Go Back
+ servings
No Peek Chicken on top of rice, with broccoli on the side

No Peek Chicken

No peek chicken requires little prep work to taste delicious. This tender rice and chicken dish with savory sauce is sure to become a family favorite.
Course Chicken Dinner, Main Course
Cuisine American
Keyword chicken and rice recipes, how do I make No peek chicken recipe, how to make No peek chicken, No Peek Chicken, No peek chicken recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 444kcal
Author Kathleen


  • 1 (10.75-ounce) can cream of chicken soup
  • 1 (10.75-ounce) can cream of mushroom soup
  • 2 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 cups long-grain white rice uncooked
  • 1 package dry onion soup mix
  • 1 tablespoon Italian seasoning
  • 6 skinless chicken breasts Boneless
  • 2 tablespoons fresh parsley chopped


  • Preheat oven to 325ºF (163ºC). Spray a 9X13-inch baking dish with nonstick cooking spray.
  • In the 9X13-inch baking dish, whisk together both soups (1 can cream of chicken soup + 1 can cream of mushroom soup), chicken broth (2 cups), onion soup mix (1 package), Italian seasoning (1 tablespoon), and Worcestershire sauce (1 teaspoon). Mix until evenly combined. Add rice (2 cups) and mix in. 
  • Season chicken breasts (6) with salt and pepper. Place chicken over rice mixture.
  • Cover the baking dish completely with aluminum foil and make sure the seal is tight. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes or until chicken is cooked through and rice is tender. (Since the chicken is covered it will not brown!)
  • Garnish with parsley (2 tablespoons) and serve.


  1. Cooking Time: Oven temperatures vary! The exact cooking time will depend on your oven. If, after 1 hour- 1 hour and 15 minutes, the rice isn’t done and the liquid hasn’t absorbed, cover and continue to cook until rice is cooked.
  2. Chicken: If you have chicken thighs on hand rather than breasts, they can be used in this recipe too. You may have to increase the cooking time if your chicken is bone-in.
  3. Dry onion soup mix: If you’re concerned about the extra salt in pre-packaged onion soup mix, you can easily create your own blend using lower-sodium beef bouillon, dehydrated onion flakes, celery seed and onion powder. A sprinkle of garlic powder will add to the savory flavor as well.
  4. Cream soups: Maybe you have picky eaters that don’t love mushroom soup. Try substituting another flavor of condensed cream soup, such as cream of celery or cream of onion.
  5. Worcestershire sauce: Don’t have Worcestershire sauce? Maybe you don’t like the flavor? No problem! There are several substitutes that approximate this flavor using pantry staples you probably already have in your kitchen.  A mixture of soy sauce, garlic, and lemon juice will work in a pinch.
  6. Rice: You can use white or brown as long as it’s long grain. The brand typically doesn’t matter, but stay with reputable rice, please. No Peek Chicken with Uncle Ben’s rice always turns out wonderfully!
  7. Peeking: Don’t do it. The results are catastrophic. (Kidding)


Serving: 1/6 of the recipe | Calories: 444kcal | Carbohydrates: 62g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Cholesterol: 76mg | Sodium: 1555mg | Potassium: 671mg | Fiber: 2g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 8.9mg | Calcium: 56mg | Iron: 1.6mg