Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Add the uncooked long-grain rice, Campbell’s Smothered Chicken Cooking Sauce, Campbell’s Cream of Chicken with Herbs, and chicken stock directly to the baking dish. Mix until well combined. The mixture should be thick and creamy, similar to loose oatmeal.

Arrange the chicken tenderloins directly on top of the rice mixture. Do not stir them into the rice.

If desired, very lightly season the chicken with a tiny pinch of Tony Chachere’s, Lawry’s, or your preferred seasoning. This is completely optional.

Sprinkle the Parmesan cheese over the chicken, allowing a little to fall onto the rice.

Sprinkle the entire packet of Lipton Onion Soup Mix evenly over the chicken.

Give the tops of the chicken a very light mist of Bertolli Extra Light Tasting Olive Oil Spray to help the topping brown as it bakes.

Cover the baking dish VERY tightly with aluminum foil, making sure it is sealed well around the edges.

Bake covered at 350°F for about 1 hour and 10 minutes. Leave the dish completely undisturbed during baking—do not remove the foil or peek!

Remove from the oven and carefully uncover. Make sure the chicken has reached 165°F internally and the rice is tender.

Spoon the creamy rice onto plates, top with the smothered chicken, and serve!