There’s something magical about a classic chicken and rice casserole that cooks low and slow in the oven. This “no peek” recipe is as comforting as it gets—juicy chicken, tender rice, and rich, creamy flavors all baked together to perfection. It’s effortless to prepare and delivers that nostalgic, home-cooked taste every single time.
Juicy Chicken and Tender Rice
Ingredients:
| Ingredient | Quantity |
|---|---|
| Long grain white rice | 1 cup |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Cream of celery soup | 1 can (10.5 oz) |
| Cream of chicken soup | 1 can (10.5 oz) |
| Water | 1 1/2 cups |
| Boneless, skinless chicken breasts | 4 |
| Onion soup mix | 1 envelope |
| Salt | To taste |
| Pepper | To taste |
Instructions:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In the dish, combine the rice, cream of mushroom soup, cream of celery soup, cream of chicken soup, and water. Stir everything together until well blended.
Season the chicken breasts with salt and pepper, then arrange them on top of the rice mixture. Evenly sprinkle the onion soup mix over the chicken to add that signature savory flavor. Cover the dish tightly with aluminum foil—no peeking allowed during baking.
Bake for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft and tender. Once done, let the casserole rest for a few minutes before serving. This simple, foolproof recipe guarantees a comforting, flavorful meal every single time.
