Description
This No Peek Chicken Rice Casserole is a comforting, all-in-one baked dish featuring tender chicken tenders cooked atop a creamy mixture of rice, chicken soup, and broth. Seasoned with garlic, onion, and herbs, it’s an easy casserole baked covered for an hour, producing perfectly cooked chicken and fluffy rice without stirring or peeking.
Ingredients
Scale
Rice and Soup 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 Combine: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. In a mixing bowl, combine the uncooked rice with the cream of chicken soup, cream of celery soup, and chicken broth. Stir until blended well, then pour the mixture evenly into the prepared baking dish.
- Top with Chicken: Arrange the chicken tenders evenly over the rice mixture. Season the chicken with garlic powder, onion powder, dried oregano, paprika, and freshly cracked black pepper. Then sprinkle the dry onion soup mix evenly over the chicken and rice.
- Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 1 hour without removing the foil or stirring, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the casserole from the oven and carefully discard the foil. Fluff the rice gently with a fork, then serve the chicken and rice hot for a hearty, comforting meal.
Notes
- Do not remove the foil or stir the casserole during baking to ensure the rice cooks evenly and the chicken remains juicy.
- Use low-sodium soups and broth to control the salt content of the dish.
- Ensure chicken tenders are evenly spaced for uniform cooking.
- Check internal temperature of the chicken to confirm it is fully cooked.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
