No Peek Chicken and Rice Casserole

 

2 cups long grain white rice

1 (10.5 ounce) can cream of chicken soup

1 (10.5 ounce) can cheddar cheese soup see notes

2 cups chicken broth low sodium

2 pounds chicken tenders or breasts see notes

1 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/2 teaspoon paprika

1/4 teaspoon onion powder

1/2 teaspoon black pepper

1 ounce packet of onion soup mix

Fresh chopped parsley

 

Preheat the oven to 375 degrees. In an oven safe skillet or 9×13 baking dish add the long grain rice, cream of chicken soup, cheddar cheese soup and chicken broth and mix until combined. In a small bowl mix the garlic powder, Italian seasoning, paprika , onion powder and black pepper together. Pat the chicken tenders dry with paper towels and season both sides with the seasoning mixture. Place the seasoned chicken on top of the soup mixture and sprinkle the onion soup on top evenly. Cover the casserole with foil or a tight fitting lid and bake for 1 hour. Fluff with a fork, sprinkle the fresh chopped parsley on top, and serve!