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No Peek Chicken Rice Casserole

This **No Peek Chicken Rice Casserole** is a simple yet comforting dish that’s perfect for busy weeknights. With tender chicken tenders nestled on a creamy rice mixture, this casserole is flavorful, satisfying, and requires minimal hands-on time. The best part? You can let it cook without peeking, ensuring that the chicken stays juicy and the rice absorbs all the delicious flavors.
Prep Time15 minutes
Active Time1 hour
Total Time1 hour 15 minutes
Course: dinner
Cuisine: American
Keyword: No Peek Chicken Rice Casserole
Yield: 4

Materials

  • - **1 & 1/2 cups uncooked long-grain white rice**: The base of the casserole providing heartiness.
  • - **1 can 10.5 oz low-sodium cream of chicken soup**: Adds creaminess and flavor.
  • - **1 can 10.5 oz low-sodium cream of celery soup**: Complements the chicken flavor with a hint of celery.
  • - **1 & 1/2 cups low-sodium chicken broth**: Provides moisture and enhances flavor.
  • - **2 pounds chicken tenders** about 12 strips: The protein component, ensuring the meal is filling.
  • - **1 teaspoon garlic powder**: For added flavor.
  • - **1/2 teaspoon onion powder**: Enhances the savory profile.
  • - **1/4 teaspoon dried oregano**: Adds an herbal note.
  • - **1/4 teaspoon paprika**: Provides a hint of smokiness and color.
  • - **1/4 teaspoon fresh cracked black pepper**: For seasoning.
  • - **1 ounce packet dry onion soup mix**: A flavor booster that adds depth.

Instructions

Step 1: Preheat Oven

  • Preheat your oven to **375°F (190°C)**. While the oven is heating, prepare your baking dish.

Step 2: Prepare the Baking Dish

  • - Coat a **9x13-inch baking dish** with nonstick spray to prevent sticking.

Step 3: Mix the Rice Base

  • - In a mixing bowl, combine **1 & 1/2 cups uncooked long-grain white rice**, **1 can of low-sodium cream of chicken soup**, **1 can of low-sodium cream of celery soup**, and **1 & 1/2 cups low-sodium chicken broth**. Stir until everything is well incorporated.
  • - Pour this mixture into the prepared baking dish, spreading it out evenly.

Step 4: Nestle the Chicken

  • - Place the **2 pounds of chicken tenders** on top of the soup mixture.
  • - Season the chicken with **1 teaspoon garlic powder**, **1/2 teaspoon onion powder**, **1/4 teaspoon dried oregano**, **1/4 teaspoon paprika**, and **1/4 teaspoon fresh cracked black pepper**.
  • - Sprinkle the **dry onion soup mix** evenly over the chicken.

Step 5: Cover and Bake

  • - Cover the baking dish tightly with aluminum foil. This step is crucial as it traps steam to keep the chicken moist.
  • - Bake in the preheated oven for **1 hour** or until the chicken is cooked through and reaches an internal temperature of **165°F (74°C)**. Avoid opening the oven door during cooking to maintain moisture.

Step 6: Fluff and Serve

  • - Once cooked, remove the casserole from the oven and carefully take off the foil (watch out for steam).
  • - Fluff the rice with a fork to incorporate the flavors. Serve warm, pairing the chicken with the creamy rice mixture.