Description
This Creamy Chicken & Rice Casserole is a comforting and hearty meal perfect for family dinners. Tender cubed chicken is baked together with uncooked rice in a creamy mixture of chicken broth, cream of celery soup, and melted butter, then topped with melted mild cheddar cheese for a rich, flavorful finish.
Ingredients
Scale
Chicken and Rice Mixture
- 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
Topping
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare the creamy mixture: In a large bowl, whisk together the chicken broth, cream of celery soup, and melted butter until the mixture is smooth and well combined. This will form the base of your casserole.
- Combine ingredients: Stir in the uncooked rice, cubed chicken breasts, garlic powder, salt, and black pepper into the creamy mixture. Mix thoroughly to distribute all ingredients evenly.
- Assemble in baking dish: Pour the mixture into the prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil to trap moisture during baking.
- Bake: Place the covered dish in the oven and bake for 70 minutes. The rice will cook in the broth, and the chicken will become tender and fully cooked.
- Add cheese topping: Carefully remove the foil, sprinkle the shredded cheddar cheese evenly over the top, then return the dish to the oven uncovered. Bake for another 10 minutes until the cheese melts and becomes bubbly and slightly golden.
- Rest and serve: Let the casserole rest for a few minutes after baking to allow it to set slightly, making it easier to serve. Enjoy your warm, creamy chicken and rice casserole.
Notes
- You can substitute cream of celery soup with cream of mushroom or cream of chicken soup for varied flavor.
- For added veggies, consider stirring in peas or diced carrots before baking.
- Use low-sodium chicken broth to control the salt content.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
