INGREDIENTS
1 & 1/2 cups uncooked long grain white rice
1 can low-sodium cream of chicken soup (10.5 ounce)
1 can low-sodium cream of celery soup (10.5 ounce)
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 ounce packet dry onion soup mix
INSTRUCTIONS
Preheat oven to 375 degrees F. Coat a 9×13 baking dish with nonstick spray.
In a mixing bowl, add in the uncooked white rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir everything to combine until incorporated. Pour mixture into the baking dish in an even layer.
Nestle the chicken strips on top of the soup mixture and season with the garlic powder, onion powder, dried oregano, paprika, and pepper. Then sprinkle the casserole with the onion soup mix.
Cover the baking dish tightly with foil.
Bake in the preheated oven for 1 hour or until the chicken is cooked through at 165F. While it’s baking, no peeking! The steam is essential for keeping the chicken moist.
Fluff the rice with a fork and enjoy with the chicken.