2 boneless, skinless chicken breasts, cubed
2 cups uncooked white rice
3 cups chicken broth
2 cans (10.5 ounces each) cream of celery soup
1/4 cup melted butter
1 teaspoon garlic powder
1 cup grated cheddar cheese
Salt and pepper to taste
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together chicken broth, cream of celery soup, and melted butter.
Add cubed chicken, uncooked rice, salt, pepper, and garlic powder to the bowl. Stir until well combined.
Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 70 minutes.
Remove the foil, sprinkle grated cheddar cheese evenly over the top, and return to the oven.
Bake uncovered for an additional 10 minutes, or until the rice is tender, the chicken is thoroughly cooked, and the cheese is melted and bubbly.
Allow the casserole to rest for a few minutes before serving. This Creamy Chicken Rice Casserole is a heartwarming dish that promises comfort in every bite. Serve it with your choice of sides for a complete and satisfying meal that’s sure to be a hit at any table. Whether you’re feeding a crowd or meal-prepping for the week, this casserole is a delicious solution that reheats beautifully, ensuring you can enjoy its comforting taste time and again.
