No Peek Chicken

Updated – Printable Recipe for No Peek Chicken aka 5 ingredient Back To School Baked Chicken Casserole found here


The Ingredients

1 Can Cream of Mushroom with Roasted Garlic Soup
1 Can Cream of Celery Soup
1 Box (2 pkgs) Onion Soup Mix
2 Boxes (6oz ea) Uncle Ben’s Wild Rice
6 Raw Chicken Breasts
1 soup can of cold water

This is what it looks like all prepped and ready to cook

In a 9X13 baking dish mix: Rice, Soups and Water
Lay the chicken breasts out on top of this mixture
Top the chicken breasts with the Onion Soup Mix
Cover securely with foil
Place in 350 degree oven for 1 hour and 45 minutes
DO NOT PEEK while cooking!
No Peek Chicken

You won’t even need a knife to cut this chicken. It is so tender, moist, flavorful and tongueasmically delicious!This dish is a hit with everyone in the family, even the 17 month old and the 4 year old
My serving

One of the great things about this dish is the ease with which it’s prepared. Just dump, cover and go. You can serve it with rolls or a fresh vegetable, but we usually just have a fresh green salad and then this. It is filling, the flavor profile is wonderful and it’s even good 3 days later as leftovers.

*I know my pictures aren’t the best, but please bear with my meager attempts with my mediocre camera 🙂

To Print This Recipe >>>>> One Dish Chicken and Rice Bake

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  1. YUM!!! this is most def going in my recipe file!! and then on my kitchen table! my family is going to love this one!

  2. Wait, what happens if I peek while it’s cooking? Will it stop cooking? See? This is why I make J do all the cooking. It’s just better that way. Trust me.

  3. Y’all crack me up.
    When you ‘peek’ you lose the steam and heat built up inside of the foil and that’s what cooks the rice so perfectly and keeps the chicken moist and tender 🙂

  4. I love this recipe, although I usually use cream of chicken instead of celery. I’ll have to try it some time.

    I am convinced that Lipton Onion Soup is pretty much the most awesome ingredient known to mankind.

  5. Sure sounds quick and easy. I’ll have to come round one day and make my famous Chicken Pasta Bake.

    No, seriously ….

  6. THis recipe is great! I think once a year my sister calls me and asks me for it and I tell her I don’t remember and tell her to ask mom and she says Mom doesn’t remember but YOU remember so I’m going to send her your blog! YAY! Comment love has helped me uncover a lost family recipe (I saw you on Whiskeyin my sippy cup)

  7. I’ll definitely try this one. But I’m with Mimzie…what happens if I peek. ‘Cause now I’m going to have to, of course.

  8. Okay, that looks really good right now. I love different ways to cook chicken! I’m printing this one out to try.

  9. That looks so good! But there’s not a chance anyone in my family of picky eaters would eat it. Except me, and I’d probably eat the entire dish. Cause once I start, I can’t stop.

  10. I’m always looking for something quick and easy, and delicious for my men folk… I’ll have to try this. Thanks for sharing!

  11. *drool* So. hungry. now.

    That looks so yummy. I will certainly need to try this. I’m all about tasty and easy 🙂

  12. Any way to make this without mushroom soup or chicken…

    I have weird food tastes 🙂


    It sounds good if you are into mushrooms and chicken!

    The Egel Nest

  13. Looks scrumptious, however, I don’t think we have that soup in Canada…maybe, I will check.

    “Tongueasmically” – Brilliant word, just fabulous!!

  14. Has anyone tried this recipe with the different rices that usually take 40 to 50 minutes to cook? I don’t like using white rice so I’m just wondering if my rice will end up crunchy and gross…..

    1. I think that Uncle Ben’s now makes Whole Grain and Brown Rice Wild Rice options.
      I don’t traditionally like White Rice, ever — but, I love this Wild Rice 😉

      If you find something that you like better, let me know!

    1. Hey Mallory, I haven’t tried it with frozen, yet. My worry would be an adjustment in the cooking time and the amount of liquid that would add. It might work, but I would be hesitant to try unless they were thawed first. Have a delicious week!

  15. Made this for the first time last week.. had to slap my daughter and SIL’s hands to stop trying to “peek”! The smell is amazing! I did substitute a can of Cream of Celery for the mushroom – as I’m the only sane person in my home who likes mushrooms – but it was fantastic. I even was able to salvage a portion for lunch the next day and I was the most popular person at work! Thanks for the recipe.

    1. Yay! I’m so happy to hear that this was enjoyed! Love that you tweaked it with the cream of celery 🙂 This definitely makes a very scrumptious leftover lunch!

  16. I researched many No Peek Chicken recipes and found yours! Love the idea of adding wine to enhance the flavors. I also added wild mushrooms and topped with fresh parsley. Absolutely delicious!

  17. I was wondering, could I use regular long grain rice for this? And if so how much would I use. We buy our rice from Sam’s Club so it’s in a huge bag and I have tons of it. Just don’t see a need to go and buy more rice lol

    1. Hey Aimee, I imagine you could – You would definitely need to add seasonings as the boxed rice has seasoning in it. The Uncle Ben’s rice box weighs in at 6 oz. If you try it, let me know! I’ll definitely try this out come the new year! Have a delicious week and a wonderful holiday!

  18. Have you ever prepared in advance and then cooked? Either put in the freezer for another time or fridge overnight??

    1. Hi Becky, I’ve never frozen this, because it’s so quick to put together, but I have refrigerated overnight and the only issue was the rice absorbed a lot of the liquid, so the texture was different.

      Great questions.

      1. Thank you! My husband and I both work until after 5:00 and 2 hours cook time would make for a late dinner. My mother has dementia so I can’t leave it for her to make but I can call and have her stick it in the oven. I think I’ll try it by making in the AM or during my lunch break so it’s not in the fridge so long. Thanks again!

          1. Ok, I prepared the dish before work then stuck it in the fridge. Called home and had mom put it in the oven. Turned out great! I’ll do it again making and baking right away to see if there is a difference. Thank you!

    1. Hi Janice, Yes, I use boneless skinless chicken breasts. Thank you for the reminder to update the post and recipes! Have a delicious week! Rachel

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