description
This easy-to-make, one-pan chicken casserole is a comforting dish with tender chicken, rice, and a creamy sauce that practically cooks itself. The “no-peek” method ensures a flavorful and moist casserole every time.
Ingredients
Scale
- 1 1/2 cups long-grain white rice (uncooked)
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 1 1/2 cups low-sodium chicken broth (or water)
- 1 envelope onion soup mix
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of celery soup, chicken broth, and onion soup mix. Stir until well combined.
- Pour the rice mixture into a 9×13-inch baking dish, spreading it out evenly.
- Season the chicken breasts (or thighs) with salt and pepper and place them on top of the rice mixture. Do not stir, as the chicken should stay on top during cooking.
- Cover the baking dish tightly with aluminum foil, making sure it’s sealed.
- Bake for 1 hour and 15 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove from the oven, discard the foil, and let it rest for 5 minutes.
- Garnish with chopped fresh parsley (optional) before serving.
Notes
- You can substitute the cream of celery soup with another cream-based soup, such as cream of mushroom, if preferred.
- For a heartier version, feel free to add frozen vegetables (like peas or carrots) to the rice mixture before baking.
- Be sure to cover the casserole tightly to ensure it cooks properly without drying out.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken casserole, no-peek casserole, chicken and rice, creamy casserole, easy casserole, one-pan meal, baked chicken casserole