Description
This creamy chicken and rice casserole is a comforting, hearty dish perfect for family dinners. Made with tender cubed chicken breasts, uncooked long-grain white rice, and a rich mixture of chicken broth, cream of celery soup, and melted butter, it is baked to perfection and topped with melted mild cheddar cheese for a deliciously cheesy 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, to taste
- Black pepper, to taste
Topping
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the 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.
- Combine ingredients: Stir the uncooked rice, cubed chicken breasts, garlic powder, salt, and black pepper into the soup mixture. Mix everything thoroughly to ensure even distribution.
- Assemble: Pour the combined mixture into the greased baking dish and spread it out evenly. Cover the dish tightly with aluminum foil to lock in moisture.
- Bake: Place the casserole in the preheated oven and bake for 70 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add cheese: Carefully remove the foil and sprinkle the shredded mild cheddar cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Rest & serve: Allow the casserole to rest for a few minutes outside the oven before serving to let it set and cool slightly.
Notes
- For best results, use fresh chicken breasts and ensure they are cut into uniform cubes for even cooking.
- If you prefer a lower-sodium dish, opt for low-sodium chicken broth and cream of celery soup.
- You can add vegetables such as peas or carrots to the mixture for extra nutrition and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This dish can be made ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
