This post may contain affiliate links.
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!
This cheesy casserole is loaded with chicken, Minute Rice, 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.
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!
You´ll Love this Chicken and Rice Casserole as Much as I do
- The whole family will love it. If you have trouble getting your kids to eat their veggies, you´ll want to try this recipe.
- Most “No Peek” Chicken recipes use regular rice. However, I changed up the recipe to use instant rice and cooked chicken to speed up the process. You’re welcome. 😉
- It´s easy! Pre-cooked chicken? Minute rice? Canned soup? Yes, please! It doesn´t get easier than this.
Key Ingredients
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them.
- Cooked Chicken – Use diced or shredded grilled chicken or shredded rotisserie chicken!
- Instant White Rice – Such as “Minute Rice”. Please note: this recipe is tested with Instant white rice. I can´t speak to how long it would take with regular 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).
- Shredded Cheese – I use shredded cheddar, but use whatever you’ve got on hand (cheddar, American, Colby Jack, etc).
Can You Use Raw Chicken?
I know you are thinking this. Yes, you can use raw chicken, but make sure you cut the chicken into small cubes (1-inch cubes max). It’s super important that the chicken reaches an internal temperature of 165F before you add the cheese and cook for the last few minutes. If it’s not, re-cover and add more time.
VIDEO: How to Make No Peek Chicken and Rice
How to Make No-Peek Chicken and Rice Casserole
Get started by preheating the oven and greasing the baking dish you plan to use.
Add all of the ingredients (except for the cheese) to the prepared and stir well.
Cover the pan with aluminum foil and bake…but don’t peek until the time is up!
Give it a stir, then sprinkle with cheese. Bake until the cheese is melted and enjoy!!!
How to Store Leftovers
Store your chicken and rice casserole in an airtight container or tightly covered baking dish in the refrigerator for up to 3–4 days. Allow the casserole to cool for about 30 minutes before refrigerating.
Can I Freeze Leftover Chicken Casserole?
Yes! To freeze it, either assemble the casserole before baking or freeze leftovers after baking. Wrap the dish tightly with plastic wrap and foil, or transfer portions to freezer-safe containers, and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
How Do I Reheat Leftovers?
Reheat refrigerated casserole in a 350°F oven, covered with foil, for 20–30 minutes, or microwave individual portions until heated through. If reheating from frozen, thaw first and bake covered at 350°F for 30–45 minutes. If the rice seems dry, stir in a splash of chicken broth or water before reheating to help restore moisture.
My Other Favorite Chicken Casserole Recipes
No Peek Chicken and Rice
Equipment
- Oven
Ingredients
- 2 cups uncooked instant white rice
- 2 cups broccoli florets fresh or frozen
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 10.5-ounce can condensed cream of chicken soup
- 3 cups cooked shredded or diced chicken
- 1 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
Instructions
- 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.2 cups uncooked instant white rice, 2 cups broccoli florets, 1 10.5-ounce can condensed cream of mushroom soup, 1 10.5-ounce can condensed cream of chicken soup, 3 cups cooked shredded or diced chicken, 1 1/2 cups chicken broth
- 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.1 cup shredded cheddar cheese
This is one of my favorite weeknight recipes. Delicious & simple!
This is such a cozy meal that is perfect for this cooler weather.
Yes!! The best comfort food! 🙂
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..
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
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.
Hi, I don’t like instant rice. Could I use regular white rice in stead? Love your recipes. Thanks
Hi Sue – I’ve never made this with regular white rice, so I’m unsure. If you try it, I’d love to hear how it turns out! ~Kelsey