This No Peek Chicken Rice Casserole is a comforting, all-in-one meal that’s incredibly easy to prepare. The chicken comes out tender and juicy, while the rice is perfectly seasoned and fluffy.
Ingredients:
1 ½ cups uncooked long grain white rice
1 can (10.5 oz) low-sodium cream of chicken soup
1 can (10.5 oz) low-sodium cream of celery soup
1 ½ cups low-sodium chicken broth
2 pounds chicken tenders (about 12 strips)
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon fresh cracked black pepper
1 oz packet dry onion soup mix
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C) and coat a 9×13-inch baking dish with nonstick spray.
Mix the Rice Base:
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir until everything is well incorporated, then pour the mixture into the prepared baking dish in an even layer.
Add the Chicken:
Nestle the chicken tenders on top of the rice and soup mixture. Season the chicken with garlic powder, onion powder, dried oregano, paprika, and black pepper.
Sprinkle with Onion Soup Mix:
Evenly sprinkle the dry onion soup mix over the top of the entire casserole.
Cover and Bake:
Cover the baking dish tightly with foil to trap the steam. Bake in the preheated oven for 1 hour, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). No peeking during baking! The steam is crucial for cooking the rice and keeping the chicken tender.
Fluff and Serve:
Once baked, remove the foil and fluff the rice with a fork. Serve the tender chicken with the flavorful rice and enjoy!
Notes:
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
This one-dish wonder is perfect for a weeknight dinner—simple, hearty, and delicious!