Description
This No-Peek Chicken Casserole is a simple and hearty dish featuring tender chicken breasts, creamy soups, and rice, all topped with melted cheddar cheese. Ideal for busy weeknights, this one-pan meal is sure to satisfy the entire family!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup long-grain white rice, uncooked
- 1 ½ cups chicken broth
- 1 packet (1 oz) onion soup mix
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Season both sides of the chicken breasts with salt and pepper to taste.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts.
- Sear the chicken for about 4-5 minutes on each side until golden brown. This step adds flavor and helps to lock in moisture.
- Once seared, remove the chicken from the skillet and set aside. Do not cook through; they will finish cooking in the oven.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, uncooked rice, chicken broth, and onion soup mix.
- Stir the mixture until all ingredients are well combined. Make sure there are no lumps from the soup.
- Pour the casserole mixture into a greased 9×13 inch baking dish, spreading it evenly across the bottom.
- Place the seared chicken breasts on top of the rice and soup mixture in the baking dish. Make sure they are evenly spaced.
- Cover the baking dish tightly with aluminum foil. This will help to keep the moisture in while the casserole cooks.
- Place the covered baking dish in the preheated oven.
- Bake for 1 hour. Do not peek during this time, as the steam is essential for cooking the rice and chicken properly.
- After 1 hour, carefully remove the foil from the baking dish. Be cautious of the steam that will escape.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once the cheese is melted and the casserole is bubbling, remove it from the oven.
- Let the casserole sit for about 10 minutes before serving. This resting time allows the flavors to meld and makes it easier to serve.
- If desired, garnish with freshly chopped parsley for a pop of color and added flavor.
Notes
- For added flavor, consider marinating the chicken breasts in your favorite seasoning or dressing for a few hours before cooking.
- You can substitute the cream of chicken and cream of mushroom soups with homemade versions if you prefer a healthier option.
- Feel free to add vegetables such as peas, carrots, or bell peppers to the casserole mixture for extra nutrition and flavor.
- If you want a crispy topping, you can add crushed crackers or breadcrumbs mixed with melted butter on top of the cheese before the final baking step.
- Prep Time: 15 minutes
- Cook Time: 75 minutes