Looking for a hassle-free, comforting meal that’s perfect for busy weeknights? This No Peek Chicken Rice Casserole is your answer. With minimal preparation and cooking time, this dish delivers tender chicken, creamy rice, and a blend of savory flavors, all baked together for an easy, all-in-one meal.
Ingredients:
1 1/2 cups uncooked long grain white rice
1 can (10.5 oz) low-sodium cream of chicken soup
2 pounds chicken tenders (about 12 strips)
1 can (10.5 oz) low-sodium cream of celery soup
1 1/2 cups low sodium chicken broth
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon fresh cracked black pepper
1 oz packet dry onion soup mix
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking.
Prepare the Casserole Base:
In a large mixing bowl, combine uncooked white rice, cream of chicken soup, cream of celery soup, and chicken broth. Mix until fully incorporated. Pour this mixture into the prepared baking dish, spreading it out evenly.
Add the Chicken:
Place the chicken tenders on top of the rice mixture. Season the chicken with garlic powder, onion powder, dried oregano, paprika, and cracked black pepper. Sprinkle the dry onion soup mix evenly over the top of the casserole.
Bake:
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender. Avoid opening the oven during baking to let the steam keep the chicken moist.
Serve:
After baking, remove the casserole from the oven and fluff the rice with a fork. Serve hot and enjoy a hearty, delicious meal!
Serving Tips:
Let It Rest: After baking, let the casserole sit for about 5 minutes before serving. This allows the rice to set and makes it easier to serve.
Fluff the Rice: Use a fork to fluff the rice before serving. This helps to separate the grains and ensures even distribution of the creamy sauce.
Garnish for Extra Flavor: For added freshness and flavor, consider garnishing with chopped fresh parsley or a sprinkle of grated Parmesan cheese.
Pairing Suggestions: This casserole pairs well with a simple green salad or steamed vegetables. A side of crusty bread can also complement the meal nicely.
Storage Tips:
Cool Before Storing: Allow the casserole to cool to room temperature before transferring it to the refrigerator. This helps prevent condensation and sogginess.
Refrigeration: Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days.
Freezing: If you want to store it for a longer period, you can freeze the casserole. Place it in an airtight, freezer-safe container. It can be frozen for up to 2 to 3 months. For best results, freeze it in individual portions to make reheating easier.
Reheating: To reheat, thaw the casserole in the refrigerator overnight if frozen. Reheat in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave.
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FAQs:
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time. Brown rice typically takes about 1 hour and 30 minutes to cook. You may need to add extra chicken broth and adjust the baking time accordingly. It’s a good idea to check the rice for tenderness and add more liquid if necessary.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the casserole as directed, cover it, and refrigerate it until you’re ready to bake. You may need to add an extra 10-15 minutes to the baking time if starting from the refrigerator. Ensure the casserole is heated to an internal temperature of 165°F (74°C).
Can I substitute the chicken tenders with another type of chicken?
Absolutely! You can use boneless, skinless chicken breasts or thighs instead of chicken tenders. Cut the chicken into similar-sized pieces for even cooking. Adjust the cooking time if the pieces are larger or smaller, ensuring the internal temperature reaches 165°F (74°C).
What should I do if the rice isn’t tender after baking?
If the rice isn’t fully cooked or seems underdone after the initial baking time, add a bit more chicken broth to the casserole and return it to the oven, covered, for an additional 15-20 minutes. This will help steam the rice further. If you find the rice still needs more time, keep an eye on it to avoid overcooking the chicken.
Conclusion:
This No Peek Chicken Rice Casserole is not only easy to make but also a great way to bring comfort and satisfaction to your family dinner table. Perfect for those busy evenings when you need a meal that’s both simple and delicious, this casserole will quickly become a favorite go-to recipe. Enjoy!
📖 Recipe:
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No Peek Chicken Rice Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Description
This No Peek Chicken Rice Casserole is the ultimate comfort food that combines tender chicken, creamy rice, and savory seasonings in a convenient all-in-one dish. Perfect for busy weeknights, this easy-to-make casserole requires minimal prep and delivers a hearty, satisfying meal with just a few simple ingredients. Ideal for families and meal prep, it’s a go-to recipe for effortless dinners.
Ingredients
1 1/2 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 1/2 cups low sodium chicken broth
2 pounds chicken tenders (about 12 strips)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon fresh cracked black pepper
1 oz packet dry onion soup mix
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
- In a large bowl, mix uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth. Pour into the prepared baking dish.
- Place chicken tenders on top. Season with garlic powder, onion powder, oregano, paprika, and black pepper. Sprinkle dry onion soup mix over the top.
- Cover tightly with foil and bake for 1 hour, until chicken is cooked through and rice is tender. Avoid opening the oven during baking.
- Let sit for 5 minutes, then fluff the rice with a fork and serve.
Notes
For a variation, you can use brown rice, but adjust cooking time and add more liquid as needed.
To make ahead, assemble the casserole and refrigerate overnight. Add extra baking time if cold from the fridge.
Substitute chicken tenders with boneless, skinless chicken breasts or thighs if desired.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal
