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
- Preheat your oven to 375°F (190°C).
- 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
- In a small bowl, mix the garlic powder, onion powder, oregano, paprika, black pepper, and dry onion soup mix.
- Rub the seasoning blend evenly on both sides of the chicken tenders.
Assemble and Bake
- Arrange the seasoned chicken tenders on top of the rice mixture in the casserole dish.
- Cover the dish tightly with aluminum foil to trap the steam.
- Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
Serve
- Remove the foil and let the casserole rest for 5 minutes before serving.
- 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.
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.