No-peek chicken casserole

No-peek chicken casserole is one of the simplest and tastiest chicken dishes that you can make for your family.

With just 5 ingredients, it comes together in minutes and then bakes unattended for tender, juicy chicken and rice.

This recipe has become a regular rotation in my meal planning because it’s affordable, easy to modify, and freezes beautifully for busy nights.

My kids in particular are obsessed with this creamy, comforting casserole. I think you and your family will love it just as much!

What Type of Rice Works Best?

While the original recipe calls for Uncle Ben’s Long Grain Wild Rice, you can use any type of rice you prefer.

White rice, brown rice, a rice blend, or even quinoa would all make delicious substitutions.

I like to use converted rice for a fluffy texture that soaks up all the flavorful sauce.

Just stick to longer grain varieties over short grain or sticky rice.

How Do I Adapt This For Dietary Needs?

One of the things I love about this recipe is how easy it is to tweak for different diets or preferences.

To make it gluten-free, look for gluten-free soups and certified gluten-free rice. For low-sodium, use reduced-sodium soup and season more lightly.

To add veggies, stir in frozen peas, carrots, corn or green beans before baking.

And for extra protein, switch out the chicken for boneless pork chops. So versatile!

Ingredients:

Boneless, skinless chicken breasts or thighs: 1 1/2 pounds
Uncle Ben’s long grain wild rice: 2 packages (6 oz. each)
Cream of mushroom soup: 1 can (10.25 oz.)
Cream of celery soup: 1 can (10.25 oz.)
Water: 1 1/2 cans (use the empty soup can for measurement)
Kosher salt and freshly ground pepper: as per taste