Description
This creamy chicken and rice casserole combines tender cubed chicken breasts, long-grain white rice, and a rich blend of chicken broth and cream of celery soup, all baked to perfection for a hearty and comforting meal. Topped with melted cheddar cheese, this dish is perfect for family dinners or meal prepping.
Ingredients
Scale
Protein and Grains
- 2 cups boneless, skinless chicken breasts, cubed
- 2 cups long-grain white rice, uncooked
Liquids & Dairy
- 3 cups chicken broth
- 2 (10.5 oz) cans cream of celery soup
- 1/4 cup unsalted butter, melted
- 1 cup shredded mild cheddar cheese
Seasonings
- 1 tsp garlic powder
- Salt and black pepper, to taste
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 you achieve a smooth consistency.
- Combine ingredients: Stir in the uncooked rice, cubed chicken breasts, garlic powder, salt, and black pepper. Mix all ingredients thoroughly to evenly distribute the flavors.
- Assemble casserole: Pour the mixture into the prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake: Place the covered dish into the oven and bake for 70 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add cheese topping: Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the casserole to rest for a few minutes outside the oven before serving to let it set and cool slightly for best texture.
Notes
- Ensure the chicken breasts are cut into uniform cubes to promote even cooking.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- Feel free to substitute cream of celery soup with cream of mushroom or chicken soup for a different flavor profile.
- This casserole can be prepared ahead of time and refrigerated before baking; simply add extra 10–15 minutes to the baking time if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
