The “No-Peek” Creamy Chicken & Rice Casserole

A one-pan, dump-and-bake dinner that ditches the “Cream of X” soup cans for a savory, homemade gravy sauce.

• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

• 1 lb Boneless skinless chicken breast tenderloins (cut into 1-inch chunks)
• 1 cup White rice (uncooked, long-grain works best)
• 1 cup Mixed vegetables (frozen or canned/drained)
• 1 packet Chicken gravy mix (0.87 oz standard packet)
• 1 ½ cups Hot water
• 1 cup Milk
• 2 tbsp Butter, cut into small cubes
• Salt & Black Pepper to taste
• Optional: Garlic powder or onion powder for extra kick

Instructions

1. Preheat and Prep Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish with non-stick spray or a little butter.
2. The “Dump” Spread the uncooked rice, chicken chunks, and mixed vegetables directly into the baking dish. Spread them out so they are in an even layer. Season lightly with black pepper (the gravy has salt, so go easy on extra salt).
3. Mix the Liquids In a large measuring cup or bowl, whisk together the gravy packet, hot water, and milk. Whisk until the powder is mostly dissolved. Note: Do not cook this mixture; keep it thin so the rice can absorb it.
4. Combine Pour the liquid mixture slowly over the ingredients in the baking dish. Give the pan a gentle shake or a quick stir to make sure the rice isn’t clumped in the corners. Dot the top with the cubes of butter.
5. The “No-Peek” Bake Cover the dish tightly with aluminum foil. This is the most important step—the steam must be trapped inside to cook the rice perfectly. Bake for 45 to 55 minutes.
6. Rest and Serve Remove from the oven and let the dish sit (leave the foil on!) for about 5 minutes. This allows the sauce to thicken up and the rice to finish steaming. Remove foil, fluff with a fork, and serve.

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Why We Love This Recipe

Let’s be honest: the “chicken and rice casserole” is a staple of the American weeknight dinner. But almost every recipe you find calls for a can of Cream of Mushroom or Cream of Chicken soup.

If you don’t have those cans in the pantry—or if you just prefer not to use them—this recipe is your savior.

By utilizing a simple chicken gravy packet, we get that savory, herb-infused flavor profile without the gloopy texture of condensed soup. The magic happens in the oven: as the rice releases starch while cooking, it combines with the gravy mix and the milk to create a rich, creamy sauce that coats every grain of rice.

Tips for Success

• The Seal Deal: When we say “No-Peek,” we mean it! If you open the foil halfway through to check on it, you let out the steam required to cook the rice. If your foil is loose, your rice might end up crunchy. Crimp those edges tight!
• The Rice: This recipe is calibrated for standard long-grain white rice (like Jasmine or Basmati). If you use Minute Rice, it will turn to mush (reduce cook time to 20 mins). If you use Brown Rice, it won’t cook through (brown rice needs much more liquid and time).
• Vegetable Variations: We used mixed veggies here, but this works great with just broccoli florets, green beans, or even corn.

Enjoy your hassle-free dinner!