One-Pot Chicken and Rice Casserole
A comforting, all-in-one dish combining tender chicken, creamy soups, and fluffy rice, cooked together in a single pot for a wholesome family meal.
Ingredients
Main ingredients
- 1.5 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
- 1.5 cups low-sodium chicken broth
- 2 lbs chicken tenders (about 12 pieces)
Seasonings
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp dried oregano
- 0.25 tsp paprika
- 0.25 tsp freshly cracked black pepper
- 1 oz packet dry onion soup mix
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large oven-safe casserole dish, stir together the rice, cream of chicken soup, cream of celery soup, and chicken broth until well combined.
- In a small bowl, mix together the garlic powder, onion powder, oregano, paprika, black pepper, and dry onion soup mix. Rub this seasoning over both sides of the chicken tenders.
Cooking
- Place the seasoned chicken on top of the rice mixture. Cover the dish tightly with aluminum foil.
- Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender and fluffy.
- Remove from the oven and let it sit for a few minutes. Spoon the creamy rice onto plates, top it with the chicken tenders, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze portions for up to 2-3 months. Use fresh ingredients for better flavor. Customize the seasoning and add vegetables for nutrition.