NoPeek Chicken Casserole
This No Peek Chicken Casserole is a comforting one-pot dish that features tender chicken, savory vegetables, and a creamy sauce—all baked to perfection with minimal effort. Just mix the ingredients together, let it bake, and enjoy!
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil
- 1 wooden spoon or spatula
Ingredients
- 4 cups cooked chicken, shredded You can substitute with rotisserie chicken.
- 2 cups rice Long grain, uncooked.
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables Consists of peas, carrots, and corn.
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- to taste none salt and pepper
- 1 cup shredded cheese Cheddar or your choice.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, frozen mixed vegetables, onion powder, garlic powder, and salt and pepper. Stir well until all ingredients are evenly mixed.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Cover the baking dish tightly with aluminum foil to lock in moisture.
- Bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil, stir the casserole gently, and then sprinkle the shredded cheese on top.
- Return the dish to the oven (uncovered) and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for about 5 minutes before serving. This will allow the casserole to set slightly.
Notes
For an extra flavor boost, consider adding some herbs such as thyme or parsley.
You can substitute cooked chicken with rotisserie chicken to save time.
Make sure to use long-grain rice, as other types may not cook properly during baking.