Description
A comforting and easy-to-make No-Peek Chicken Casserole that combines tender chicken breasts, creamy soups, and Minute Rice into a flavorful baked dish. This one-pan meal is perfect for busy weeknights, requiring minimal preparation and delivering a hearty, satisfying dinner for the whole family.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
Rice Mixture
- 2 cups Minute Rice (brown or white)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use the soup can to measure)
Other
- 1 tablespoon butter
- 1 envelope Lipton Onion Soup mix
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Prepare Baking Dish: Use the tablespoon of butter to grease a 9×13 inch baking pan, which prevents sticking and adds flavor.
- Mix Rice and Soups: In a medium bowl, thoroughly mix the cream of mushroom soup, cream of chicken soup, water, and Minute Rice until well combined.
- Assemble Casserole: Pour the soup and rice mixture into the buttered baking pan, spreading it evenly.
- Add Chicken: Place the boneless, skinless chicken breasts on top of the rice mixture in the pan.
- Season: Evenly sprinkle the Lipton Onion Soup mix over the chicken breasts to enhance flavor.
- Cover and Bake: Cover the baking pan tightly with aluminum foil and bake in the preheated oven for 1 to 1.5 hours, or until the chicken is fully cooked and tender.
Notes
- Use brown or white Minute Rice depending on preference; brown rice will offer a nuttier flavor and more fiber.
- Make sure to cover tightly with foil to keep the steam inside for moist chicken and fully cooked rice.
- Chicken breasts can be substituted with chicken thighs if desired for a juicier option.
- Check the internal temperature of chicken to ensure it reaches 165°F (74°C) for safe consumption.
- Let the casserole sit for 5–10 minutes after baking before serving to allow it to set.
