NO PEEK CHICKEN AND RICE
This delicious chicken casserole filled with rice, creamy chicken soup, onion seasonings and rice is one your family will love. Great for a busy night!
If you are a fan of easy chicken recipes, you will also love this one skillet Maple Garlic Glazed Chicken. It comes together really quickly and is loaded in flavor. You will also find more chicken recipes at the end of this recipe.
❤️WHY WE LOVE THIS RECIPE
We love this recipe because it is all made in one dish, and it’s loaded with flavor. You can make a big salad and you have a great meal. It reheats well and it’s a great dish to make for Sunday dinner and enjoy for lunch during the week. The chicken just fell apart which is always a plus and the seasonings made it so good.
🍴KEY INGREDIENTS
- Long grain rice, uncooked
- Chicken tenders (Raw chicken located with all the other raw chicken in the grocery)
- Cream of chicken soup, do not dilute
- Cream of celery soup, do not dilute
- Chicken broth
- Minced garlic
- Onion powder
- Dried oregano
- Smoked paprika
- Black pepper
- Dried onion soup mix
SWAPS
You can use wild rice, can add a vegetable like carrots, could melt cheese on top after casserole is cooked. Can use more or less of spices.
🍽️HOW TO MAKE
This is a super simple recipe to put together and you are only going to use one bowl to mix stuff up in, which is a WIN WIN!
COOKING STEPS
Step 1
Mix together rice, cream of chicken soup, cream of celery soup and chicken broth in a bowl with a spoon. Spread in bottom of a 9 x 13 baking dish.
Step 2
Add chicken tenders on top of rice mixture. Sprinkle garlic, onion powder, oregano, paprika, and black pepper over chicken. Sprinkle dried onion soup mix over casserole.
Step 3
Cover tightly with foil and bake in preheated 350 degree oven for one hour.
Step 4
Do not peek or remove foil during cooking as steam in dish is what cooks and makes the chicken tender.
⭐TIP
Do not peek or remove the foil during the cooking process. That is what steams and cooks the rice.
OTHER POPULAR CHICKEN RECIPES
STORING, REHEATING & SERVING SIZE
We keep this dish in the refrigerator and just reheat in the microwave. It makes about 8 servings.
No Peek Chicken and Rice
Ingredients
- 1 1/2 cups long grain rice uncooked
- 2 pounds chicken tenders raw chicken tenders
- 1 10.5 ounce can cream of chicken soup, do not dilute
- 1 10.5 ounce can cream of celery soup, do not dilute
- 1 1/2 cups chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt optional
- 1 package dried onion soup mix
Instructions
- Mix together rice, cream of chicken soup, cream of celery soup and chicken broth in a bowl with a spoon. Spread in bottom of a 9 x 13 baking dish.
- Add chicken tenders on top of rice mixture. Sprinkle garlic, onion powder, oregano, paprika, and black pepper over chicken. Sprinkle dried onion soup mix over casserole.
- Cover tightly with foil and bake in preheated 350 degree oven for one hour.
- Do not peek or remove foil during cooking as steam in dish is what cooks and makes the chicken tender. Makes 6 to 8 servings.
Notes
Join 1000’s of others and subscribe today!
A lifestyle magazine that inspires you to create a life you love.. Discover the simple joys that fill our lives with gratitude and inspire a deeper connection to what truly matters.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Could this be done in a slow cooker?
I have never tried it.
What can I use instead of cream of anything soup. My husband is allergic
I would make a version of your own: https://thesouthernladycooks.com/make-your-own-condensed-creamed-soups-for-recipes/
Ok…. First of I’m a guy that doesn’t cook a lot. But I like too. I followed this recipe to a tee!!!!!!! And when I took out of oven at not and hour, but 1.15 mins THE RICE WAS STILL HARD AND CRUNCHY!!!!!!!!!! What the heck! Someone please tell me what they think the REAL TIME should be ! Ugh.
Okay.. the recipe is correct as written but ALL ovens vary.. it could be a few things, but it didn’t have enough liquid or it didn’t cook long enough or the foil wasnt tight enough to steam the rice. I am assuming you put it back in the oven and let it cook until the rice WAS DONE? Right? Also.. the real time is an HOUR, which is what the recipe states, but no recipe is.. exact.. you have to always make adjustments when cooking for yourself. This recipe has been around a very long time, but I would try it again, it’s a great one.
We love this recipe! I make it about once a month, except I use chicken thighs – skinless and bone less. Keep up the good work, Thank you.
YAY!! I bet this is delicious with chicken thighs!
What other cuts of chicken would work well with this recipe?
Boneless chicken thighs would work great.
I have a deep 9×13 pan….can I double the recipe and how will that affect the cooking time?
I can’t really say but I don’t know that it would change it that much if its evenly distributed. I would set it at an hour then check to see if the chicken and rice are done.
Love the chicken tenders and rice recipe.
Can I cut this recipe in half as I am only cooking for two? Chicken and Rice
Sure! I think that would work just fine!
What kind of chicken tenders did you use? Frozen? Already cooked?
Raw chicken tenders.
I make this a lot, but I add petite green peas and Mrs Dash, and white onion, any vegetable I have on hand. Asparagus is delicious in it and broccoli also. I make it for one person, but enough for more than one meal.
Ir is simple and delicious,
Can this be divided and freeze half? If so, cook first or freeze then bake?