Main Dishes | Poultry

One Dish Chicken and Rice Bake

This One Pan Chicken and Rice Bake is one of the most comforting foods in my comfort-food-kitchen arsenal.

It’s savory and crunchy and tender and delicious and easy and yummy.

This recipe came from my Granny’s recipe box.

I really wish that I could find her handwritten recipe card so I could add it to this post… please save all the handwritten recipes <3 they’re a true gift. 

Easy No Peek One Dish Chicken and Rice Bake

No Peek Chicken
– as she called it – is simple and absolutely perfect for back to school or any time when you’re just too busy to stir, mix, cook, check, simmer, chop, etc…

In case y’all needed another reason to try it…

This recipe is 100% 5-year-old Monkey approved

He has actually requested this in his brand-spankin’ new planet lunch box for his first day of KINDERGARTEN!!!

a moment of silence, please.

K-I-N-D-E-R-G-A-R-T-E-N!!!!!

MY BABY STARTED KINDER TODAY!!!!!!!!!

(and as a result, was in bed passed out by 7:30 PM — can I get an Amen?)

Seriously, y’all… this recipe is comfort, and yumminess, and wonderful smells and tastes and textures all wrapped up in one 9X13 baking dish.

One Pan Chicken and Rice Bake

 

I can’t believe we’re starting another school year; didn’t summer just start?

Didn’t we just rev up the pontoon boat and break out the bathing suits?

How is it school time already?

Okay –

Back on track.

Your family probably has some form of this recipe, it’s been called:

“No Peek Chicken”  –  “No Touch Chicken  – “Leave it Alone Chicken and Rice”

 

 

Every Southern Family (hey Northern Families – do y’all have a version of this, too?) has some form of this recipe in their arsenal… it’s quick, easy, delicious, and makes your house smell like a little slice of heaven.

The first day of school is one of my favorite days of the year, and I tend to get so wrapped up in preparations and excitement that I lose track…

 

 

Yield: 0

No Peek Chicken

No Peek Chicken

Delicious and simple baked chicken and rice

Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 5 - 6 Boneless Skinless Chicken Breast
  • 2 7 oz boxes Long Grain Wild Rice Mix (Zatarains, Uncle Bens, Rice a Roni etc... look for low sodium, if you can)
  • 1 10-ish oz can Cream of Celery Soup
  • 1 10-ish oz can Cream of Mushroom with Roasted Garlic Soup
  • 1 1/4 soup can of water
  • 1 box, 2 envelopes Onion Soup Mix

Instructions

  1. Pre-heat oven to 350°F
  2. In a 9X13 pan, mix together rice mix, soups and water
  3. Top this mixture with the chicken
  4. Top the chicken with the onion soup mix
  5. Cover tightly with aluminum foil
  6. Bake for 1 hour and 45 minutes
  7. Remove from the oven and let it rest for 5 minutes or so
  8. Serve with veggies or salad and enjoy!

Notes

DO NOT PEEK!
DO NOT OPEN THE OVEN!
DO NOT REMOVE THE FOIL.
Leave the chicken and rice alone for the 1 hour and 45 minutes!
Nathan likes this with saltines, salad, and sliced cheese. Monkey likes this in his thermos for lunch, with cheese and apples. Princess likes the chicken, but not the rice.... oh well, you can't win them all.

Did you make this recipe?

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43 Comments

  1. Just printed the recipe…I’m sure this is going to be a winner with the fam’. My mom made a dish with similar concept only it was with pork chops laid over rice / cream of something soup and then each chop was topped with a slice of bell pepper and tomato. Now I’m really hungry!

    1. I just realized that I have yet to try this with pork chops and the bell pepper/tomato combo… adding that to next week’s menu! This version is actually in my oven right now!

  2. Ive never heard of any type of recipe for “no touch/no peek chicken!” Very interesting! I love the pics, they look great!

  3. Hey, Rachel! Happy Kindergarten to your little one!

    And your post? D-e-l-i-s-h, delish! Savory chicken-y rice-y goodness *sigh* Maybe the start of Fall isn’t so bad after all =)

    Re: your food photo frustrations, are you photographing this dish in natural light? That’s the only way I go, and I find it makes all things wonderful.

    Also, how about putting it on a blue-ish colored plate?

    Let me know if that helps any!

    xo!

    1. Thanks, sweetie! Going to rephotograph tomorrow with diff. colored plate. Had two super cloudy days when I tried to photo and it just didn’t work.

  4. I need to throw this dish on the table for the fam soon, I’ve never made something like this & I think I’m crazy for it!

    1. Hey Christy – absolutely! I would suggest checking it at 45 or 60 minutes (which I know goes against the no peek, but perhaps stick a thermometer in through the foil through the thickest part of one of the chicken breasts. You could mark the spot with a sharpie so you’d know where to stick! If the chicken reads 165° F you’re good! If not, wrap a piece of foil over the spot you’ve poked the hole and cook another 10 minutes or so depending upon the temperature. I’ve never halved this, so I’d hate to steer you wrong! Good luck, I’d love to hear your results. Let me know if I can help in any other way 😉 Have a delicious week!

    1. Hi Debbie,

      I don’t know the nutrition facts, but I’m sure there’s an online calculator somewhere 🙂 I can try to look one up when I get home. I think there’s spark people or lose it, or possibly weight watchers kind of thing? I’m not sure, sorry 🙂

    1. Hi Tee –

      The onion soup is sprinkled on dry as a topping, it bakes up all crispy and adds the most delicious flavor! Have a delicious week, and thank you for commenting! – Rachel

  5. I’m making this tonight and using buttermilk in place of the water and cream of chicken soup ’cause I like it better. And I sliced some mushrooms and added those to the rice. Hope we like it!

    1. I can’t wait to hear how these substitutions work! I had leftovers of this for lunch today, I’ve been working on the lower sodium version 🙂

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    1. I would also love to know if this recipe can be frozen! Has anyone tried to freeze it. If so please let me know how it worked for you.

  8. Can this be cooked in a crockpot? If so, are there any adjustments that need to be made with the liquid? And how long will it take?

    1. Hi Lisa.. I’ve never done rice in a crockpot, so I’m not sure, but I can ask! Every crockpot recipe I see with rice says to add cooked rice at the end.

      1. I have all the ingredients to try but just want to make sure if I add the seasoning packet in that comes with the rice? Thanks.

      1. Hi Brandi,

        I responded via email to the previous and forgot to come here and post, sorry!
        I have never used frozen chicken breasts, but I don’t think it would be a problem and possibly wouldn’t affect the cooking time too much, but I would definitely temp the chicken! My main concern would be that frozen chicken breasts would have high water content and that might affect the results, I would be very interested to hear back if you try it!

    1. I have never used frozen chicken breasts, but I don’t think it would be a problem and possibly wouldn’t affect the cooking time too much, but I would definitely temp the chicken! My main concern would be that frozen chicken breasts would have high water content and that might affect the results, I would be very interested to hear back if you try it!

  9. Would it be possible to make this in a crockpot? How long do you think I would cook it if I did that? #new@this #momof4

    1. Hey Ashley,

      I definitely think you could! I’ve never made rice in a crock pot.. but I would think there are several tutorials out there 🙂 Now you have me thinking… let me know if you do it and how it comes out!

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