One-Pot Chicken and Rice Casserole

One-Pot Chicken and Rice Casserole
Prep Time: 10 minutes
Cooking Time: 45 minutes
Servings: 6

 Ingredients
1 ½ cups uncooked long grain white rice

1 can (10.5 ounces) low-sodium cream of chicken soup

1 can (10.5 ounces) 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 ounce packet dry onion soup mix

 Directions
 Prepare the casserole:
Preheat oven to 375°F (190°C).

In a large, oven-safe casserole dish, combine:

Uncooked rice

Cream of chicken soup

Cream of celery soup

Chicken broth

Stir to mix well.

 Season the chicken:
In a small bowl, mix together:

Garlic powder

Onion powder

Oregano

Paprika

Black pepper

Dry onion soup mix

Season the chicken tenders on both sides with this seasoning mix.

 Assemble the casserole:
Place the seasoned chicken tenders on top of the rice mixture in the dish.

Cover the dish tightly with aluminum foil.

 Bake:
Bake in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.

 Serve:
Remove the foil and let the casserole sit for a few minutes.

Serve the chicken tenders with the creamy rice for a cozy, comforting meal!

 Nutritional Information (per serving)
Calories: 490

Protein: 39g

Fat: 12g

Carbs: 53g