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.PREP TIME10 minsCOOK TIME1 hrTOTAL TIME1 hr 10 minsSERVINGS: 6 servings 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 tablespoon fresh parsley chopped


  • Preheat oven to 325 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  • In the 9 X 13-inch baking dish, whisk together both soups, chicken broth, onion soup mix, Italian seasoning, and Worcestershire sauce. Mix until evenly combined.  Add rice and mix in. 
  • Season Chicken breasts with salt and pepper. Place Chicken over rice mixture.
  • Cover baking dish with completely with aluminum foil and make sure seal is tight. Bake in the preheated oven, 1 hour- 1 hour and 15 minutes or until chicken is cooked through and rice is tender. (As the chicken is covered it will not brown!)
  • Garnish with parsley and serve.


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