No Peek Chicken

5 from 1 vote

No Peek Chicken and Rice casserole is a recipe perfect for a weeknight dinner. Pop it in the oven, pair with your favorite sides and enjoy a new family favorite for dinner.

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 317kcal

Author: Elizabeth (Beth) Mueller

Ingredients

2 cups instant rice uncooked
2 cans cream of chicken soup condensed
1 cup water
1 can chicken broth condensed
1 pound chicken tenders or white meat cut into strips the size of tenders
1 package dry onion soup mix not the beefy one

Instructions

Preheat the oven to 375℉.
Lightly spray a 9X13 baking pan with baking spray.
Add the instant rice (2 cups uncooked) to the baking pan.
In a small bowl, combine the cream of chicken soup, the chicken broth, and one can (or 1 cup) of water. Whisk until it is mostly smooth.
Add the chicken soup mixture to the pan with the rice and stir to combine, making sure all of the rice is in liquid.
Place the chicken over the rice.
Sprinkle the top of the chicken pieces with onion soup mix.
Cover the pan tightly with foil.
Place into the preheated oven and bake for 1 hour.
Remove from the oven and allow to cool for a few minutes.
Remove the foil and serve while hot.

Notes

Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.

Cooked chicken and rice can be safely frozen for 3-4 months. After that, the texture of the rice might change, and the flavor might deteriorate, but it's still safe to eat. Thaw before heating.

To reheat in a microwave, microwave thawed portions at medium power for 2-3 minutes, stirring occasionally to ensure even heating.

To reheat in the oven, preheat the oven to 350℉, cover your portions with foil, then leave it in the oven for 10-15 minutes or until heated through. We prefer this method.

Nutrition