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 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.
No Peek Chicken and Rice Ingredients
- Cooked Chicken – Use diced or shredded grilled chicken or shredded rotisserie chicken!
- 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
Step-by-Step Instructions
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 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!!!
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 cooked chicken to speed up the process. You’re welcome. 😉
Can You Use Raw Chicken?
Yes – 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.
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