No-Peek Chicken Wild Rice

This nopeek chicken wild rice casserole is a staple for busy nights when you want something hearty without standing over the stove. Juicy chicken breasts cook gently atop wild rice soaked in flavorful cream of celery and mushroom soups, seasoned perfectly with onion soup mix. The magic is in baking it covered tightly so the rice cooks through and the chicken stays tender, freeing you from constant watching while the oven does all the work.

I first made this after a tough day at work and it instantly became a family favorite. Now we turn to it almost every chilly month for comfort food that feels like a warm hug with very little effort.

Ingredients

• Chicken breasts: fresh or fully thawed boneless skinless pieces ensure even cooking pick plump tender cuts all about the same size for consistency
• Uncle Bens Wild Rice with Herbs boxed mix: adds earthy herbs with excellent texture check that the grains are intact and the packaging is recent
• Cream of celery soup: lends mild savory creaminess with clean ingredients canned versions with a shorter ingredient list taste best
• Cream of mushroom soup: brings depth and rich smoothness using brands known for real mushroom pieces
• Onion soup mix: supplies dried onions and bold spices use a fresh packet free from clumps for even flavor
• Water: thins the soup mixture and keeps everything juicy filtered water is ideal

Instructions

Prepare the Baking Dish:

Grease a nine by thirteen inch baking dish lightly with butter or nonstick spray to prevent sticking and add subtle flavor.

Add Rice Base:

Spread the wild rice and seasonings evenly across the bottom of the pan. Do not rinse or stir the raw rice as it will cook in the oven.

Arrange Chicken:

Place the thawed chicken breasts in a single layer above the rice. Leave a little space between pieces to allow steam circulation. Avoid overlapping.

Mix and Pour Sauce:

In a large bowl whisk together the cream of celery soup, cream of mushroom soup, onion soup mix and two scant cans of water. Use a spatula to combine smoothly. Pour this sauce evenly over chicken and rice making sure all is covered.

Cover and Bake:

Seal the dish tightly with aluminum foil to trap steam. Place on the upper rack in a preheated three hundred fifty degree Fahrenheit oven. Bake for two hours without removing the foil or peeking.

Test and Serve:

Carefully remove foil after baking. Use a meat thermometer to check the chicken has reached one hundred sixty five degrees Fahrenheit. Serve hot and enjoy the comforting flavors.

The crispy edges always disappear first in my house and have sparked many friendly family competitions.

Storage Tips

Allow the casserole to cool fully before placing it in airtight containers. Refrigerate leftovers for up to four days. For freezing separate into single portions and add a splash of water when reheating to keep the rice moist.

Ingredient Substitutions

Wild rice can be swapped for long grain rice though it will change texture. Cream of chicken soup works well instead of celery or mushroom soup for a milder taste. Turkey breast or boneless thighs can replace chicken breasts but watch cooking time carefully.

Serving Suggestions

Serve alongside roasted green beans or a fresh simple salad. Sprinkle fresh parsley or cracked black pepper on top for color. For a crunch add fried onions just before serving.

This nopeek casserole is effortless to assemble and delivers comforting, homemade flavor. It makes great leftovers and freezes well.

Common Questions About the Recipe

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

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

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

Other creamy soups like cream of chicken can be used, though the flavor profile will differ slightly based on the choice.

→ How do I know when the chicken is done?

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

→ Should I rinse or prepare the rice before baking?

No need to rinse or pre-cook the wild rice; it cooks directly in the baking dish with the other ingredients.

→ Is it necessary to use chicken breasts, or can I try another cut?

Chicken thighs or drumsticks can be used but require adjusted cooking times; always verify doneness with a thermometer.

→ Can leftovers be refrigerated and reheated?

Yes, leftovers store well in the fridge up to four days and reheat gently in the oven or microwave with a splash of water to maintain moisture.