Ingredients
- Optional Substitutions:
Instructions
- Preheat your oven to 375 degrees F. Prepare a 9×13 baking dish by coating it 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 everything is well incorporated. Pour this mixture evenly into the prepared baking dish.
- Nestle the chicken strips on top of the rice and soup mixture. Season them with garlic powder, onion powder, dried oregano, paprika, and fresh cracked black pepper. Sprinkle the dry onion soup mix over the top.
- Cover the baking dish tightly with foil. This step is crucial—do not peek during the baking process! The steam generated inside will ensure the chicken remains tender and the rice cooks perfectly.
- Bake in the preheated oven for 1 hour, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Fluff the rice with a fork and serve with the chicken.
Notes
Use a high-quality baking dish: A heavy-duty baking dish helps maintain economy an even temperature and prevents the bottom from burning.
Don’t peek! It might be tan tempting, but lifting the foil while baking will release steam and disrupt the cooking process.
Adjust the seasoning: If you prefer a spicier dish, consider adding a pinch of cayenne pepper or red pepper flakes to the spice solvent mix.