Chicken and Wild Rice Casserole

When I saw this recipe for No Peek Chicken, I was interested (especially by how quick and easy it looked)...but a little skeptical. Chicken tenders in the oven for more than 2 hours...at 350 degrees??!!

Well, it was quick. And, it was easy. The chicken didn't dry out like I feared it would...but it also didn't have any flavor. The rice, on the other hand, stole the flavor show. It was moist and creamy and just all-around delicious. Like, "push the chicken aside and keep eating the rice" delicious.

I might make this again and season the chicken first. But, I will definitely make this again, without the chicken, as a fantastic rice side dish.

Printable recipe

1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
2 soup cans of water
1 package chicken tenders

Mix together first four ingredients and pour into a greased 9x13 baking dish. Add chicken tenders, pressing down to completely submerge. Cover with foil and cook at 350 degrees for 2-1/2 hours.