Craving a comforting and hassle-free dinner? The No Peek Chicken Rice Casserole is just what you need! This dish blends tender chicken tenders, flavorful rice, and creamy soups for a meal that will please everyone. The best part? Everything bakes together in one dish, making cleanup super easy.
INGREDIENTS
- 1 & 1/2 cups uncooked long grain white rice – forms the base of the casserole for a fluffy texture
- 1 can (10.5 oz) low-sodium cream of chicken soup – adds creaminess and enhances chicken flavor
- 1 can (10.5 oz) low-sodium cream of celery soup – adds depth and a touch of creaminess
- 1 & 1/2 cups low-sodium chicken broth – helps cook the rice and infuses it with savory flavors
- 2 pounds chicken tenders (about 12 strips) – tender, juicy chicken as the main protein
- 1 teaspoon garlic powder – adds subtle garlic flavor
- 1/2 teaspoon onion powder – enhances the savory flavor
- 1/4 teaspoon dried oregano – provides a hint of herbal notes
- 1/4 teaspoon paprika – adds a mild smokiness and a gentle kick
- 1/4 teaspoon fresh cracked black pepper – adds depth and light heat
- 1-ounce packet dry onion soup mix – boosts the flavor and adds texture
INSTRUCTIONS
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray for easy cleanup.
Step 2: Prepare the Rice and Soup Mixture
- In a large mixing bowl, combine the rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir until well mixed and smooth, ensuring no clumps of soup for even flavor distribution.
Step 3: Assemble the Casserole
- Pour the rice and soup mixture into the prepared baking dish, spreading it evenly across the bottom.
- Arrange the chicken tenders on top of the rice mixture, spacing them out evenly for uniform cooking.
Step 4: Season the Chicken
- Sprinkle the garlic powder, onion powder, oregano, paprika, and cracked black pepper over the chicken tenders. Pat the seasonings gently into the chicken to help them stick.
Step 5: Add the Onion Soup Mix
- Sprinkle the dry onion soup mix evenly over the top of the casserole, adding extra flavor and a slightly crunchy texture.
Step 6: Cover and Bake
- Cover the dish tightly with aluminum foil to trap the steam and ensure the chicken stays moist and the rice cooks evenly.
- Place the covered dish in the oven and bake for 1 hour. Resist the temptation to peek, as the steam is essential for cooking the casserole properly.
Step 7: Fluff and Serve
- After baking, remove the casserole from the oven and carefully take off the foil.
- Use a fork to fluff the rice, mixing the flavors from the chicken and seasonings. Check that the chicken has reached an internal temperature of 165°F (74°C).
- Serve the casserole hot, and optionally garnish with fresh herbs like parsley or cilantro for added flavor and color.
SERVING AND STORAGE TIPS
Serving Tips:
- Portion Sizes: This casserole serves 6-8 people, making it perfect for family dinners or leftovers.
- Side Dishes: Pair the casserole with steamed vegetables like broccoli, green beans, or carrots. A fresh salad with a light vinaigrette also makes a great complement.
- Garnish: Fresh herbs like parsley or cilantro, or a sprinkle of Parmesan cheese, can elevate the dish’s flavor and presentation.
- Serving Temperature: Serve hot from the oven, or reheat individual portions in the microwave for 1-2 minutes until warm.
Storage Tips:
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat until piping hot.
- Freezing: Allow the casserole to cool completely, then freeze it in a freezer-safe container or wrap it tightly in foil for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: To reheat the whole casserole, cover with foil and bake at 350°F (175°C) for 20-25 minutes. For individual servings, microwave on high for 2-3 minutes, stirring halfway through.
