There’s something inherently comforting about a hearty casserole, and this no-peek chicken and rice casserole from Catherine’s Plates is no exception. Picture tender chicken and aromatic rice enveloped in a creamy sauce, baked to golden perfection. It will surely become an instant hit for the family.
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Discover the joy of creating this classic casserole dish in your own kitchen through the video below. Whether you’re looking for a cozy family dinner or a dish to impress guests, this recipe is sure to please.
Ingredients:
- 1 1/2 lb boneless, skinless, chicken breasts (thinly cut)
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 1 package Lipton onion soup mix
- 1 1/2 cups water
- 1 1/2 cups shredded cheddar cheese
- 1 cup white long-grain rice (uncooked)
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- dried or fresh chopped parsley (for garnish)
Directions:
Step 1
Preheat your oven to 350 degrees F and grease a 9 x 13 casserole dish with nonstick cooking spray. Next, lay the chicken tenders on the bottom of the prepared casserole dish. Set aside. In a large mixing bowl, combine 1 can of cream of celery soup, 1 can of cream of chicken soup, 1 1/2 cups water, 1 package of Lipton onion soup mix, and 1 cup of uncooked white long-grain rice. Season with 1/4 tsp ground black pepper, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp paprika. Mix thoroughly.
Step 2
Once done, pour it over the chicken and spread it evenly and nicely. Now, cover the casserole dish with two sheets of aluminum foil and seal it tightly. Place the casserole dish in the preheated oven for 1 and 1/2 hours. After this, remove the foil and sprinkle 1 1/2 cups shredded cheddar cheese across the top. Place it back in the oven and bake for another five minutes until the cheese melts nicely. After baking, sprinkle some dried or freshly chopped parsley. Serve and enjoy!
No-Peek Chicken and Rice Casserole Recipe
