No-Peek Chicken and Rice Casserole

why make this recipe

No-Peek Chicken and Rice Casserole is an easy and comforting dish that is perfect for busy days. It requires minimal prep and cooks in a single dish, making cleanup a breeze. The combination of chicken, rice, and creamy soups creates a flavorful meal that your family will love. Plus, it’s great for leftovers!

how to make No-Peek Chicken and Rice Casserole

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup long-grain white rice
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 cups chicken broth
• 1 onion, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded cheese (optional)

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked chicken, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion, garlic powder, salt, and pepper.
3. Pour the mixture into a greased casserole dish and spread it evenly.
4. Cover the dish tightly with foil.
5. Bake for 1 hour without peeking.
6. After 1 hour, remove the foil, sprinkle cheese on top if using, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

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how to serve No-Peek Chicken and Rice Casserole

Serve the casserole hot straight from the oven. It pairs well with a simple side salad or steamed vegetables. If you want, add extra cheese or fresh herbs on top for added flavor.

how to store No-Peek Chicken and Rice Casserole

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven or microwave until warmed through. You can also freeze portions of the casserole for up to 2 months. Just make sure to thaw in the fridge before reheating.

tips to make No-Peek Chicken and Rice Casserole

• Use leftover rotisserie chicken for even quicker prep time.
• You can add vegetables like peas or broccoli for extra nutrition.
• If you like a little spice, consider adding some red pepper flakes or hot sauce to the mix.

variation

Feel free to substitute the cream of chicken and mushroom soups with other flavors, such as cream of celery or tomato soup, to change up the taste.

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FAQs

Can I use brown rice instead of white rice?

Yes, but you will need to increase the cooking time and possibly the liquid since brown rice takes longer to cook.

Can I make this casserole in advance?

Absolutely! You can prepare the casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add a little extra cooking time if it’s cold from the fridge.

Is it necessary to use cheese?

No, cheese is optional. You can make a delicious casserole without it, or you can use a dairy-free alternative if you prefer.