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This No Peek Chicken and Rice is as simple as dump, mix and bake! It’s a super easy dinner recipe the whole family will love!

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A plate full of no peek chicken and rice

This post is sponsored by CHEF’S CRAFT® Gourmet,
but all opinions and text are my own!

This cheesy casserole is loaded with chicken and broccoli, making it an all-in-one meal the whole family will love!  With few dishes (and by “few” I mean one), it’s not only simple to put together, but also super quick to clean up.  I’ve teamed up with CHEF’S CRAFT® chicken for this recipe, because they make getting protein into recipes like this one a breeze. And for busy families like mine, having a quick and easy meat add-in for casseroles is a must!

These Grilled Chicken Breast Chunks are bite-sized, making them perfect for adding to dishes without having to slice and dice them.  You can also cook them in the microwave or in a skillet in a matter of minutes as a way to add protein-packed, juicy chicken to salads, rice bowls, etc.

a fork taking a piece of no peek chicken and rice

Also, their flame grilled chicken breast fillets and breaded chicken breast chunk nuggets are perfect for adding to my family’s favorite chicken dishes, like Creamy Chicken Taco Soup and Chicken Nugget Casserole.

Find fully-cooked CHEF’S CRAFT® chicken in the frozen section at Walmart throughout the country, at Food Lion in the Southeast, and at Meijer. Use this handy store locator to find all three CHEF’S CRAFT® chicken products at a store near you! Visit to get more information on the chicken products and find delicious recipe ideas.

ingredients for no peak chicken and rice

No Peek Chicken and Rice Ingredients

  • Chicken:  I love to use the CHEF’S CRAFT® Grilled Chicken Breast Chunks, simply because of the ease of prep and the excellent flavor.  However, you could dice up leftover grilled chicken or use shredded rotisserie chicken, too.
  • Instant White Rice – Such as “Minute Rice”
  • Broccoli – You can use fresh or frozen broccoli; I find it easiest to use frozen broccoli florets as I’ve always got them on hand
  • Cream of Mushroom Soup – Be sure to use this as is (do not add the extra water to make soup)
  • Cream of Chicken Soup – Same here; be sure to use this as is (do not add the extra water to make soup)
  • Chicken Broth – Regular or low-sodium will work great
  • Shredded Cheese – I use shredded cheddar, but use whatever you’ve got on hand (cheddar, American, Colby jack, etc)

VIDEO: How to Make No Peek Chicken and Rice

Why is it called “No Peek” Chicken and Rice?

It’s exactly how it sounds – there’s no “peeking” involved!  So, once the pan goes into the oven, there’s no checking on it until the timer goes off.  This allows the moisture to stay in the casserole and the rice to cook properly!

Most “No Peek” Chicken recipes use regular rice.  However, I changed up the recipe to use instant rice and pre-cooked frozen chicken to speed up the process.  You’re welcome. 😉

a birds eye view of no peek chicken casserole on a plate

Other Favorite Casserole Recipes

Mexican Chicken CasseroleThis flavor-packed casserole is as easy as dump, mix, cover and bake! It’s a cheesy, hearty meal that’s as simple as it gets!

Chicken Stuffing Casserole – This one makes for the ultimate comfort food meal! With meat, veggies and stuffing all in one dish, supper will be on the table before you know it!

One Dish Ground Beef Casserole – This casserole is enjoyed by even the pickiest of eaters. With few ingredients and very few dishes, it’s a win-win for everyone!!

a plate of no peek chicken casserole next to a casserole dish and a bag of precooked frozen chicken breasts

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chicken and rice with broccoli
4.25 from 4 votes

No Peek Chicken and Rice

Author: Kelsey
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
This No Peek Chicken and Rice is as simple as dump, mix and bake! It's a super easy dinner recipe the whole family will love!


  • Oven


  • 2 cups uncooked instant white rice
  • 2 cups broccoli florets fresh or frozen
  • One 10.5 oz can condensed cream of mushroom soup
  • One 10.5 oz can condensed cream of chicken soup
  • One 16 oz bag CHEF'S CRAFT® chicken breast chunks*
  • 1 1/2 cups chicken broth
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350°F and grease a 2.5 – 3 quart casserole dish or 9×13" pan.
  • To the greased pan, add the rice, broccoli, cream of mushroom soup, cream of chicken soup, chicken and chicken broth; stir well.
  • Cover the dish with aluminum foil.
  • Bake for 45 minutes (don't peek on it until it's made it to the 45 minute mark!!) then remove from the oven, remove the foil and stir.
  • Sprinkle with cheese and return to the oven for 5 minutes or until all of the cheese is melted.


*Or leftover cooked chicken, diced


Calories: 383kcal | Carbohydrates: 35g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 1082mg | Potassium: 417mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 3mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    This is one of my favorite weeknight recipes. Delicious & simple!

  2. 5 stars
    This is such a cozy meal that is perfect for this cooler weather.

  3. 5 stars
    I am going to write to Chefs Craft and tell them I need their chicken to make a recipe on your blog..
    It is not available in Vermont that I can see..
    I avoid ready-made chicken because every brand I have tried is like seasoned grizzle.. Your recipe looks great and I am sure you wouldn’t use the brand if it did not complement your cooking..

    1. You’re correct – I’m very picky when it comes to ready-made chicken and theirs is great! However, if you can’t find it, you can use leftover rotisserie chicken or diced grilled chicken! 🙂 ~Kelsey

  4. 2 stars
    Very simple and quick for the family. I added some seasoning to the chicken aside from the onion packet. Also, 350 degrees is not enough time. I initially did that and it was raw still. So I put 400 degrees doe 30 minutes more! That was perfect.