No Peek Chicken and Rice
This chicken and rice casserole is one you will make over and over. Loaded with delicious spices, moist chicken and great for a busy night. The flavor is fantastic.
Servings: 8 servings
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
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.
We use raw chicken tenders, they are located with all the other raw chicken in the grocery store.