No-Peek Chicken and Rice Casserole
No-Peek Chicken and Rice Casserole features moist chicken tenders baked atop a bed of fluffy rice, in a flavorful creamy sauce. With just 10 minutes of prep, this one-pan dish is a quick and easy dinner the whole family will love!
Servings: 6 people
Ingredients
- 2 pounds chicken tenders (see note)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon fresh cracked black pepper
- 1 & 1/2 cups uncooked long grain white rice
- 10.5 ounce can low-sodium cream of chicken soup
- 10.5 ounce can low-sodium cream of celery soup
- 1 & 1/2 cups low sodium chicken broth
- 1 ounce packet dry onion soup mix
Instructions
- Preheat oven to 375 degrees F. Coat a 9x13 baking dish with nonstick spray.
- Place the chicken strips in the bottom of the casserole dish in a single layer. Season with the garlic powder, onion powder, dried oregano, paprika, and pepper.
- 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. Pour mixture over the chicken in an even layer.
- Sprinkle the dry onion soup mix over the top.
- 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.
- Fluff the rice with a fork and enjoy with the chicken.
Video
Notes
Different cuts of chicken. I prefer using chicken tenders because the casserole cooks up faster, but you can use whole chicken breasts cut into 12 strips instead, if preferred. You can also use 3 whole boneless chicken breasts (about 2 pounds) but the dish will need to cook for 1 hour and 30 minutes instead of just 1 hour (or until the chicken registers 165F.) Another option is to use 2 pounds boneless chicken thighs.
Stir in some veggies. I often add in some fresh raw broccoli florets. Sprinkle them on top of the chicken before pouring in the soup mixture, so they're well coated.
Storage. For make ahead, freezer instructions, storing leftovers, and reheating, please refer to the article.
Nutrition
Calories: 425kcal | Carbohydrates: 51g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 925mg | Potassium: 1093mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg