Easy Chicken Casserole (Print Version)
# Ingredients:
01 -
1 & 1/2 cups uncooked long grain white rice.
02 -
1 can low-sodium cream of chicken soup (10.5 ounce).
03 -
1 can low-sodium cream of celery soup (10.5 ounce).
04 -
1 & 1/2 cups low sodium chicken broth.
05 -
2 pounds chicken tenders (about 12 strips).
06 -
1 teaspoon garlic powder.
07 -
1/2 teaspoon onion powder.
08 -
1/4 teaspoon dried oregano.
09 -
1/4 teaspoon paprika.
10 -
1/4 teaspoon fresh cracked black pepper.
11 -
1 ounce packet dry onion soup mix.
# Instructions:
01 -
Preheat oven to 375 degrees F. Coat a 9×13 baking dish with nonstick spray.
02 -
In a mixing bowl, add in the uncooked white rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir everything to combine until incorporated.
03 -
Pour mixture into the baking dish in an even layer.
04 -
Nestle the chicken strips on top of the soup mixture and season with the garlic powder, onion powder, dried oregano, paprika, and pepper.
05 -
Then sprinkle the casserole with the onion soup mix.
06 -
Cover the baking dish tightly with foil. Bake in the preheated oven for 1 hour or until the chicken is cooked through at 165F. While it’s baking, no peeking! The steam is essential for keeping the chicken moist.
07 -
Fluff the rice with a fork and enjoy with the chicken.
# Notes:
01 -
This comforting No Peek Chicken Rice Casserole combines tender chicken tenders with a savory, creamy rice blend, making it a perfect one-dish meal for busy weeknights.
02 -
The simple preparation involves mixing the ingredients, baking them without peeking, and then enjoying a delicious, no-fuss dinner.