Pioneer Woman No Peek Chicken Recipe

This Pioneer Woman No Peek Chicken casserole is a creamy, flavorful, one-dish meal made with uncooked long-grain white rice and cream of chicken soup—baked to perfection without lifting the foil!

Pioneer Woman No Peek Chicken Recipe Ingredients

• 1 can (10.75 oz) cream of chicken soup
• 1 can (10.75 oz) cream of mushroom soup
• 2 cups chicken broth
• 1 tsp Worcestershire sauce
• 2 cups uncooked long-grain white rice
• 1 packet dry onion soup mix
• 1 tbsp Italian seasoning
• 6 boneless, skinless chicken breasts
• 2 tbsp chopped fresh parsley, for garnish

How To Make Pioneer Woman No Peek Chicken Recipe

1. Preheat Oven and Prepare Dish: Preheat your oven to 325°F. Grease a 9×13-inch baking pan.
2. Mix the Sauce Base: In the prepared baking pan, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, Worcestershire sauce, dry onion soup mix, and Italian seasoning until well combined.
3. Add the Rice: Stir the uncooked long-grain white rice directly into the soup mixture in the pan, spreading it into an even layer.
4. Add the Chicken: Season the chicken breasts with salt and pepper if desired, and lay them on top of the rice mixture.
5. Cover and Bake: Cover the pan tightly with aluminum foil. This is the most important step. Bake for 60–75 minutes. Do not lift the foil to peek while it is baking.
6. Rest and Garnish: Remove the pan from the oven and let it rest, still covered, for 5-10 minutes. Uncover, garnish with fresh parsley, and serve.

Recipe Tips

• Why is it called “No Peek” Chicken? The name is a crucial instruction. The steam trapped under the foil is what cooks the rice perfectly. If you lift the foil to peek, the steam escapes, which can result in undercooked, crunchy rice.
• How can I ensure the chicken cooks evenly? For more even cooking, you can pound the chicken breasts to a uniform thickness before placing them on top of the rice mixture.
• Can I add vegetables to this casserole? Yes, this is a great recipe for adding vegetables. You can stir in a cup of frozen corn or peas with the rice. You could also add a layer of sliced mushrooms on top of the rice before adding the chicken.
• Can I add cheese? Absolutely. For a cheesy version, sprinkle 1-2 cups of shredded cheddar or Monterey Jack cheese over the top during the last 5 minutes of baking (after the initial “no peek” period).

What To Serve With No Peek Chicken

This is a complete one-dish meal, but it also pairs well with:

• Steamed green beans or asparagus
• A simple side salad with a light vinaigrette
• Warm, crusty bread for soaking up the sauce

How To Store No Peek Chicken

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze: This casserole freezes well. You can freeze individual portions or the entire casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.

No Peek Chicken Nutrition Facts

• Calories: 377.2 kcal
• Protein: 30g
• Fat: 10g
• Carbohydrates: 40g
• Sodium: 1100mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman No Peek Chicken Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep timeminutes

Cooking time

1

hour 

15

minutes

Calories

377.2

kcal

A creamy, flavorful, one-dish meal with rice and chicken, baked to perfection under a tight foil seal—no peeking allowed!

Ingredients

• 1 can (10.75 oz) cream of chicken soup

• 1 can (10.75 oz) cream of mushroom soup

• 2 cups chicken broth

• 1 tsp Worcestershire sauce

• 2 cups uncooked long-grain white rice

• 1 packet dry onion soup mix

• 1 tbsp Italian seasoning

• 6 boneless, skinless chicken breasts

• 2 tbsp chopped fresh parsley

Directions

• Preheat oven to 325°F and grease a 9×13-inch pan.
• In the pan, whisk together the soups, broth, onion soup mix, Italian seasoning, and Worcestershire sauce.
• Stir the uncooked rice into the soup mixture.
• Lay the chicken breasts on top of the rice mixture.
• Cover the pan very tightly with aluminum foil.
• Bake for 60–75 minutes without lifting the foil.
• Let the casserole rest, still covered, for 10 minutes before garnishing and serving.

Notes

• Don’t Peek: The most important rule! Keeping the pan tightly sealed is essential for the rice to cook properly.
• Even Chicken: For best results, use chicken breasts of a similar size or pound them to an even thickness.
• Easy Variations: Feel free to add a cup of frozen vegetables with the rice or top with shredded cheese at the end.
• Rest is Key: Letting the casserole rest allows the rice to absorb any remaining steam and the dish to set up.