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This No Peek Chicken Rice Casserole is a comforting, no-fuss meal that’s perfect for busy weeknights. The rice absorbs the flavors of the creamy soups and tender chicken, creating a hearty dish that’s both satisfying and easy to prepare. The careful baking ensures a deliciously moist and flavorful result every time.
Ingredients:
- 1 1/2 cups uncooked long grain white rice
- 1 can low-sodium cream of chicken soup (10.5 ounces)
- 1 can low-sodium cream of celery soup (10.5 ounces)
- 1 1/2 cups low-sodium chicken broth
- 2 pounds chicken tenders (about 12 strips)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon fresh cracked black pepper
- 1 ounce packet dry onion soup mix
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
- Prepare Rice Mixture: In a mixing bowl, combine the uncooked white rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir until well combined.
- Assemble Casserole: Pour the rice mixture into the prepared baking dish and spread it into an even layer. Arrange the chicken tenders on top of the rice mixture. Season the chicken with garlic powder, onion powder, dried oregano, paprika, and black pepper. Sprinkle the dry onion soup mix evenly over the top.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C). Avoid opening the foil during baking, as the steam helps keep the chicken moist.
- Serve: After baking, fluff the rice with a fork and serve with the chicken.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes | Kcal: 400 kcal per serving | Servings: 6-8 servings
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