Description
This creamy chicken and rice casserole is a comforting, hearty dish perfect for family dinners. Tender cubed chicken and uncooked long-grain rice are baked together in a rich mixture of chicken broth and cream of celery soup, then topped with melted cheddar cheese for a luscious, cheesy finish.
Ingredients
Scale
Protein and Grains
- 2 cups boneless, skinless chicken breasts, cubed
- 2 cups long-grain white rice, uncooked
Liquids and Dairy
- 3 cups chicken broth
- 2 (10.5 oz) cans cream of celery soup
- 1/4 cup unsalted butter, melted
- 1 cup shredded mild cheddar cheese
Seasonings
- 1 tsp garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the casserole doesn’t stick and is easy to serve.
- Make the creamy mixture: In a large bowl, whisk together the chicken broth, cream of celery soup, and melted butter until smooth, creating a flavorful base for the casserole.
- Combine ingredients: Stir in the uncooked rice, cubed chicken breasts, garlic powder, salt, and black pepper thoroughly to evenly distribute flavors throughout the dish.
- Assemble casserole: Pour the combined mixture evenly into the prepared baking dish. Cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake covered: Place the casserole in the oven and bake for 70 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add cheese topping: Remove the foil carefully, sprinkle shredded mild cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Let the casserole rest for a few minutes after baking to allow it to set, then serve warm for a delicious, comforting meal.
Notes
- Use fresh chicken broth for best flavor, or low-sodium broth if you want to control salt levels.
- You can substitute cream of celery soup with cream of mushroom or cream of chicken soup for a different flavor twist.
- Cover the casserole tightly with foil during initial baking to prevent the rice from drying out.
- Letting the casserole rest after baking helps it firm up and makes it easier to serve.
- This dish can be refrigerated for up to 3 days and reheated in the oven or microwave.
