No Peek Chicken Rice Casserole

If you're in search of a comforting, easy-to-make dinner that will delight your family, the No Peek Chicken Rice Casserole is an ideal choice. This hearty dish features tender chicken tenders nestled on a bed of flavorful rice, all brought together by creamy soups. The beauty of this casserole is in its simplicity—everything bakes together in one dish, minimizing cleanup and maximizing flavor. With just a handful of ingredients and minimal preparation, you can have this delicious meal ready for the oven in no time. The key to this recipe is to avoid peeking while it bakes; the steam trapped inside is essential for keeping the chicken moist and ensuring the rice cooks to perfection. It's a foolproof recipe that promises a satisfying and delicious result every time.

Ingredients

• 1 & 1/2 cups uncooked long grain white rice: This forms the base of the casserole, providing a tender, fluffy texture.
• 1 can low-sodium cream of chicken soup (10.5 ounces): Adds creamy richness and enhances the chicken flavor.
• 1 can low-sodium cream of celery soup (10.5 ounces): Adds depth of flavor and a touch of creaminess to the dish.
• 1 & 1/2 cups low sodium chicken broth: Helps cook the rice and infuse it with savory flavors.
• 2 pounds chicken tenders (about 12 strips): The star of the dish, providing tender, juicy bites of chicken.
• 1 teaspoon garlic powder: Adds a subtle garlic flavor that complements the other ingredients.
• 1/2 teaspoon onion powder: Enhances the savory profile of the casserole.
• 1/4 teaspoon dried oregano: Adds a hint of herbaceous flavor.
• 1/4 teaspoon paprika: Provides a mild kick and a hint of smokiness.
• 1/4 teaspoon fresh cracked black pepper: Adds a touch of heat and depth to the dish.
• 1 ounce packet dry onion soup mix: Adds additional savory flavor and a bit of texture to the casserole.

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray to prevent sticking and ensure easy cleanup.

Step 2: Prepare Rice and Soup Mixture

In a large mixing bowl, combine 1 & 1/2 cups of uncooked long grain white rice, 1 can of low-sodium cream of chicken soup, 1 can of low-sodium cream of celery soup, and 1 & 1/2 cups of low sodium chicken broth. Stir the mixture thoroughly until all the ingredients are well incorporated. Make sure there are no clumps of soup, as this will ensure an even distribution of flavor and proper cooking of the rice.

Step 3: Assemble the Casserole

Pour the rice and soup mixture into the prepared baking dish, spreading it out evenly to cover the bottom. This will form the base layer of the casserole. Next, take the 2 pounds of chicken tenders and arrange them on top of the rice mixture. Space the chicken tenders evenly across the dish to ensure they cook uniformly and each piece is surrounded by the flavorful rice mixture.

Step 4: Season the Chicken

Season the chicken tenders with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of paprika, and 1/4 teaspoon of fresh cracked black pepper. It's important to sprinkle the seasonings evenly over the chicken to ensure each bite is packed with flavor. Gently pat the seasonings into the chicken to help them adhere better.

Step 5: Add Onion Soup Mix

Open the 1-ounce packet of dry onion soup mix and sprinkle it evenly over the top of the casserole. The onion soup mix adds an additional depth of flavor and a slightly crunchy texture to the dish. Make sure to distribute it evenly so every portion of the casserole gets some of the flavorful mix.

Step 6: Cover and Bake

Tightly cover the baking dish with aluminum foil. This step is crucial as it traps the steam inside, keeping the chicken moist and helping the rice to cook evenly. Place the covered baking dish in the preheated oven and bake for 1 hour. Resist the urge to peek during baking, as releasing the steam can affect the cooking process.

Step 7: Fluff and Serve

After 1 hour, remove the casserole from the oven. Carefully remove the foil, as the steam will be hot. Using a fork, fluff the rice to mix in the flavors from the chicken and seasonings. Ensure that the chicken has reached an internal temperature of 165°F (74°C) for safe consumption. Serve the casserole hot, garnished with fresh herbs if desired, and enjoy a comforting, hearty meal.

Serving and Storage Tips

• Portion Sizes: Serve the casserole in generous portions, ensuring each plate gets a good mix of chicken and rice. This recipe typically serves 6-8 people, making it ideal for gatherings or leftovers.
• Side Dishes: Complement the casserole with a side of steamed vegetables such as broccoli, green beans, or carrots. A fresh green salad with a light vinaigrette also pairs well to balance the richness of the dish.
• Garnish: For an added touch of flavor and presentation, garnish the casserole with freshly chopped parsley or cilantro. A sprinkle of grated Parmesan cheese can also enhance the dish.
• Serving Temperature: Serve the casserole hot, straight from the oven. If it cools down, you can reheat individual portions in the microwave for about 1-2 minutes until warmed through.

Helpful Notes About the Recipe

• Uniform Chicken Pieces: Ensure that the chicken tenders are similar in size for even cooking. If using larger chicken breasts, cut them into smaller strips or chunks.
• Rice Choice: This recipe calls for long grain white rice, but you can experiment with other types like basmati or jasmine for a different flavor and texture. Avoid using quick-cooking rice as it may become mushy.
• Soup Variations: Feel free to mix and match the cream soups based on your preference or what you have on hand. Cream of mushroom soup can be a great alternative to cream of celery.