Serves: 4-6
Casseroles are beyond amazing. There is so much to love about them. The main reason I always go for the casserole is their ability to bring us a complete and comforting meal without the fuss. And there are many casserole recipes you can find for every occasion.
If you want a worthy addition to your weekly rotation, you’ll surely love this creamy, cheesy, and classic Chicken Rice Casserole. No need to pre-cook the rice or chicken, you simply have to stir the ingredients together and bake. And this recipe is so versatile. If you’d like you can swap the condensed cream of celery soup with cream of chicken or cream of mushroom and it’ll still be amazing!
INGREDIENTS
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
How to make Chicken Rice Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Ready a 9 x 13-inch baking dish. Grease and set aside.
Step 3: Place the chicken broth, cream of celery soup, and butter in a medium bowl. Mix well until combined, then add in the rice, chicken, salt, pepper, garlic powder, and thyme.
Step 4: Into the prepared baking dish, pour the rice mixture, then tightly cover it with aluminium foil. Place in the preheated oven and bake for about an hour and fifteen minutes until the rice is cooked through and the chicken is tender.
Step 5: Remove the cover. On top, evenly sprinkle the cheese. Continue to bake for another 10 minutes until the cheese has melted and bubbly. Take the casserole out of the oven when done and allow it to rest for at least 10 minutes.
Step 6: Serve and enjoy!
Ingredients
- 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
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Ready a 9 x 13-inch baking dish. Grease and set aside.
Step 3: Place the chicken broth, cream of celery soup, and butter in a medium bowl. Mix well until combined, then add in the rice, chicken, salt, pepper, garlic powder, and thyme.
Step 4: Into the prepared baking dish, pour the rice mixture, then tightly cover it with aluminium foil. Place in the preheated oven and bake for about an hour and fifteen minutes until the rice is cooked through and the chicken is tender.
Step 5: Remove the cover. On top, evenly sprinkle the cheese. Continue to bake for another 10 minutes until the cheese has melted and bubbly. Take the casserole out of the oven when done and allow it to rest for at least 10 minutes.
Step 6: Serve and enjoy!
