Description
This No Peek Chicken Rice Casserole is a comforting and easy one-dish meal, combining tender chicken tenders baked over a creamy mixture of rice, soups, and chicken broth. Seasoned with a blend of herbs and spices, this casserole is perfect for weeknight dinners when you want a delicious, hearty meal with minimal fuss.
Ingredients
Scale
Main Ingredients
- 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
- 2 pounds chicken tenders (about 12 strips)
Seasonings
- 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). Grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
- Mix base ingredients: In a medium 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 thoroughly mixed, then pour this mixture evenly into the prepared baking dish.
- Arrange chicken and season: Lay the chicken tenders over the rice mixture evenly. Sprinkle the chicken with garlic powder, onion powder, dried oregano, paprika, and freshly cracked black pepper. Finally, sprinkle the dry onion soup mix over the entire dish for added flavor.
- Cover and bake: Cover the casserole tightly with aluminum foil to trap moisture. Bake in the preheated oven for 1 hour until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C). It’s important not to lift the foil or peek during baking to maintain moisture and tenderness.
- Fluff and serve: Remove the dish from the oven carefully. Remove the foil, and use a fork to fluff the rice beneath the chicken. Serve warm, combining portions of tender chicken with creamy, flavorful rice.
Notes
- Do not lift the foil during baking to ensure the rice cooks evenly and the chicken remains moist.
- You can substitute chicken breasts or thighs if desired, adjusting cooking time to ensure doneness.
- Use low-sodium soups and broth to better control salt content.
- For a creamier texture, stir in a little shredded cheese after baking before serving.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
