Recipes & Cooking Dinner & Meal Ideas Casseroles Chicken Casseroles No-Peek Chicken Is the Easiest Dinner Ever 4.4 (5) 5 Reviews Meet your new favorite dump and bake casserole. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Published on January 31, 2024 Recipe tested by Emily Nienhaus Recipe tested by Emily Nienhaus Emily is a recipe developer at Dotdash Meredith in the Better Homes & Gardens Test Kithcen with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Rachel Marek Prep Time: 15 mins Bake Time: 1 hr 15 mins Total Time: 1 hr 30 mins Servings: 8 Jump to Nutrition Facts This easy chicken dinner is fast to assemble and very flavorful—a total win for weeknight dinners. It's a complete meal in one casserole dish that's flavored with cream of mushroom soup and onion soup mix. Cooking the dish tightly sealed without peeking ensures each bite is moist and perfectly cooked. Get our no-peek chicken recipe including tips for serving it. What Is No-Peek Chicken? No-peek chicken is a casserole made with rice, cream of mushroom soup, chicken thighs, and onion soup mix. The ingredients are layered into a baking dish and covered tightly with aluminum foil. It's baked until the rice is fluffy and the chicken is completely cooked. Don't peek until the dish is done or you'll let out the steam that helps keep it moist! No-Peek Chicken Ingredients To make no-peek chicken and rice, you'll need a handful of pantry staples. Rice: Choose long grain white rice for this no peeking chicken recipe. Water: Adding water to the canned soup is what helps cook the rice. Soup: Our Test Kitchen preferred the flavor combination of a can of cream of mushroom soup and a can of cream of chicken soup. Veggies: You can customize this dish with your favorite vegetables but we recommend chopped onion and bell pepper. Soup Mix: A packet of onion soup mix flavors this chicken and rice casserole. Chicken: For the most flavorful results, choose boneless, skinless chicken thighs. Green Onion: Once the casserole comes out of the oven, top it with sliced green onions. How to Make No-Peek Chicken and Rice This dump and bake casserole is incredibly easy to assemble. The key is layer in the ingredients. Combine the rice, water, canned soup, and vegetables.Sprinkle on the onion soup mix and gently stir to combine.Top with the boneless, skinless chicken thighs and tightly cover the dish with foil.Bake until the rice is cooked. When checking no peek chicken, take a small scoop of rice from the middle and squish it between your fingers or taste it for doneness. Sprinkle with sliced green onion and serve. How to Serve No-Peek Chicken This chicken casserole is great on its own but we like serving it with roasted vegetables and a green salad. It's also great with steamed carrots or broccoli. Dump and Bake Chicken Parmesan Casserole Is Your Easiest Dinner Yet Ingredients 2 cups long grain white rice 2 cups water 1 (10.5-ounce) can condensed cream of mushroom soup 1 (10.5-ounce) can condensed cream of chicken soup 1 cup chopped onion 1 cup chopped green bell pepper and/or red bell pepper 1 (1-ounce) package dried onion soup mix 8 skinless boneless chicken thighs (about 2 pounds) 1/2 teaspoon seasoned salt 1/4 cup sliced green onion Directions Preheat oven to 350°F. In a 3-qt. rectangular baking dish stir together rice, water, both cans of soup, onion, and bell peppers. Sprinkle onion soup mix over rice mixture. Stir to incorporate. Season chicken with seasoned salt. Place chicken over rice mixture. Tightly cover dish with foil. Bake until rice is tender and chicken is fully cooked (175°F), about 1 hour 15 minutes, keeping tightly covered. If rice is not done, cover and bake an additional 15 minutes. Let stand 5 minutes, covered. Top with green onion and serve. Rate It Print Nutrition Facts (per serving) 466 Calories 24g Fat 25g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 465.8 % Daily Value * Total Fat 24.2g 31% Saturated Fat 7.3g 36% Cholesterol 189.6mg 63% Sodium 1177.4mg 51% Total Carbohydrate 25g 9% Dietary Fiber 1.3g 5% Total Sugars 4.5g Protein 38.6g 77% Vitamin D 1mcg 5% Vitamin C 14.9mg 17% Calcium 96.1mg 7% Iron 2.7mg 15% Potassium 590.6mg 13% Fatty acids, total trans 0.2g Vitamin D 42.9IU Alanine 1.9g Arginine 2.2g Ash 4.9g Aspartic acid 3.1g Caffeine 0mg Carotene, alpha 4.4mcg Choline, total 155mg Copper, Cu 0.2mg Cystine 0.4g Energy 1949.5kJ Fluoride, F 58.4mcg Folate, total 40.8mcg Glutamic acid 5.7g Glycine 1.4g Histidine 1g Isoleucine 1.5g Leucine 2.7g Lysine 2.9g Methionine 0.9g Magnesium, Mg 53.3mg Manganese, Mn 0.3mg Niacin 9.7mg Phosphorus, P 381mg Pantothenic acid 2.2mg Phenylalanine 1.3g Phytosterols 6.6mg Proline 1.4g Retinol 62.1mcg Selenium, Se 51.4mcg Serine 1.4g Theobromine 0mg Threonine 1.5g Vitamin E (alpha-tocopherol) 1.1mg Tryptophan 0.4g Tyrosine 1.2g Valine 1.6g Vitamin A, IU 341.7IU Vitamin A, RAE 68.6mcg Vitamin B-12 0.8mcg Vitamin B-6 0.7mg Vitamin K (phylloquinone) 17.7mcg Water 319.5g Zinc, Zn 3.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.