No peek chicken and rice casserole is the ultimate easy comfort food. Tender chicken and creamy, flavorful rice bake together in one dish. Just cover it tightly, pop it in the oven, and whatever you do, don’t peek!
Why No Peeking Pays Off
One-Pan Dinner: The chicken and rice cook together, so you get a full meal with very little cleanup.
Pantry Staples: This cozy chicken and rice casserole uses simple ingredients you probably already have on hand.
Creamy, Cozy Rice: The rice soaks up all that savory flavor while it bakes and comes out creamy and tender.
No Peek Chicken and Rice Casserole Ingredients
Rice: Use uncooked long-grain white rice. The amount of liquid in this recipe is made for this type of rice.
Condensed Soups: I love using both cream of chicken and cream of mushroom. You can use two cans of the same flavor if you prefer.
Onion Soup Mix: Sprinkle it over the top for an easy boost of savory flavor.
Make the Rice Mixture: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Whisk the rice, can of cream of chicken and cream of mushroom soup, and chicken broth in a large bowl, then pour into the baking dish.
Add the Chicken: Place the chicken breasts on top. Season with salt and pepper.
Cover and Bake: Sprinkle with onion soup mix, then cover tightly with foil and bake for 1 hour and 15 minutes. Or until the chicken reaches 165°F and the rice is tender. No peeking!
Alyssa’s Pro Tips
Don’t Peek: Keep the foil sealed tightly while it bakes. The trapped steam is what helps cook the rice.
Check for Doneness: Before serving, make sure the chicken reaches 165°F, and the rice is tender.
Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
In a medium-sized bowl, add 2 cups long grain rice, 1 (10-ounce) can cream of mushroom soup , 1 (10-ounce) can cream of chicken soup, and 1 (14-ounce) can chicken broth and stir to combine. Pour into the prepared baking dish.
Place the 4 boneless chicken breasts on top of the rice mixture and season with salt and pepper to taste . Sprinkle 1 package onion soup mix on top.
Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through and no longer pink. No Peeking!
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Notes
Storing Leftovers
Fridge: Store cooled leftovers in an airtight container for 3-5 days.
Reheat: Microwave until warm. Add a splash of chicken broth if the rice seems dry.
Freezer: Freeze cooled leftovers in an airtight container for up to 3 months.
Marry Me pork chops are the kind of dinner that earns its name! Tender pork chops are simmered in a rich, creamy Parmesan sauce with garlic, Italian herbs, and sweet, tangy sun-dried tomatoes. One bite and you’ll get why they’re worth proposing over.
Why You’ll Be Saying “I Do”
Creamy Parmesan Sauce: Garlic, Italian herbs, Parmesan, and sun-dried tomatoes create a rich, flavorful sauce that coats every bite.
Easy One-Pan Dinner: Everything comes together in one skillet, making this a simple dinner with minimal cleanup.
Sun-Dried Tomatoes: Jarred are my go-to for this recipe, but dry-packed tomatoes work well, too.
Use Freshly Grated Parmesan Cheese: I prefer the finely grated Parmesan sold in tubs for this recipe. If you’re using shredded Parmesan, grate it yourself for the smoothest melt. Pre-shredded varieties don’t always melt as well.
How to Make Marry Me Pork Chops
If you love a creamy, flavorful dinner, these pork chops are a must try. The Parmesan sauce is perfect served with a variety of different sides. And if you love this recipe, don’t miss my Marry Me chicken and Marry Me meatballs for other twists on the same irresistible flavors.
Season: Season the pork chops on both sides with salt and pepper.
Sear: Heat a large skillet over medium-high heat and add olive oil. Add the pork chops and cook for about 3 minutes on each side. Transfer to a plate and set them aside.
Cook the Garlic: Reduce the heat to medium, then add the butter to the same skillet. Once melted, add the garlic and cook for 30 seconds until fragrant.
Add Flour: Whisk in the flour and cook for 1 minute.
Make the Sauce: Slowly whisk in the chicken broth, cream, and parmesan. Next, add the sun-dried tomatoes and Italian seasoning, then cook and stir for a few minutes, until the sauce begins to thicken.
Simmer: Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for about 10 minutes, until the pork chops reach an internal temperature of 145ºF, and the sauce thickens enough to coat the back of a spoon. Garnish Marry Me Pork Chops with fresh basil and serve immediately.
Alyssa’s Pro Tip
Using Boneless Pork Chops: Sear the Marry Me pork chops for 1½–2 minutes per side, until golden brown, then set them aside. When you return them to the sauce, simmer for about 5 minutes before checking the internal temperature. They’re ready when they reach 145°F.
Must Have Tools For This Recipe
Large Skillet: Use a 12- or 14-inch skillet so the pork chops have room to sear. If needed, sear in batches. They can overlap in the sauce as long as each chop reaches 145°F.
Meat Thermometer: Helps you know when your pork is done so you don’t overcook it.
Season 4 bone-in pork chops on both sides with ½ teaspoon salt and ¼ teaspoon ground black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork chops and cook for about 3 minutes on each side. Transfer to a plate and set them aside.
Reduce the heat to medium, then add 3 tablespoons unsalted butter to the same skillet. Once melted, add 2 teaspoons minced garlic and cook for 30 seconds until fragrant.
Whisk in 3 tablespoons all-purpose flour and cook for 1 minute.
Slowly whisk in 1 cup chicken broth, ¾ cup heavy whipping cream, and ⅓ cup grated parmesan.
Add ½ cup drained sun-dried tomatoes and 1 teaspoon Italian seasoning, then cook and stir for a few minutes, until the sauce begins to thicken.
Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for about 10 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit and the sauce thickens enough to coat the back of a spoon.
Garnish with fresh basil and serve immediately.
Notes
Leftover Instructions
In the Refrigerator: Store leftover pork chops in an airtight container in the fridge forup to 7 days.
In the Freezer: This recipe is best if it isn’t frozen. Best results are served just after being prepared, or refrigerated and reheated within the first couple of days.
To Reheat: Heat in the microwave in 30-second increments, or on the stovetop in a skillet over medium heat. Stir frequently for 10-15 minutes or so, until the sauce and the pork chops are heated through.
My one pot beef and rice has tender beef, fluffy rice, carrots, and warm spices that all cook together in one pot . But there’s one special ingredient that gives this simple dinner its incredible flavor . Keep reading to find out what it is! Why You’ll Want This on Repeat That Garlic! Whole heads of garlic slowly cook with the beef until the cloves become soft, sweet, and mellow. Great for Leftovers: This recipe makes eight servings, and the leftovers reheat beautifully for an easy lunch or dinner later in the week. Dinner in One Pot: Since the beef, veggies, and rice all cook together, you get a hearty dinner without a sink full of dishes. One Pot Beef and Rice Ingredients Rice: Use long-grain rice, such as jasmine or basmati. Rinse it under cool water first to remove extra starch. This helps keep the rice fluffy instead of mushy. Beef: Chuck roast or stew meat both work great. Cut the beef into small, ½-inch pieces so it gets tender as ...
