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!
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.
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
- You can use chicken breast or chicken tenders for this recipe.
- Sometimes I add a small can of mushrooms to change it up.
- 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.
- 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.
- 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.
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
While you’re here, check out these recipes
- Crockpot Green Chile Chicken
- Chicken Enchiladas in White Sauce
- Slow Cooker Creamy Buffalo Chicken
- Slow Cooker Zesty Italian Chicken
- Crock Pot Crack Chicken Recipe
No Peek Chicken and Rice Recipe
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 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
Instructions
- 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.
Notes
- 4 tsp coarse salt.
- 4 tsp garlic flakes.
- 3 tsp onion flakes.
- 2 tsp cracked pepper.
- 2 tsp parsley.
- 2 tsp crushed red pepper.
- 1 tsp coriander seeds.
- 1 tsp paprika.
Nutrition
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Sara says
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!!
Linda says
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!
DARLA says
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?
Paula says
This No Peek Chicken Rice doesn’t have lemon juice in it.
Pamela says
So the rice is not precooked, use dry?
Paula says
dry
patricia Visconti says
difference between minute rice and long grain rice???can use either kind for this recipe?
Paula says
It’s not the same. minute rice cooks much faster. I don’t recommend minute rice for this recipe
Melanie says
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. 🙂
Paula says
I just can’t do bones, Melanie. I like the French onion soup mix. I’ll try it next time.
Jane says
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.
Paula says
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’.
Melody Morris says
Wow. My mother taught me if I couldn’t say anything nice not to say anything.
Amanda says
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!
Paula says
It’s so easy, isn’t it? I’m happy you and your family like it
PC says
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.
Shanna says
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.
Kimberly Crow says
Can I cook this without foil???
Paula says
It needs some kind of lid or too much moisture will escape too quickly.
Tony says
Can you use brown rice? Thanks.
Brit says
Can you use frozen chicken?
Jess says
I so pinned this!! It sounds so delicious! YUM!
I would love for you to Link Up with me at my weekly Link Up:
pluckys-secondthought.com/cooking-and-crafting-with-j-j-link-up-91-and-90-features/
I would also love for you to share this with my Facebook Group: