Easy "No Peek" Chicken Casserole Recipe (2024)

Easy "No Peek" Chicken Casserole Recipe (1)

Here’s a recipe we enjoy every single time we make it! It’s ourEasy “No Peek” Chicken Casserole Recipe! The hubby is a meat and potatoes kinda guy and he requests this dish often. He’s even gone as far as asking for me to tell him how I make it just in case he makes dinner that night. No peek chicken is easy, and delicious.

No Peek Chicken

I also have a crockpot version of this recipe and I plan to write that recipe up in the next week or so. Stay tuned!

There are a couple of different ways to make thisEasy “No Peek” Chicken Casserole Recipe so I will give you all the different variations we’ve tried. We love them all so it’s hard to say which one is a favorite. It all depends on your tastes and if you like bacon or not! We list bacon as an optional ingredient but to us, bacon is never just an option. It’s a MUST!

More Easy Weeknight Meals

  • Low Carb Meatball Casserole Recipe
  • Keto Friendly Low Carb Beef Casserole Recipe
  • Crockpot Chicken and Stuffing Recipe

Easy "No Peek" Chicken Casserole Recipe (2)

  • Easy “No Peek” Chicken Casserole Recipe Ingredients:
  • Chicken (servings for 4)
  • 1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 2cans water (I use the soup cans to measure the water)
  • Optional: 8 to 10 strips of Bacon
  • Optional: Onion Soup Mix

Easy “No Peek” Chicken Casserole Recipe Instructions:

There are two optional ingredients for this recipe. It’s the Onion Soup Mix and the bacon. You don’t have to make this recipe with either. We love the different varieties so we make it with one or the other at different times. Both ingredients add extra flavor!

In a greased 9 x 13 pan, layer the bacon.

Next, pour the box of Uncle Ben’s Long Grain Wild rice with the season packet first over the bacon.

In a small bowl, combine the cans of cream of celery soup, cream of mushroom soup and water. Whisk it so all the ingredients come together.

NOTE: If you decided to double this recipe cut back on the water and only use 3 cans of water with the doubled ingredients instead of 4 cans of water.

Arrange the raw chicken on top of the rice.

Pour the soup mixture over the chicken.

Sprinkle the onion soup dry mix over the top of the chicken.

Cover the casserole with foil and bake it.

If you are making this dish with big chicken breasts, then bake it at 350 degrees for about 1 1/2 hours and “Don’t Peek!” If you are making this with chicken tenders, then you only need to bake it about 45 minutes to 1hour. Each oven baking times tend to vary so just make sure the chicken is done in the center and the rice is soft when you pull it out of the oven.

Your house will smell amazing!! Seriously, the kids will come out and ask you when dinner is ready! They will learn the smell of this recipe.

Tips:

If you use bacon, this recipe will not come out greasy as you might expect. But if you use chicken with the skin on it, it may come out a bit greasy. I like to make this recipe with chicken thighs but I remove the skin or buy the skinless chicken thighs for this recipe.

I rarely make this recipe with the onion soup and the bacon at the same time. It borders as a bit too much salt for my taste. I don’t like a lot of salt. I often do just one or the other is my preference.

I’ve also been known to add some mushrooms into this dish too! I might chop up a small onion if I am not using the onion soup mix. It all depends on what I have on hand and if I feel like adding these extra optional ingredients.

I’ve wrapped the bacon around the chicken breasts instead of layering it on the bottom of the pan too. Both ways come out the same as far as the taste of the dish. Layering the bacon on the bottom is easiest for me.

No Peek Chicken Recipe

Here are a few photos I took when I made it:

Easy "No Peek" Chicken Casserole Recipe (3)

Easy "No Peek" Chicken Casserole Recipe (4)

Easy "No Peek" Chicken Casserole Recipe (5)

Easy "No Peek" Chicken Casserole Recipe (6)

Easy "No Peek" Chicken Casserole Recipe (7)

Easy "No Peek" Chicken Casserole Recipe (8)

Easy "No Peek" Chicken Casserole Recipe (9)

Easy "No Peek" Chicken Casserole Recipe (10)

Easy "No Peek" Chicken Casserole Recipe (11)

Easy "No Peek" Chicken Casserole Recipe (12)

Easy "No Peek" Chicken Casserole Recipe (13)

Easy "No Peek" Chicken Casserole Recipe (14)

We hope you enjoy this Easy “No Peek” Chicken Casserole recipe as much as our family enjoys it!

Feel free to Pin It on Pinterest for later:

Easy "No Peek" Chicken Casserole Recipe (15)

Easy "No Peek" Chicken Casserole Recipe (2024)

FAQs

How do you make a casserole not soggy? ›

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

How to cook large amounts of chicken? ›

Simply add your seasoned chicken to the slow cooker with a bit of chicken broth or water, set it to low heat, and let it cook for about 4-6 hours. Grilling is another tasty option, especially during the summer months.

Do I bake my casserole covered or uncovered? ›

Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.

What is the key to making a good casserole? ›

  1. Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
  2. Undercook your pasta. ...
  3. Drain your meat. ...
  4. Beware of mushy vegetables. ...
  5. Know your cheeses. ...
  6. Master the art of casserole assembly. ...
  7. Don't skip the topping. ...
  8. Make it now, but bake it later.
Nov 1, 2021

How many pounds of chicken do I need for 20 adults? ›

5lbs of meat per person at a party. So for 3lbs maybe 6. It also depends on how it's being served. If it's in a dish where the chicken is the main component maybe you'd need a little more chicken.

How long to cook chicken breast in the oven at 350 degrees? ›

Cooking tips

Bake a 4-oz. chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

What part of the chicken takes the longest to cook? ›

Legs and thighs are the pieces that take the longest to cook by themselves. Weight: 4 to 8 oz. Cooking time: 10 to 15 minutes per side if grilled; 40 to 50 minutes if roasted or simmered in a liquid.

How do you keep a casserole moist? ›

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

Why is my casserole soggy? ›

Some of the worst offenders are moisture-rich vegetables, red meats, and high-fat cheeses. There are certainly a lot of dangers to look out for, but not to fear. We've got a collection of ingenious solutions that will rescue your casseroles from the depths of sogginess.

Should a casserole be covered in liquid? ›

There's no set rule, but knowing what covering and uncovering does to food may help you decide. Covering foods prevents them from browning and crisping, but it does trap in moisture. Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish.

How long should a casserole be in the oven? ›

The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.

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