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Chicken breast on wild rice on white plate

No-Peek Chicken

Easily made in the oven or crock pot this No-Peek Chicken with wild rice recipe makes an easy meal with plenty of leftovers.
Course Main Course
Cuisine American
Keyword no peek chicken
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 people
Calories 369kcal
Author Jennifer @ Plowing Through Life


  • 9x13 Baking Dish
  • Mixing Bowls


  • 3 - 4 chicken breasts defrosted
  • 1 box Uncle Ben's Wild Rice with Herbs
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 2 scant cans water
  • 1 package onion soup mix


  • Grease 9x13 pan.  Preheat oven to 350°F.  
  • Sprinkle box of rice in pan.  Lay skinned chicken on top.  Do not overlap.
  • Mix remaining ingredients and pour over top.
  • Cover pan securely with aluminum foil and bake at 350°F on upper rack in oven for 2 hours.  DON'T PEEK!!!  Use meat thermometer after 2 hours to confirm that chicken has reached internal temp of 165°F.  Enjoy!


When using a crock pot mix all ingredients together, layer half of mixture, chicken and then pour remaining mixture on top.
Use 1 to 1 1/2 cans of water in the crock pot depending on cooking time.
Cook no-peek chicken and rice on low for 5 to 6 hours and cook on high for 3 to 4 hours in the crock pot. Chicken is safe to eat when cooked to an internal temperature of 165°F.


Calories: 369kcal | Carbohydrates: 19g | Protein: 48g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2308mg | Potassium: 1006mg | Fiber: 2g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg