Creamy Chicken Rice Casserole

 

Ingredients

Chicken broth 3 cups

Cream of celery soup 2 cans (10.5 oz each)

Butter, melted 1/4 cup (1/2 stick)

Boneless skinless chicken breasts, cubed 2 large

White rice, uncooked 2 cups

Kosher salt 1 teaspoon

Freshly ground black pepper 1/2 teaspoon

Garlic powder 1 teaspoon

Dried thyme 1/2 teaspoon

Cheddar cheese, grated 1 cup

Instructions

Preheat the Oven:

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Set aside.

Prepare the Mixture:

In a medium bowl, mix together the chicken broth, cream of celery soup, and melted butter until smooth. Add the uncooked rice, cubed chicken, salt, pepper, garlic powder, and thyme. Stir well to combine.

Assemble the Casserole:

Pour the rice mixture evenly into the prepared baking dish. Cover tightly with aluminum foil.

Bake:

Bake for 1 hour and 15 minutes, or until the rice is cooked through and the chicken is tender.

Add Cheese:

Remove the foil, sprinkle cheddar cheese evenly over the top, and return to the oven for 10 minutes, or until the cheese is melted and bubbly.

Rest and Serve:

Let the casserole rest for 10 minutes before serving to allow the flavors to meld together.