Total Time: 1 hr 30 mins | Yield: 4 to 6 Servings
Talk about a complete meal! You will surely love every bite of this very luscious dish. Oh, man, I can’t count how many times I have prepared this Chicken Rice Casserole! You need this, I’m telling you! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later!
3 c chicken broth
2 (10.5 ounces) can cream of celery soup
1/4 c (1/2 stick) butter, melted
2 large boneless skinless chicken breasts, cubed
2 c white rice, uncooked
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp dried thyme
1 c cheddar cheese, grated
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking dish.
Step 3: Add the chicken broth, butter, and cream of celery soup in a medium mixing bowl. Stir until well combined.
Step 4: Add the chicken, rice, garlic powder, thyme, salt, and pepper. Stir until just mixed.
Step 5: Transfer the mixture into the greased baking dish.
Step 6: Cover the entire baking dish with aluminium foil/
Step 7: Place it inside the preheated oven and bake for about 1 hour 15 minutes or until the chicken and rice are cooked to your preference.
Step 8: Remove from the oven, then remove the cover.
Step 9: Sprinkle a generous amount of cheese on top.
Step 10: Put it back inside the oven and bake for another 10 minutes or until the cheese has melted completely.
Step 11: Remove from the oven and allow the casserole to sit at room temperature to cool for at least 10 minutes.
Step 12: Serve and enjoy!
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