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- 4 boneless, skinless chicken breasts - 1 can (10.5 oz) cream of chicken soup - 1 can (10.5 oz) cream of mushroom soup - 1 cup chicken broth - 1 cup long-grain white rice - 1 cup frozen mixed vegetables - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup shredded cheddar cheese I love this recipe because it uses simple items. You can find these ingredients at any store. The main ingredients are the stars of this dish. The chicken breasts are juicy and tender after baking. The cream soups add a rich flavor and smooth texture. For the additional ingredients, the chicken broth makes the rice fluffy. Long-grain white rice cooks well in this dish. The frozen mixed vegetables add color and nutrients. The seasoning is key to flavor. Garlic powder gives a nice taste. Onion powder and dried thyme add depth. Do not forget salt and pepper; they enhance everything. Top the casserole with shredded cheddar cheese. It melts beautifully and adds a delicious crust. This dish is comfort food at its best, and you will enjoy every bite! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grease a large casserole dish. Spread uncooked rice evenly on the bottom. - In a big bowl, mix the cream of chicken soup, cream of mushroom soup, and chicken broth. - Add garlic powder, onion powder, dried thyme, and a pinch of salt and pepper. Stir until smooth. - Pour the soup mixture over the rice. Make sure the rice is fully covered. - Place the chicken breasts on top. Season them with salt, pepper, and thyme. - Scatter frozen mixed vegetables around the chicken. Cover the dish tightly with foil. - Bake the casserole covered for 1 hour. Do not peek to keep moisture in. - After 1 hour, take off the foil. Sprinkle cheese on top and bake uncovered for 15-20 minutes. - Wait for the cheese to melt and get bubbly before serving. Not peeking while the casserole bakes is key. When you open the oven, heat escapes. This can change how your dish cooks. Letting it bake undisturbed helps the rice absorb the flavors. A good cheese crust comes from baking it uncovered at the end. The cheese needs direct heat to melt and bubble nicely. To ensure even cooking of chicken, make sure they are all the same size. If they vary, some may cook faster than others. Using foil helps keep moisture inside. This makes your casserole creamy and tasty. Cover tightly, so steam doesn't escape during the first hour of baking. Garnish with fresh herbs like parsley or thyme. This adds color and a fresh taste. Pair the casserole with a simple salad for crunch. A side of green beans also works well. Enjoy your meal warm and fresh from the oven! Pro Tips Cook the Rice First: For a softer texture, consider partially cooking the rice before layering it in the casserole. This will ensure it absorbs just the right amount of moisture during baking. Season the Chicken: Don’t skip seasoning the chicken breasts with salt, pepper, and herbs. This step enhances the overall flavor of the dish and prevents the chicken from tasting bland. Experiment with Vegetables: Feel free to swap out the frozen mixed vegetables for your favorites—such as bell peppers, broccoli, or zucchini—to customize the dish to your liking. Let it Rest: Allow the casserole to rest for 10 minutes after baking. This helps the layers set and makes it easier to serve without falling apart. {{image_4}} You can switch out the chicken for other proteins. Tofu works great for a vegetarian option. Firm tofu absorbs flavors well. Turkey is another tasty choice. It adds a different twist to the dish. You can also try different types of cheese. Cheddar is classic, but mozzarella gives a nice stretch. Pepper jack adds a spicy kick. Experiment with whatever cheese you love. Want to amp up the flavor? Try adding spices like paprika or cayenne. Paprika adds a warm, smoky taste. Cayenne brings heat, so use it sparingly if you prefer mild flavors. Incorporating more veggies can also enhance the dish. Broccoli adds crunch and color. Bell peppers bring sweetness and a vibrant look. Mix and match your favorite vegetables for a fun twist. If you need gluten-free options, look for gluten-free soup brands. Many stores offer gluten-free cream soups. This way, everyone can enjoy the casserole. For a low-calorie version, use skinless chicken thighs. You can also swap the cream soups for lighter alternatives. Making these changes keeps the dish satisfying while cutting calories. To store leftovers properly, let the casserole cool first. Once cooled, cut it into portions. Place each portion in an airtight container. This helps keep it fresh for up to three days in the fridge. For maximum freshness, choose containers made from glass or BPA-free plastic. Glass containers resist stains and odors better than plastic. When you’re ready to enjoy the leftovers, reheating is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the casserole in a dish and cover it with foil. Bake for about 20 minutes. This helps keep it moist. If using a microwave, heat on medium power. Stir every few minutes to avoid cold spots. To prevent sogginess, avoid adding extra liquid during reheating. You can freeze this casserole either before or after baking. If freezing before baking, assemble it as directed but don’t bake it. Wrap the dish tightly in foil and store it in the freezer for up to three months. When ready to bake, thaw it overnight in the fridge before cooking. If freezing after baking, let it cool completely, then wrap well. Thaw in the fridge before reheating for the best taste and texture. Can I make this casserole ahead of time? Yes, you can make this casserole ahead. Prepare it up to the point of baking. Cover and store it in the fridge overnight. Just remember to bake it longer if it’s cold from the fridge. What can I substitute for the cream of chicken soup? You can use cream of mushroom soup or homemade white sauce. You could also try a can of vegetable soup for a different flavor. These swaps keep the dish tasty and creamy. How can I adjust cooking time for larger portions? If you double the recipe, bake for about 1 hour and 15 minutes. Keep the casserole covered for the first hour. Check if the rice is tender before serving. What if my rice isn't fully cooked? If your rice isn't cooked, cover the dish and bake longer. Add a splash of chicken broth if it seems dry. This lets the rice soak up more liquid and finish cooking. Caloric breakdown per serving Each serving has about 400 calories. This includes the chicken, rice, and sauces. The cheese adds a rich flavor but also extra calories. How to make it healthier without sacrificing flavor Use low-fat soups or cheese to cut calories. Add more veggies like spinach or zucchini for nutrition. This keeps the dish healthy, tasty, and satisfying. This blog post covered a delicious chicken casserole recipe. You learned about the main and additional ingredients, key seasonings, and clear baking steps. I shared tips for perfecting your casserole and various ways to make it your own. Finally, I provided storage info and answered common questions. With these insights, you can easily make this meal. Your next family dinner can be fun and tasty. Enjoy cooking!

No-Peek Chicken Casserole Delight

A comforting chicken casserole with rice, vegetables, and a creamy sauce topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup chicken broth
  • 1 cup long-grain white rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) to ensure it's hot and ready for the casserole.
  • In a large mixing bowl, whisk together both cans of cream of chicken soup and cream of mushroom soup with the chicken broth. Add in the garlic powder, onion powder, dried thyme, and a pinch of salt and pepper. Mix until the mixture is smooth and well combined.
  • Grease a spacious 9x13 inch casserole dish with a bit of oil or cooking spray to prevent sticking. Spread the uncooked long-grain rice evenly along the bottom of the dish, forming a neat layer.
  • Pour the creamy soup mixture over the rice, using a spatula to gently spread it out and ensure the rice is fully covered by the liquid.
  • Arrange the chicken breasts on top of the soup mixture. Season them generously with additional salt, pepper, and a sprinkle of thyme to enhance their flavor.
  • Scatter the frozen mixed vegetables around the chicken breasts in the casserole dish, allowing them to distribute evenly throughout the dish.
  • Take a piece of aluminum foil and tightly cover the casserole, making sure it seals well around the edges to lock in moisture during baking.
  • Place the covered dish in the preheated oven and bake for 1 hour, allowing the flavors to meld and the rice to cook.
  • After 1 hour, carefully remove the foil, ensuring to avoid any steam burns, and evenly sprinkle the shredded cheddar cheese over the top of the casserole.
  • Return the dish to the oven, now uncovered, and bake for an additional 15-20 minutes. This will melt the cheese and create a delightful, bubbly crust.
  • Once the cheese is melted and the casserole is bubbly, carefully remove it from the oven. Let it sit for 10 minutes before serving; this resting time will help the casserole set and make it easier to serve.

Notes

Serve warm, garnished with fresh herbs for added flavor.
Keyword casserole, chicken, comfort food, easy recipe