Claire Thompson
No-peek chicken and rice is a convenient, low-maintenance dish that can be whipped up in less than 10 minutes. The recipe calls for a 9x13-inch baking dish, which is then covered tightly with aluminum foil and baked for around 1 hour and 30 minutes without peeking. The dish combines chicken breasts or thighs, rice, and a variety of soups, such as cream of mushroom, cream of celery, and cream of chicken. The rice can be regular long-grain white rice or a mix of wild and white rice. The chicken is often seasoned with salt and pepper, and sometimes an all-purpose meat and veggie rub. No-peek chicken is a simple, tasty, and family-friendly meal that can be easily prepared and cleaned up.
| Characteristics | Values |
|---|---|
| Pan size | 2 1/2 quarts or 9x9-inch pan |
| Alternative pan size | 2-quart or 8x8-inch pan |
| Baking time | 1 hour and 30 minutes |
| Oven temperature | 350°F |
| Rice | 2 cups of long-grain white rice |
| Rice alternative | Uncle Ben's long grain wild rice |
| Water | 2 cups |
| Water alternative | Chicken broth |
| Soup | Cream of mushroom soup |
| Soup alternative | Cream of chicken soup |
| Soup quantity | 1 can |
| Chicken | Boneless, skinless chicken thighs or breasts |
| Chicken quantity | 1 1/2 pounds or 6 pieces |
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$5.82 $8.88
What You'll Learn
Pan size: 2 1/2 quarts or a 9x9-inch pan
When preparing no-peek chicken, the size of the box of rice you'll need depends on the size of your pan. For a 2 1/2-quart or 9x9-inch pan, you'll want to use 2 cups of uncooked long-grain white rice. You can also use wild rice or a mix of wild and white rice. Uncle Ben's is a popular brand for this dish.
It's important to note that the size of the pan is crucial for the success of this dish. While a 2-quart (8x8-inch) pan can be used, it will be quite full, and the baking time will be longer. Therefore, it is recommended to use a slightly larger pan, such as a 9x9-inch pan or casserole dish, to ensure even cooking and avoid overflow.
To prepare the dish, you'll combine the rice with other ingredients like seasonings, soups, and water in the baking dish. The chicken is then placed on top of the rice mixture and seasoned with salt and pepper. The dish is then tightly covered with aluminum foil and baked for about 1 hour and 30 minutes without peeking!
Using the right pan size and following these simple steps will ensure your no-peek chicken turns out perfectly moist and juicy every time.
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Rice: 2 cups of long-grain white rice
No-peek chicken and rice is a convenient, low-maintenance, and tasty dish. It is a simple combo of condensed soups, long-grain rice, and tender chicken. The recipe is quite flexible, and you can use different types of rice, chicken, and soups.
For 2 cups of long-grain white rice, the other ingredients you will need are:
- 2 cups of water
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1 yellow onion
- 1 red bell pepper
- 1 onion soup mix
- Fresh thyme or oregano
- Seasoned salt
- Six boneless, skinless chicken thighs
First, preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with non-stick cooking spray. Rinse your rice before adding it to the dish to avoid sticky rice. Then, whisk together the rice, water, soups, onion, bell pepper, onion soup mix, and oregano in a large bowl until well combined. Pour the mixture into your prepared baking dish. Season the chicken and place it on top of the mixture. Cover the dish with aluminum foil and seal tightly.
Bake for 1 hour and 30 minutes, or until the rice has absorbed all the liquid. Do not peek during the cooking time, as this will let moisture evaporate and disturb the cooking process. You will know the no-peek chicken is ready when the rice is tender and a food thermometer inserted into the centre of the chicken reads 165°F.
You can add cheese to your no-peek chicken. To do this, increase the oven temperature to broil, uncover the dish, and fluff the rice around the chicken with a fork. Sprinkle the rice and chicken evenly with cheese and broil for 4 to 5 minutes, until the cheese is melted and starting to brown. Finally, top with scallions and bacon.
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Chicken: Boneless, skinless chicken thighs or breasts
Chicken is the star of this one-pan meal, and you can use either boneless, skinless chicken thighs or breasts. The chicken is the protein base of the dish, and its cooking time is the same as that of the rice, resulting in a tender, juicy dish.
You can use chicken breasts for a No-Peek Chicken and Rice Casserole. The chicken breasts are placed on top of the rice and seasoned with salt and pepper. You can also use boneless chicken thighs, which some people prefer.
The chicken is rubbed with an all-purpose meat and veggie rub to enhance the overall flavor. You can also use other seasonings like onion soup mix, fresh thyme, oregano, and seasoned salt. The chicken is then arranged in the baking dish and covered tightly with aluminum foil. It is important not to peek during the cooking process, as this will let moisture escape and disturb the cooking process.
The chicken is cooked until it reaches an internal temperature of 155-165°F. You can check this by inserting a food thermometer into the center of the thickest part of the chicken breast. The dish is then uncovered and sprinkled with cheese, which is broiled until melted and starting to brown.
No-Peek Chicken is a simple, low-maintenance dish that is perfect for busy days. The chicken and rice are combined and baked without stirring or checking during the cooking process, making it a hassle-free option for an easy and tasty meal.
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Broth: Chicken broth adds moisture and flavour
No-peek chicken and rice is a simple, tasty, and comforting dish. It is a one-pan meal that is easy to make and even easier to clean up. The recipe typically calls for a 9x13-inch baking dish, but a 2-quart (8x8-inch) pan can also be used, although the baking time will be longer.
The dish gets its name from the fact that you are not supposed to peek or check on the dish's progress while it bakes. This is because opening the oven releases moisture and heat, disturbing the cooking process.
Now, let's talk about the broth. Chicken broth adds moisture to the dish, ensuring the rice cooks through and doesn't dry out. It also enhances the flavour of the rice, making it more savoury and delicious. The broth creates a steamy environment in the covered pan, allowing the rice to cook evenly and absorb the flavours of the other ingredients.
Additionally, the chicken broth can be swapped for vegetable or beef broth to add a different flavour profile to the dish. The versatility of broth options allows for customization to suit individual tastes and dietary preferences.
For those who prefer a cheesier dish, removing the aluminium foil during the last 5 minutes of baking and adding shredded cheddar cheese on top is a tasty option. No-peek chicken and rice is a versatile and forgiving dish that can accommodate various ingredients and flavour combinations.
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Bake: 1 hour and 30 minutes without peeking
No-peek chicken is a simple dish that includes chicken, rice, and vegetables. The ingredients are combined in a baking dish, covered with aluminium foil, and baked until the rice has absorbed all the liquid and the chicken is cooked through. The dish is called "no-peek chicken" because, though it can be tempting to lift the foil and sneak a peek, you really shouldn't—the foil traps the steam and keeps the chicken tender and juicy.
The best size pan for this recipe is 2 quarts, or a 9x9-inch pan or casserole dish. A 2-quart (8x8-inch) pan can also work, but it will be pretty full, and the baking time will be longer. To avoid sticky rice, rinse your rice before adding it to the dish. Rinsing the rice removes excess starch that causes the rice to clump together.
For the no-peek chicken recipe, you'll need two cups of long-grain white rice. You can also mix wild rice and white rice. Uncle Ben's has many options to choose from. You'll also need a can of cream of mushroom soup and a can of cream of celery soup. You can also use cream of chicken soup instead of cream of mushroom soup or simply double up on the cream of celery. Lower the salt content by using reduced-sodium soup.
Now, mix your liquids together with the rice and spread the mixture into your casserole dish. Arrange the chicken on top of the rice and season generously with salt and pepper. Seal tightly with aluminium foil, then place in the oven and bake for 1 hour and 30 minutes, or until the rice has absorbed all the liquid.
Do not peek during the baking time! The dish is called "no-peek chicken" for a reason. By keeping the dish covered during baking, you ensure that the steam cooks the rice and chicken to perfection, keeping the chicken juicy and tender.
You can add cheese to your no-peek chicken. To do this, simply remove the aluminium foil during the last 5 minutes of baking and sprinkle 1 to 2 cups of shredded cheddar cheese on top. Then, place the dish back in the oven and bake until the cheese is melted.
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Frequently asked questions
You should use a 6-ounce box of long-grain wild rice for No-Peek Chicken. Alternatively, you can use 2 cups of uncooked long-grain white rice.
The best size pan for No-Peek Chicken is 2 1/2 quarts or a 9x9-inch pan. A 2-quart (8x8-inch) pan can also be used, but the baking time will be longer.
The baking time for No-Peek Chicken is 1 hour and 30 minutes or until the rice has absorbed all the liquid. Do not peek during the baking time!
It is not recommended to use brown rice for No-Peek Chicken as it has a longer cooking time and may not be fully cooked by the time the chicken is ready.
