My neighbor brought this over, and the rice cooks perfectly right in the pan with the meat. 4 ingredients.

This oven baked 4-ingredients no peek chicken rice is one of those hand-me-down, neighborly casseroles that just quietly becomes a family favorite. The magic is that the rice cooks right in the same pan with the chicken, soaking up all the savory flavor so you don’t have to juggle extra pots. It’s the kind of simple Midwestern comfort food you throw together on a busy weeknight, then let the oven do the work while you help with homework or fold a load of laundry. No peeking while it bakes, and you’re rewarded with tender chicken, fluffy rice, and a cozy gravy-style sauce all in one dish.

Serve this no peek chicken rice straight from the casserole dish with a simple green side, like steamed green beans, roasted broccoli, or a tossed salad. A pan of roasted carrots or a bag of frozen mixed veggies warmed up on the stovetop works nicely too. Warm dinner rolls or buttered toast are great for soaking up the extra gravy. For a heartier spread, add a fruit salad or applesauce on the side—kids usually love the sweet contrast with the savory chicken and rice.

Servings: 4

1 cup long-grain white rice, uncooked (not instant)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little oil so the rice doesn’t stick.

Pour the uncooked long-grain white rice evenly into the bottom of the baking dish and shake the dish gently so it spreads out in a single layer.

In a medium bowl, whisk together the chicken broth and the cream of chicken soup until smooth and well combined. If you like, season this mixture with a light pinch of salt and black pepper.

Pour the soup and broth mixture evenly over the rice in the baking dish, making sure all the rice is submerged in liquid.

Pat the chicken breasts dry with paper towels and season both sides lightly with salt and black pepper, if using. Lay the chicken breasts in a single layer on top of the rice and liquid. The chicken will sit partly in the liquid and partly above it.

Cover the baking dish tightly with aluminum foil, crimping the edges all the way around so steam cannot escape. This is the key to the “no peek” method—keeping all the moisture trapped inside so the rice cooks perfectly.

Place the covered dish on the center rack of the preheated oven and bake for 1 hour and 15 minutes (75 minutes). Do not lift the foil or peek during this time; the trapped steam is what cooks the rice and keeps the chicken tender.

After 75 minutes, carefully remove the dish from the oven and take off the foil, watching out for hot steam. Check that the rice is tender and the chicken is cooked through (it should reach 165°F in the thickest part). If needed, return to the oven, covered again, for another 5–10 minutes.

Let the casserole rest, uncovered, for about 5–10 minutes so the rice can finish absorbing any extra liquid and the gravy thickens slightly. Fluff the rice gently around the chicken with a fork and serve warm straight from the pan.

For picky eaters, you can slice the cooked chicken into bite-sized pieces before serving and gently stir them into the rice so everything is evenly coated in the mild gravy. If your family likes a little extra flavor but you still want to keep it simple, sprinkle a packet of dry onion soup mix over the top of the chicken before covering with foil; this adds those golden onion bits and a richer, roast-y flavor without adding extra steps. You can also swap cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand. For a slightly lighter version, use thin-sliced chicken breasts and increase the broth by 1/4 cup to keep the rice moist. If you’d like to sneak in vegetables, scatter a cup of frozen peas and carrots or mixed veggies over the rice before adding the chicken—just know this technically adds another ingredient beyond the base four. Leftovers reheat nicely in the microwave with a splash of extra broth or water to loosen the rice, and they make an easy next-day lunch.