If you’re looking for a hearty, comforting meal that requires minimal effort, look no further than the don’t peek chicken and rice recipe. This classic bake is known by several names like no peek chicken, blind bake chicken, and oblivious chicken, but they all refer to the same simple technique – assemble the ingredients, cover, and don’t peek at it until the timer goes off.
This recipe delivers a creamy, flavorful chicken and rice dinner with melted cheese on top. It comes together with just 5-6 ingredients that you likely have on hand and requires only 10 minutes of prep time. The no peek method locks in moisture so the rice cooks up fluffy and tender. Once it’s in the oven you don’t have to think about it until it’s time to eat!
I’ve made this easy bake countless times over the years and it never disappoints. The blend of cream soups, chicken broth, rice, cheese, and chicken is so comforting and satisfying. It’s perfect for busy weeknights when you want a homecooked meal without a lot of fuss. Here’s why you’ll love this classic recipe:
It’s Simple to Make
- Dump and bake method is foolproof
- Only requires 5-6 pantry ingredients
- 10 minutes prep time from start to oven
- No stovetop cooking required
It’s Perfectly Creamy and Cheesy
- Cream of chicken and cream of mushroom soup provides creamy base
- Cheese on top bakes into a melty, delicious layer
- No peeking seals in moisture for tender rice
It’s Endlessly Customizable
- Switch up proteins like chicken for pork or shrimp
- Use brown rice or quinoa instead of white rice
- Add veggies like broccoli, peas, or spinach
- Change the cheeses – cheddar, Monterey jack, parmesan all work
It Yields Leftovers for Days
- Feeds a crowd or makes leftovers for lunch
- Rice mixture freezes well for quick future meals
- Reheats beautifully in the microwave or oven
This bake uses minimal ingredients but is still highly customizable based on what you have on hand. Let’s take a look at the core ingredients and possible substitutions.
Don’t Peek Chicken and Rice Ingredients:
- Cooked chicken – rotisserie chicken, canned chicken, or diced cooked chicken all work well
- White rice – long grain or jasmine work best
- Cream soups – cream of chicken and cream of mushroom are classic
- Chicken broth
- Shredded cheese – cheddar, Monterey jack, Colby, etc
- Onion soup mix – for seasoning on top
Possible Substitutions:
- Brown rice, quinoa, orzo, or cauliflower rice for white rice
- Cream of celery, broccoli, or mushroom soup for variety
- Vegetable or beef broth instead of chicken broth
- Different shredded cheese like parmesan or Mexican blend
- Seasoning blend instead of onion soup mix
Now that you know what the recipe is all about and how easy it is to customize. let’s get cooking! Here is a step-by-step walkthrough of how to make dont peek chicken and rice
How to Make Don’t Peek Chicken and Rice
Prep:
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Cook rice according to package directions if using uncooked rice.
- Shred or dice cooked chicken into bite-sized pieces.
- Chop any additional veggies if adding them.
Assemble:
- In prepared baking dish, mix together rice, cream soups, chicken broth, cooked chicken, and any veggies.
- Top with shredded cheese.
- Sprinkle onion soup mix evenly over the top.
Bake:
- Cover baking dish tightly with aluminum foil.
- Bake for 60 minutes without removing foil or peeking.
- Remove foil and bake 5 more minutes until cheese is melted.
- Let sit 5 minutes before serving.
That’s truly all there is to it! The no peek method might go against your instincts to check the food while it cooks, but trust the process. Resist the urge to peek and you’ll be rewarded with perfectly cooked, moist and tender chicken and rice.
While this recipe is delicious on its own, there are a few optional add-ins you can throw in to make it your own:
- Frozen peas or carrots
- Diced onion or bell pepper
- Sauteed mushrooms
- Chopped kale or spinach
- Crushed garlic
- Sliced almonds
- Italian seasoning or red pepper flakes
The possibilities are endless when it comes to customizing this simple and satisfying bake. Play around with different add-ins and flavors until you find your family’s favorite combination.
Here are some serving suggestions and tips for enjoying dont peek chicken and rice:
- For a heartier meal, serve with a side salad or steamed vegetables.
- It’s excellent with buttery dinner rolls or biscuits on the side.
- Garnish with chopped parsley, scallions, or shredded cheese before serving.
- For easy leftovers, store cooled chicken and rice in a sealed container for up to 4 days.
- Reheat individual portions in the microwave until warmed through.
This recipe makes great leftovers so I like to double it when cooking for my family. That gives us a couple nights of dinner, plus leftovers to reheat for quick lunches. The rice mixture also freezes well, so you can prep it in advance to have microwaveable meals on hand.
Why You’ll Love No Peek Chicken
- Total Time: 60 Minutes
- EASY RECIPE – No pre-cooking, no fuss, and an easy 10 minute prep time. It’s a mix and bake dinner that anyone can make.
- SIMPLE INGREDIENTS – This recipe calls for just basic ingredients with plenty of room to make variations based on preference or what you have on hand.
- CONVENIENT – So easy to make, it’s perfect for busy weeknights.
- MAKE AHEAD – You have the option to make it ahead and freeze for later!
- COMFORTING – This is total comfort food, and perfect for fall and winter.
As always the full recipe is on the printable recipe card at the end of the post.
- Boneless Skinless Chicken Breasts – We like to butterfly the chicken breasts for this recipe. If you prefer not to do so, increase the bake time by 10 minutes.
- Kinder Buttery Steakhouse Rub – I got his on my travels recently and love this spice blend. I have substitution options below if you don’t have this.
- Long-Grain White Rice – Use long grain white rice and not instant or short grain, or it will tend to overcook and be mushy.
- Cream of mushroom Soup and Cream of Chicken Soup – Use low sodium varieties if you can, or just make sure the broth is low sodium.
- Chicken Broth – I suggest using low sodium chicken broth if you can, as the soups and spices have sodium already. It’s better to use low sodium pantry items and add salt later if needed.
- Dry Onion Soup Mix – You can use store-bought packets or make our homemade onion soup mix – it’s delicious!
- Fresh Parsley – This is garnish, so totally optional!
How to Make No-Peek Chicken and Rice
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish with nonstick cooking spray. Set aside.
- If your chicken breasts are quite thick, butterfly cut them into equal pieces. Season both sides of the chicken pieces.
- In a medium sized bowl – combine the uncooked rice, both cans of soup, and chicken broth. Pour the mixture into the prepared baking dish.
- Place the seasoned chicken on top of the rice mixture. Evenly sprinkle the dry onion soup mix on top of the entire casserole.
- Cover the casserole dish well (and tightly) with aluminium foil, and place into preheated oven.
- Bake for 50 minutes, and no peeking!
- Remove the chicken dish from oven and sprinkle with chopped parsley for garnish.
- Serve warm, and enjoy!
- Absolutely No Peeking – Have I stressed this enough yet? As the title suggests, the trapped steam cooks the meat and rice, so wrap it tightly with aluminum foil to bake. And … no peeking!
- Watch the Sodium – If you use regular soups, broth and spices, you could over salt this dish. So use reduced sodium soups and low sodium broth if you can. It’s always best to add salt after cooking if needed.
- As a Reminder – The final temperature of safe cooked chicken is 165F. So when in doubt, check the internal temperature with an instant-read thermometer.
- Use brown rice instead of white rice, yet it will take a little longer to cook. A good option is uncle ben’s long grain, jasmine rice, or Long Grain and Wild Rice.
- Try Cream of Celery Soup instead of cream of mushroom OR chicken.
- Substitute chicken stock with vegetable broth if preferred.
- Add frozen vegetables or small pieces of broccoli to the rice mixture. No peek chicken and rice with broccoli is very good!
- After baking top with shredded cheese, and place back in the oven uncovered until the cheese is melted.
- You can use the half the amount of onion soup mix and add some panko bread crumbs or french fried onions as toppings as well.
If you need new chicken recipes to try and love, our Baked Panko Chicken is a must!
There are plenty of options when it comes to tasty side dishes for this no peek chicken casserole recipe. Here are some suggestions:
Simple No-Peek Chicken | Making the viral chicken & rice recipe from Tiktok
FAQ
Can you prepare no-peek chicken ahead of time?
Make-ahead instructions: You can assemble no peek chicken and rice up to 24 hours in advance, then store it in the refrigerator until you are ready to bake. I don’t recommend freezing this before baking. Freezing instructions: Put your leftovers in an airtight, freezer-friendly container and freeze for up to 3 months!
What to add to chicken and rice to give it flavor?
Yellow Onion: Adds a nice sweetness and even more flavor. Be sure to sauté it until softened before moving on to the next step. Seasonings: I use a bunch of simple but flavorful seasonings for this dish, including salt, black pepper, garlic powder, onion powder, garlic powder, dried thyme, dried oregano, and paprika!
What temperature do you bake no peek chicken and rice?
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray. Whisk rice, water, chicken soup, mushroom soup, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined.
Why is it called no-peek chicken?
Why is it called “no peek”? “No peek” refers to not opening the oven during the cooking process to maintain a consistent temperature. This helps the casserole cook evenly and prevents loss of moisture.