Cathy’s Creamy No-Peek Chicken & Rice Casserole
📜 Collection: General Archive | ✍️ Attribution: Cathy | 📂 Category: Entrees A classic and easy casserole featuring raw rice and chicken breasts layered with a creamy, savory sauce made from three kinds of soup and sherry, then topped with cheese and almonds and baked until tender.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours | 5-10 mins resting | 8 servings |
🔪 Key Equipment
- 9x13 inch casserole dish
- Small mixing bowl
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 | Chicken Breasts | boned |
| 1 Cup | Raw Rice | uncooked |
| 1 Tablespoon | Butter | melted |
| 1 Can (10 3/4 oz.) | Cream of Mushroom Soup | divided |
| 1 Can (10 3/4 oz.) | Cream of Celery Soup | divided |
| 1 Can (10 3/4 oz.) | Cream of Chicken Soup | divided |
| 1/2 Cup | Sherry | or substitute Vermouth |
| As needed | Grated Cheddar Cheese | to taste |
| As needed | Sliced Almonds | to taste |
Instructions
Step 1: Prep and Layer Base
- Preheat oven to 350°F (175°C). Choose a casserole dish large enough to hold the ingredients (e.g., 9x13 inch).
- Spread the 1 cup raw rice evenly in the bottom of the casserole dish.
- Drizzle the 1 tbsp butter over the rice and stir briefly to coat.
Step 2: Add First Sauce Layer and Chicken
- In a small bowl, combine half of the 1 can cream of mushroom soup, half of the 1 can cream of celery soup, and half of the 1 can cream of chicken soup. Mix lightly and pour this half-mixture evenly over the rice layer.
- Arrange the 8 chicken breasts in a single layer on top of the rice and soup mixture.
Step 3: Add Top Sauce and Garnishes
- In the same small bowl, combine the remaining half of each of the three soups. Stir in the 1/2 cup sherry (or vermouth) until well mixed.
- Pour this sherry-soup mixture evenly over the chicken breasts.
- Sprinkle the top generously with grated cheddar cheese and sliced almonds, covering the chicken and soup mixture.
Step 4: Bake and Rest
- Cover the casserole dish tightly with a lid or heavy-duty aluminum foil.
- Bake in the preheated oven for 1 1/2 hours (90 minutes).
- After 1 1/2 hours, carefully remove the lid or foil. Return the casserole dish to the oven and continue baking uncovered for an additional 1/2 hour (30 minutes) until the rice is cooked, the chicken is tender, and the topping is golden brown and bubbly.
- Let the casserole rest for 5-10 minutes before serving.
💡 Make-Ahead & Storage: Assemble the casserole up to a step ahead and store covered in the refrigerator for up to 24 hours before baking, adding a few extra minutes to the covered bake time if baking cold.
Original Recipe Scan
