No-Peek Cheesy Chicken and Rice Casserole

Standard long-grain white rice works best for this timeline. Avoid using instant/minute rice (which will turn to mush) or brown rice (which requires a much longer cooking time and more liquid).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.

Step 2

2. Mix the Base: In a large bowl, combine the uncooked white rice, cream of chicken soup, cream of celery soup, water (or broth), garlic powder, onion powder, salt, pepper, and 1 cup of the cheddar cheese. Stir until the mixture is smooth and well combined.

Step 3

3. Add the Chicken: Fold the bite-sized chicken pieces into the rice and soup mixture. Pour everything into your prepared baking dish and spread it out into an even layer.

Step 4

4. Seal it Tight (The "No-Peek" Step): Cover the baking dish tightly with a layer of heavy-duty aluminum foil. Ensure the edges are crimped and sealed completely so no steam can escape.

Step 5

5. Bake: Place the dish in the oven and bake for 1 hour and 15 minutes. Do not open the oven door or remove the foil during this time.

Step 6

6. The Cheesy Finish: Carefully remove the foil (watch out for hot steam). Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the casserole to the oven, uncovered, for about 5 minutes, or until the cheese is completely melted and bubbly.

Step 7

7. Rest and Serve: Let the casserole sit for 5 minutes before serving so the sauce can thicken up slightly.