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What’s for dinner? No Peek Chicken Rice Recipe! It’s a one-dish, quickly prepped, put-it-in-the-oven-and-forget-it recipe that’s out-of-this-world delicious too!

No Peek Chicken Rice Recipe! It's a one-dish, quickly prepped, put-it-in-the-oven-and-forget-it recipe that's out-of-this-world delicious too!

First of all, this No Peek Chicken Rice Recipe is perfect for weeknights and faster than takeout. It literally took me about 3 minutes to prep this recipe. It took longer for my oven to preheat than it did to mix all the ingredients together.

In addition, you do have a long cook time, but it is all hands-off. In 75 minutes your have a complete and nutritious meal for you family.

No Peek Chicken Rice Recipe! It's a one-dish, quickly prepped, put-it-in-the-oven-and-forget-it recipe that's out-of-this-world delicious too!

The chicken turns out tender and juicy in this No Peek Chicken Rice Recipe. You can literally cut it with a fork. The rice is fluffy with great flavor from the soups and seasonings. the Montreal Chicken Seasoning has garlic powder, onion powder, parsley, pepper and parika. It also has red pepper that adds a little heat and perks up the ingredients nicely.

No Peek Chicken Rice Recipe

  1. You can use chicken breast or chicken tenders for this recipe.
  2. Sometimes I add a small can of mushrooms to change it up.
  3. You can also melt cheddar cheese over it. For this addition, take the foil off the last 5 minutes, add 1 to 2 cups shredded cheddar cheese and return to the oven. Cook until the cheese is melted and bubbly.
  4. Additionally, you can use one box of Uncle Ben’s original recipe rice instead of the white rice. If you use this, omit the Montreal Chicken seasoning. Personally, I prefer white rice as the recipe indicates.
  5. If you can’t find the Montreal chicken seasoning mix, you can make it. I have included the recipe in the notes of the printable recipe below. Furthermore, you can use your favorite chicken seasoning if you prefer.

No Peek Chicken Rice Recipe! It's a one-dish, quickly prepped, put-it-in-the-oven-and-forget-it recipe that's out-of-this-world delicious too!


You may also enjoy these recipes


Cream of chicken and mushroom substitute

You can make a roux with the recipe and ingredients below OR you can use one can Cream of Chicken and one can Cream of Mushroom

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
In a small saucepan, melt the butter over medium-high heat. When the butter is melted, reduce the heat to medium and add the flour. Whisk, stirring frequently, until the mixture is thick and foamy, about 1 minute.
Slowly whisk in the chicken broth and milk. Bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper. Remove the pan from the stove. You’ll use all of this in the recipe instead of the cream of chicken and cream of mushroom soup.

While you’re here, check out these recipes

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  2. Chicken Enchiladas in White Sauce
  3. Slow Cooker Creamy Buffalo Chicken
  4. Chicken Biryani
  5. Slow Cooker Zesty Italian Chicken
  6. Crock Pot Crack Chicken Recipe


No Peek Chicken Rice Recipe! It's a one-dish, quickly prepped, put-it-in-the-oven-and-forget-it recipe that's out-of-this-world delicious too!

No Peek Chicken and Rice Recipe

No Peek Chicken and Rice Recipe is a one-dish, quickly prepped, put-it-in-the-oven-and-forget-it recipe that's out-of-this-world delicious too! A time-saving and tasty weeknight recipe.
Author: Paula
4.85 from 20 votes
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Prep Time: 3 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 18 minutes
Servings: 8 servings


  • 2 cups long grain rice
  • 1 can cream of mushroom soup see post above for substitution
  • 1 can cream of chicken soup see post above for substitution
  • 1 soup can water
  • 2 tablespoon Montreal Chicken seasoning
  • 6 medium boneless skinless chicken breast (or chicken tenders)
  • salt and pepper to taste
  • optional - 1 small can mushrooms drained


  • Grease a 9x13 inch casserole dish
  • Preheat oven to 350 degrees F
  • Rinse chicken and pat dry. Place in a single layer in the casserole dish then sprinkle with salt and black pepper.
  • In a large bowl, mix together the soups, water, seasoning, and rice. (and mushrooms if you're putting them in)
  • Pour mixture over the chicken and over the dish with foil.
  • Bake in 350 degree oven for 1 hour to 1 hour 15 minutes or until chicken is done throughout and rice is tender.
  • Serve immediately.


I use a Montreal Chicken Seasoning mix. If you can't find it or prefer to make your own, following is the recipe.
  1. 4 tsp coarse salt.
  2. 4 tsp garlic flakes.
  3. 3 tsp onion flakes.
  4. 2 tsp cracked pepper.
  5. 2 tsp parsley.
  6. 2 tsp crushed red pepper.
  7. 1 tsp coriander seeds.
  8. 1 tsp paprika.
Mix all ingredients in a bowl to combine. Store in an airtight container.
Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 399kcal | Carbohydrates: 42g | Protein: 375g | Fat: 70g | Saturated Fat: 22g | Cholesterol: 1042mg | Sodium: 1347mg | Potassium: 6277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Calcium: 102mg | Iron: 10mg
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  1. 5 stars
    Thank you for posting! I was looking for a recipe to duplicate what I made when the kids were little and we were on a budget. We no longer are but loved the recipe. This nailed it! The only changes I made were using jasmine rice and 1 soup can of chicken broth and 3/4 soup can of milk. Baked at 350 degrees for 1hour and 20 minutes! The chicken was perfect and the rice amazingly creamy and wonderful!! A wonderful Midwestern winter night meal!!

  2. 5 stars
    Made this tonight for dinner. Delicious! Used the canned soup alternative plus one cup of water (and a homemade onion soup mix) and it turned out perfectly. Thank you for sharing your recipe!

  3. I thought I saw lemon juice being poured over the chicken in a plastic bag and set to marinate for a while that is not included in your recipe so I’m asking about it if it is how much lemon juice or would you just poured into cover the chicken and how long to marinate?

  4. difference between minute rice and long grain rice???can use either kind for this recipe?

  5. 5 stars
    This is a great pantry recipe, and super easy! It’s almost identical to one I got from my grandmother, the only difference being that in hers you sprinkle the top with Lipton French onion soup mix. It adds even more flavor and was one of my favorite parts of the recipe. And of course, she used cut up fryers because boneless skinless breasts weren’t around when she was making it. I do prefer it without the skin and bones. 🙂

  6. Any recipe that calls for canned glop…er, soup…is a cheat and too high in sodium. Its crap. I will be tossing this “recipe” and NOT poisoning my family.

    1. lol, not every recipe is for everyone. Jane, I try to share various recipes from quick and easy to harder. You can always make a roux instead of using canned ‘glop’.

    2. Wow. My mother taught me if I couldn’t say anything nice not to say anything.

  7. 5 stars
    This is amazing! I made it last week and my husband and I, and our 4 kids, loved it. I’m making it again tonight. It’s so simple to make and that makes it perfect for our busy family. Thanks!

    1. This is my first time to make this it’s a lot of food for one single bachelor haha.
      I did add a few things like chopped mushroom chopped onion and some garlic powder along with Creole seasoning and mixed it all in there I sure hope it’s good.

  8. We absolutely LOVE this recipe. It’s delicious and so easy to prep. My husband says the only bad thing about the recipe is he has no self control when I make it. LOL I usually use 2 cans of cream of chicken because hubby doesn’t like mushrooms. It tastes amazing. Thank you for such a great recipe.

  9. I so pinned this!! It sounds so delicious! YUM!

    I would love for you to Link Up with me at my weekly Link Up:

    I would also love for you to share this with my Facebook Group:

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!