Description

This Baked Chicken and Rice Casserole is the perfect combination of tender chicken, creamy rice, and savory flavors all baked together in one pan. With minimal prep and a hands-off cooking method, this comforting meal is perfect for busy weeknights or whenever you need a simple, satisfying dinner. The chicken remains juicy and flavorful, while the rice absorbs the rich flavors of the soups and seasonings. Let’s dive into how to make this delicious, no-fuss casserole!

Ingredients

• 1 ½ cups uncooked long grain white rice
• 1 can (10.5 oz) low-sodium cream of chicken soup
• 1 can (10.5 oz) low-sodium cream of celery soup
• 1 ½ cups low-sodium chicken broth
• 2 pounds chicken tenders (about 12 strips)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon paprika
• ¼ teaspoon fresh cracked black pepper
• 1 oz packet dry onion soup mix

Preparation Method

Preheat the Oven: Preheat your oven to 375°F (190°C) and generously coat a 9×13-inch baking dish with nonstick spray. This will prevent the rice from sticking to the pan and ensure easy cleanup.

Prepare the Rice Base: In a large mixing bowl, combine the uncooked long grain white rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir everything together until well-mixed. The soups add rich flavor and moisture to the rice as it cooks. Pour this mixture into the prepared baking dish, spreading it out evenly to create a base layer for the chicken.

Add the Chicken: Nestle the chicken tenders directly on top of the rice and soup mixture. Arrange them evenly across the dish so each tender gets surrounded by the creamy rice.

Season the Chicken: Sprinkle the chicken tenders with garlic powder, onion powder, dried oregano, paprika, and fresh cracked black pepper. These seasonings bring extra depth of flavor to the chicken, making each bite tasty and well-seasoned.

Top with Onion Soup Mix: Evenly sprinkle the dry onion soup mix over the entire casserole. This will add a savory, rich onion flavor that enhances the overall taste of the dish.

Cover and Bake: Cover the baking dish tightly with foil to trap in the steam, which is crucial for cooking the rice and keeping the chicken tender. Bake the casserole in the preheated oven for 1 hour, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C). Avoid lifting the foil during baking to maintain the necessary steam for perfectly cooked rice.

Fluff and Serve: Once the casserole is done baking, remove it from the oven and carefully lift the foil. Fluff the rice with a fork to ensure it's light and fluffy. Serve the tender chicken on top of the flavorful, creamy rice for a satisfying meal.

Tips and Conclusion

Bonus Tip:
For added flavor and texture, consider mixing in some frozen peas or diced carrots with the rice before baking. You can also sprinkle shredded cheese on top of the chicken in the last 10 minutes of baking for a cheesy twist.

Conclusion:
This Baked Chicken and Rice Casserole is a simple, flavorful dish that requires minimal effort but delivers maximum comfort. The combination of tender chicken, creamy rice, and savory seasonings makes this an easy go-to meal for any night of the week. Serve it with a side of steamed vegetables or a fresh salad for a complete, hearty dinner that the whole family will love. Enjoy!