Description
This No Peek Chicken Rice Casserole is a comforting and easy-to-make dish perfect for busy weeknights. Featuring tender chicken tenders baked atop a creamy mixture of rice, cream of chicken and celery soups, and chicken broth, this casserole requires minimal prep and promises a flavorful, hearty meal with minimal effort—just assemble, cover, and bake without lifting the foil for perfectly cooked chicken and fluffy rice.
Ingredients
Rice Mixture
- 1 ½ cups uncooked long-grain white rice
- 1 (10.5 oz) can low-sodium cream of chicken soup
- 1 (10.5 oz) can low-sodium cream of celery soup
- 1 ½ cups low-sodium chicken broth
Chicken and Seasonings
- 2 pounds chicken tenders (about 12 strips)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon freshly cracked black pepper
- 1 (1 oz) packet dry onion soup mix
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Mix Rice and Soups: In a mixing bowl, combine the uncooked long-grain white rice, low-sodium cream of chicken soup, low-sodium cream of celery soup, and low-sodium chicken broth. Stir until well blended, then pour this mixture into the prepared baking dish.
- Arrange Chicken and Season: Place the chicken tenders evenly over the rice mixture. Sprinkle the chicken with garlic powder, onion powder, dried oregano, paprika, and freshly cracked black pepper for balanced seasoning. Finish by sprinkling the dry onion soup mix over the top.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to seal in moisture. Bake in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C). It is important not to peek during baking to keep the heat and steam inside.
- Fluff and Serve: After baking, remove the foil carefully. Use a fork to fluff the rice gently, mixing it with the flavorful cooking juices. Serve the tender chicken strips alongside the creamy rice casserole for a satisfying meal.
Notes
- Do not lift the foil while baking to ensure the rice cooks properly and the chicken stays moist.
- If you prefer, you can substitute chicken breasts for tenders but adjust cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For added vegetables, consider stirring in chopped bell peppers or peas into the rice mixture before baking.
- Using low-sodium soups and broth helps control salt levels in the dish.
