Ingredients
- 2 cups boneless, skinless chicken breasts, cubed
- 2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 2 (10.5 oz) cans cream of celery soup
- 1/4 cup unsalted butter, melted
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the mixture: In a large bowl, whisk together chicken broth, cream of celery soup, and melted butter until smooth.
- Combine ingredients: Stir in uncooked rice, cubed chicken, garlic powder, salt, and black pepper. Mix well.
- Assemble: Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with foil.
- Bake: Cook for 70 minutes, or until the rice is tender and the chicken is fully cooked.
- Add cheese: Remove the foil, sprinkle cheddar cheese over the top, and bake uncovered for another 10 minutes until bubbly.
- Rest & serve: Let the casserole rest for a few minutes before serving.
Notes
- Creamier Texture: Swap cream of celery soup for cream of chicken or cream of mushroom.
- Veggie Boost: Stir in peas, carrots, or broccoli for added nutrients.
- Cheese Variations: Try mozzarella, Swiss, or Monterey Jack for a unique twist.
- Spicy Option: Add cayenne pepper or red pepper flakes for heat.
- Brown Rice Alternative: Use brown rice but increase cooking time by 15-20 minutes and add 1/2 cup more broth.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
