PREP TIME: 10 MINS | COOK TIME: 1 HR 25 MINS | TOTAL TIME: 1 HR 35 MINS | YIELD: 6 Servings
This amazing dish with juicy and tender chicken and creamy rice is a complete meal in one. Throw this together any time for a filling weeknight meal perfect for everybody!
INGREDIENTS
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1/4 c. butter, melted
3 large boneless, skinless chicken breasts
2 10.5-ounce cans of cream of celery soup
2 14.5-ounce cans of chicken broth
1 tsp salt
1/2 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
2 c. uncooked white rice
Additional salt & pepper
How to make Chicken & Rice Casserole
Step 1: In a bowl, place the chicken broth, cream of celery soup, butter, and rice. Stir well until incorporated.
Step 2: Mix the salt, paprika, garlic, and pepper well until blended. To the rice mixture, stir in half of the seasoning combination until well combined.
Step 3: Using a cooking spray, grease a 3 quart 13 x 9-inch baking dish. Pour the rice mixture into the prepared dish.
Step 4: In half, slice each chicken breast and season with more salt and pepper. Over the rice mixture, arrange the chicken and sprinkle with the rest of the seasoning mixture.
Step 5: Tightly cover the dish with aluminium foil and bake for 1 hour and 15 minutes at 375 degrees. Uncover and bake for another 10 minutes.
Step 6: When done, remove the casserole from the oven and let it rest for about 10 to 15 minutes. Serve and enjoy!
NOTES:
Make sure to tightly cover the dish with aluminium foil. I use two layers for this.
Cover the dish again with foil if the rice is not tender and continue baking for an additional 5 to 10 minutes.
To prevent the dish from cooking over, make sure to use a 3 quart or larger baking dish. I place a cookie sheet under the dish. This prevents any mess.
You can swap cream of celery with cream of chicken or mushroom soup if desired.
Either use whole chicken breasts or slice the chicken into two pieces.
Decrease the cooking time to an hour if using a 13 x 9-inch dish and add 15 minutes to continue cooking uncovered.
Ingredients
- 1/4 c. butter, melted
- 3 large boneless, skinless chicken breasts
- 2 10.5-ounce cans of cream of celery soup
- 2 14.5-ounce cans of chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 c. uncooked white rice
- Additional salt & pepper
Instructions
Step 1: In a bowl, place the chicken broth, cream of celery soup, butter, and rice. Stir well until incorporated.
Step 2: Mix the salt, paprika, garlic, and pepper well until blended. To the rice mixture, stir in half of the seasoning combination until well combined.
Step 3: Using a cooking spray, grease a 3 quart 13 x 9-inch baking dish. Pour the rice mixture into the prepared dish.
Step 4: In half, slice each chicken breast and season with more salt and pepper. Over the rice mixture, arrange the chicken and sprinkle with the rest of the seasoning mixture.
Step 5: Tightly cover the dish with aluminium foil and bake for 1 hour and 15 minutes at 375 degrees. Uncover and bake for another 10 minutes.
Step 6: When done, remove the casserole from the oven and let it rest for about 10 to 15 minutes. Serve and enjoy!
Notes
Make sure to tightly cover the dish with aluminium foil. I use two layers for this. Cover the dish again with foil if the rice is not tender and continue baking for an additional 5 to 10 minutes. To prevent the dish from cooking over, make sure to use a 3 quart or larger baking dish. I place a cookie sheet under the dish. This prevents any mess. You can swap cream of celery with cream of chicken or mushroom soup if desired. Either use whole chicken breasts or slice the chicken into two pieces. Decrease the cooking time to an hour if using a 13 x 9-inch dish and add 15 minutes to continue cooking uncovered.
