No-Peek Chicken Rice Casserole

Ingredients:

•1 & 1/2 cups uncooked long grain white rice

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

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

•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

Directions:

•Preheat oven to 375 degrees F. Coat a 9×13 baking dish with nonstick spray.

•In a mixing bowl, combine the uncooked white rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir until well mixed. Pour the mixture into the baking dish, spreading it out evenly.

•Place the chicken strips on top of the rice mixture. Season with garlic powder, onion powder, dried oregano, paprika, and pepper. Sprinkle the dry onion soup mix over the top.

•Cover the baking dish tightly with foil.

•Bake in the preheated oven for 1 hour or until the chicken is cooked through (165F). Don't peek while it's baking, as the steam is necessary to keep the chicken moist.

•Fluff the rice with a fork and enjoy with the chicken.