One-Pot Chicken and Rice Casserole

Advertisements

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6

Ingredients

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

Instructions

Prepare the Casserole

  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe casserole dish, combine the uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir until the mixture is evenly combined.

Season the Chicken

  1. In a small bowl, mix the garlic powder, onion powder, oregano, paprika, black pepper, and dry onion soup mix.
  2. Rub the seasoning blend evenly on both sides of the chicken tenders.

Assemble and Bake

  1. Arrange the seasoned chicken tenders on top of the rice mixture in the casserole dish.
  2. Cover the dish tightly with aluminum foil to trap the steam.
  3. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.

Serve

  1. Remove the foil and let the casserole rest for 5 minutes before serving.
  2. Plate the chicken tenders with the creamy rice and enjoy!

Tips and Variations

Tips:

  • Check for doneness: If the rice is still a little firm after baking, cover the dish again and bake for an additional 5–10 minutes.
  • Use a meat thermometer: Ensures the chicken is perfectly cooked.
  • Prevent sticking: Grease the casserole dish lightly with cooking spray before adding ingredients.

Variations:

  • Add vegetables: Mix in frozen peas, diced carrots, or chopped broccoli with the rice mixture before baking.
  • Spice it up: Add a pinch of cayenne pepper or red chili flakes to the seasoning mix for a bit of heat.
  • Cheesy twist: Sprinkle shredded cheddar or mozzarella cheese over the casserole during the last 5 minutes of baking.
  • Substitute proteins: Use boneless skinless chicken thighs or turkey tenderloins in place of chicken tenders.
  • Soup options: Swap one can of soup for cream of mushroom or cheddar soup for a different flavor profile.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in the microwave or oven. If reheating in the oven, cover with foil to prevent drying out, and bake at 350°F (175°C) until heated through.

FAQs

Can I use brown rice instead of white rice?
Yes, but brown rice has a longer cooking time. You may need to add an extra ½ cup of broth and bake for an additional 15–20 minutes.

What if I don’t have an oven-safe casserole dish?
Prepare the recipe in a skillet, transfer it to a baking dish, and cover with foil before baking.

Advertisements

Can I make this dish ahead of time?
Absolutely! Assemble the casserole (without baking) and store it in the fridge for up to 24 hours. When ready, bake as directed.

Can I use pre-cooked chicken?
Yes, but reduce the baking time to avoid overcooking. Add the cooked chicken during the last 15 minutes of baking to heat through.

Can I use water instead of chicken broth?
You can, but the broth adds extra flavor. If using water, consider adding additional seasonings for a flavor boost.

Advertisements

Leave a Comment