Ingredients:
3 cups chicken broth
2 (10.5 oz) cans cream of celery soup
¼ cup (½ stick) butter, melted
2 large boneless skinless chicken breasts, cubed
2 cups white rice, uncooked
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
1 cup cheddar cheese, grated
Directions:
Preheat oven to 375°F and grease a 9×13-inch baking dish. Set aside.
In a medium bowl, mix together the chicken broth, cream of celery soup, and melted butter until well combined.
Add the uncooked rice, cubed chicken, salt, pepper, garlic powder, and thyme to the mixture.
Pour the rice mixture into the prepared baking dish and cover tightly with aluminum foil.
Bake in the oven for 1 hour and 15 minutes, until the rice is fully cooked and the chicken is tender.
Remove the foil, sprinkle grated cheddar cheese over the casserole, and return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before serving.
Servings: 6 servings
