Description
This No Peek Chicken Rice Casserole is a comforting, easy-to-make one-dish meal featuring tender chicken tenders baked over a creamy mixture of rice, low-sodium soups, and chicken broth. The flavorful seasoning blend and the ‘no peek’ baking technique ensure perfectly cooked, juicy chicken and fluffy rice every time, making it an ideal family dinner or meal prep option.
Ingredients
Scale
Rice 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 Seasoning
- 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 the oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking. In a mixing bowl, combine the uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth thoroughly until smooth and well blended. Then, pour this mixture evenly into the prepared baking dish.
- Top with Chicken: Arrange the chicken tenders evenly over the rice mixture in the baking dish. Season the chicken with garlic powder, onion powder, dried oregano, paprika, and freshly cracked black pepper, making sure to distribute the spices uniformly. Finally, sprinkle the dry onion soup mix over the chicken and rice mixture for an added depth of flavor.
- Bake: Cover the baking dish tightly with aluminum foil to lock in moisture and steam. Bake in the preheated oven for 1 hour, ensuring that the chicken cooks through fully to an internal temperature of 165°F (74°C). Resist the urge to lift the foil or peek during baking, as this can affect the cooking process and moisture retention.
- Serve: After baking, remove the foil carefully. Use a fork to fluff the rice mixture gently to separate the grains. Serve the fluffy, flavorful rice alongside the tender baked chicken tenders for a delicious, hearty meal.
Notes
- Do not lift the foil during baking to ensure the rice cooks evenly and the chicken remains moist.
- Use low-sodium soups and broth to control the salt content in this dish.
- If you prefer, you can substitute chicken breasts for tenders, but adjust cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- This recipe is easily doubled for larger gatherings using a larger baking dish.
