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
One-Pot Chicken and Rice Casserole
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