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The Flavor Mix No-Peek Chicken and Rice

A classic sealed-foil casserole with chicken breasts, long-grain rice, and a dual cream soup base seasoned with dry onion mix, baked hands-off for a deeply savory one-pan dinner.
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts about 4 large breasts
  • 2 cup uncooked long-grain white rice rinsed until water runs clear
  • 10.5 oz condensed cream of chicken soup one can, undiluted
  • 10.5 oz condensed cream of mushroom soup one can, undiluted
  • 2 cup chicken broth or water
  • 1 oz dry onion soup mix one packet, sprinkled over the top
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • salt to taste, use sparingly as soups and mix are already salty

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Heavy-duty aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick spray.
  2. In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and black pepper until smooth with no visible lumps.
  3. Stir the rinsed rice into the soup mixture until evenly distributed.
  4. Pour the rice and soup mixture into the baking dish and spread into an even layer.
  5. Season chicken breasts lightly with pepper and lay on top of the rice mixture, pressing each breast down slightly to nestle into the liquid.
  6. Sprinkle the dry onion soup mix packet evenly over the chicken and rice.
  7. Cover tightly with heavy-duty aluminum foil, pressing edges firmly against the rim of the dish to seal completely with no gaps.
  8. Bake for 1 hour and 15 minutes without lifting the foil at any point.
  9. Remove from oven and let rest, still covered, for 5 to 10 minutes to allow rice to finish absorbing remaining liquid.
  10. Open foil away from you to avoid steam. Fluff rice gently with a fork and serve chicken with a generous scoop of creamy rice.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Add a tablespoon of broth or water per portion when reheating to restore creaminess. Freeze in individual portions for up to 2 months. Only long-grain white rice works here; instant rice overcooks and brown rice needs more liquid and time. For lower sodium, use reduced-sodium versions of both condensed soups and the onion soup mix. Chicken thighs can substitute for breasts with the same timing and a juicier result.