Chicken & Rice Casserole

• 1 & 1/2 cups uncooked long grain white rice
• 1 can low-sodium cream of chicken soup
• 1 can low-sodium cream of celery soup
• 1 & 1/2 cups low sodium chicken broth
• 2 pounds chicken tenders
• 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
• coat 9X13 baking dish with pam
• in mixing bowl, combine rice, soups and broth. stir until well mixed and pour into baking pan (spread it out evenly).
• place chicken strips on top of the rice mixture. season with the seasonings listed and sprinkle the dry onion soup mix over the top.
• cover the baking dish with foil. 
• bake in the oven for 1 hour or until chicken is cooked through
• DO NOT PEEK while it's baking because the steam is necessary to keep the chicken moist.
• fluff the rice with a fork and enjoy with the chicken