Description

The Best No-Peek Chicken and Rice is a super-simple, dump-and-bake casserole where chicken breasts bake atop seasoned rice, steaming perfectly underneath without peeking until done.

Ingredients

1 cup long-grain white rice, rinsed
1 can (10.5 oz) cream of chicken soup
1 1/4 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme or parsley
Salt and pepper, to taste
2 boneless, skinless chicken breasts (about 1 lb)
1 cup shredded cheddar or mozzarella cheese (optional)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a bowl, stir together rice, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
Spread the rice mixture evenly in the bottom of the prepared dish.
Place chicken breasts on top of the rice. If using, sprinkle cheese over the chicken or rice.
Cover dish tightly with foil to seal in steam.
Bake for 45–55 minutes, until rice is tender and chicken reaches 165°F (74°C).
Remove from oven and let rest, covered, for 5 minutes before serving.

Notes

Don’t lift the foil while baking—the steam inside cooks the rice perfectly.
Use a meat thermometer to check chicken temp without peeking early.
Add vegetables like peas or diced carrots on top of rice before adding chicken for a one-dish meal.
Great for meal prep—store leftovers in an airtight container in the fridge for up to 4 days.