Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter. This step ensures the rice doesn’t stick and cleanup is a breeze.
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of celery soup, and chicken broth. Stir until smooth and creamy. Spread this mixture evenly across the bottom of the prepared baking dish.
Place the chicken tenders on top of the rice mixture in a single layer. Avoid overlapping so each piece cooks evenly.
Sprinkle the chicken with garlic powder, onion powder, oregano, paprika, and black pepper. These spices help balance the creamy base with aromatic flavors.
Evenly sprinkle the packet of dry onion soup mix over the top. This will form a flavorful crust while adding an irresistible savory kick.
Cover the dish tightly with aluminum foil. Place in the oven and bake for 1 hour. Resist the urge to peek—trapping steam inside is key to tender chicken and fluffy rice.
Remove the casserole from the oven and carefully lift the foil (watch out for steam). Use a fork to fluff the rice and distribute the flavors evenly. Serve warm.
