Description
This No Peek Chicken Rice Casserole is a comforting and easy-to-make dish perfect for busy weeknights. Combining tender chicken tenders with a creamy mixture of soups, chicken broth, and uncooked rice, it bakes all together in one pan, resulting in flavorful, moist chicken atop fluffy rice. With simple seasoning and minimal prep, it’s a satisfying casserole that requires no stirring or peeking during baking.
Ingredients
Scale
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
Casserole Base
- 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
Instructions
- Preheat and Combine
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking. In a medium bowl, combine the uncooked rice, low-sodium cream of chicken soup, low-sodium cream of celery soup, and low-sodium chicken broth thoroughly. Pour this 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 over the entire dish for added flavor. - Bake
Cover the baking dish tightly with aluminum foil to trap in moisture and prevent the chicken and rice from drying out. Bake in the preheated oven for 1 hour, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Avoid peeking to maintain proper cooking temperature and moisture. - Serve
Once baked, remove from the oven and carefully fluff the rice with a fork. Serve the chicken and rice casserole hot for a hearty and delicious meal.
Notes
- Do not remove the foil or peek while baking to ensure proper cooking and moistness.
- Using low-sodium soups and broth helps control the salt content, but you can adjust seasoning to taste.
- This dish can be prepared ahead and refrigerated before baking; add extra 10-15 minutes to baking time if baking from cold.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can add a side of steamed vegetables or a salad for a complete meal.
