No-Peek Chicken Wild Rice

This NoPeek Chicken Wild Rice is a cozy, all in one casserole that makes busy weeknights a breeze. Juicy chicken breasts rest atop wild rice seasoned with herbs, all smothered in a creamy blend of mushroom and celery soups with a kick from onion soup mix. It bakes slowly under foil without any peeking, which locks in moisture and flavors, resulting in fork tender chicken and perfectly tender rice. Once it’s in the oven, you can truly forget about it until dinner, making this dish effortlessly comforting with plenty of leftovers to enjoy later.

I first made this after a long day at work and it was an instant hit. Now it’s a regular request, especially when the weather turns chilly and we want something warm without a lot of fuss.

Ingredients

• Chicken breasts: Fresh or fully thawed boneless skinless chicken ensures even cooking. Choose plump pieces of similar size for best results
• Uncle Bens Wild Rice with Herbs: The boxed wild rice mix adds earthy herb flavor and a nice texture. Check for intact rice grains and a recent production date for maximum freshness
• Cream of celery soup: Adds a mild savory flavor and creamy texture. Go for a canned version with a short ingredient list for a richer taste
• Cream of mushroom soup: Brings more depth and smooth consistency. Opt for brands with real mushroom pieces for extra flavor
• Onion soup mix: Contains dried onions and savory spices that deepen the profile. Use a fresh package with no clumps so flavors disperse evenly
• Water: Loosens the soup mix and keeps the chicken juicy during baking. Using cool filtered water can help maintain clean flavors

Instructions

Prepare the Baking Dish:

Grease your nine by thirteen inch baking dish thoroughly with butter or nonstick spray. This prevents sticking and adds a subtle richness to the dish.

Add Rice Base:

Sprinkle the wild rice and all seasonings from the boxed package evenly across the bottom of the pan. Do not rinse or stir. The rice will cook directly from its raw state in the oven.

Arrange Chicken:

Place the thawed chicken breasts on top of the rice in a single layer. Leave some space between each piece so steam can circulate for even cooking. Avoid overlapping.

Mix and Pour Sauce:

In a large mixing bowl whisk cream of celery soup, cream of mushroom soup, onion soup mix, and two scant cans of water until smooth and fully combined. Use a spatula to make sure it’s well mixed. Pour this mixture evenly over the chicken and rice covering all pieces.

Cover and Bake:

Cover the baking dish tightly with aluminum foil without leaving any gaps to prevent steam from escaping. Place on the upper rack in a preheated 350 degree oven and bake for two hours. Do not lift the foil to check during cooking.

Test and Serve:

After two hours carefully remove the pan from the oven and peel back the foil. Check that the chicken reaches at least 165 degrees Fahrenheit with a meat thermometer. Serve the meal hot and enjoy the rich, tender results.

One of my favorite parts is how the rice soaks up the soup mix and chicken juices making it deeply savory without extra work. My kids fight over the crispy edges where the rice gets golden and crunchy, which gives a perfect contrast in texture.

Storage Tips

Allow the dish to cool completely before transferring leftovers into airtight containers. Refrigerated leftovers will keep well up to four days. For freezing, divide into single servings and add a splash of water before reheating in the oven or microwave to keep it moist.

Ingredient Substitutions

If wild rice is not available, you can use a long grain rice mix but expect a softer texture. Cream of chicken soup can replace either celery or mushroom soups for a milder take. Turkey breast or boneless thighs can also swap in for chicken breasts. Just adjust cooking times as needed.

Serving Suggestions

This casserole goes great with roasted green beans or a crisp side salad. For color and freshness sprinkle chopped parsley or cracked black pepper before serving. Adding fried onions at the end adds a delightful crunch for an elevated finish.

This No Peek chicken wild rice is an effortless, comforting dinner that makes great leftovers. Simple to prep and reliably satisfying.

Common Recipe Questions

→ Can I use a slow cooker instead of the oven?

Yes, place ingredients in a slow cooker, cover, and cook on low for 6 to 7 hours until chicken is tender and rice is cooked.

→ Can I substitute other soups for cream of celery or mushroom?

Other creamy soups like cream of chicken can be used, though flavors will differ slightly depending on your choice.

→ How do I know when the chicken is done?

Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F after baking.

→ Should I rinse or prepare the rice before baking?

No need to rinse or cook the rice beforehand; the uncooked rice cooks in the baking dish during the process.

→ Can I use different chicken cuts?

Boneless thighs or drumsticks can replace breasts. Adjust cooking time accordingly and check temperature for doneness.

→ How should leftovers be stored and reheated?

Store cooled leftovers in airtight containers in the fridge for up to four days. Reheat gently in the oven or microwave with a splash of water to keep moist.