Easy No-Peek Chicken Rice Casserole (Print Version)

# Ingredients:

→ Base

01 - 1 & 1/2 cups uncooked long grain white rice
02 - 2 pounds chicken tenders (about 12 strips)

→ Soups and Broth

03 - 1 can (10.5 ounce) low-sodium cream of chicken soup
04 - 1 can (10.5 ounce) low-sodium cream of celery soup
05 - 1 & 1/2 cups low sodium chicken broth
06 - 1 ounce packet dry onion soup mix

→ Seasonings

07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon dried oregano
10 - 1/4 teaspoon paprika
11 - 1/4 teaspoon fresh cracked black pepper

# Instructions:

01 - Preheat oven to 375°F. Coat a 9×13 baking dish with nonstick spray.
02 - In a mixing bowl, combine uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth until incorporated.
03 - Pour mixture into baking dish in an even layer. Place chicken strips on top of soup mixture.
04 - Season chicken with garlic powder, onion powder, oregano, paprika, and pepper. Sprinkle entire casserole with onion soup mix.
05 - Cover tightly with foil and bake for 1 hour or until chicken reaches 165°F. Do not open during cooking.
06 - Fluff rice with a fork and serve with chicken.

# Notes:

01 - No peeking during cooking - steam keeps chicken moist
02 - Perfect one-dish meal for busy weeknights

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