PREP TIME: 10 mins | COOK TIME: 1 hr 25 mins | TOTAL TIME: 1 hr 35 mins | YIELD: 6 servings
This is an easy and quick chicken & rice casserole. A one-pot meal with fork-tender chicken and creamy rice. I love every bit of this delicious casserole! I’m sure you’ll dig this, too!
INGREDIENTS
¼ c. butter, melted
3 large boneless, skinless chicken breasts
2 10.5-ounce cans of cream of celery soup
2 c. uncooked white rice
2 14.5-ounce cans of chicken broth
1 tsp paprika
1 tsp salt
½ tsp garlic powder
Additional salt & pepper
½ tsp pepper
How to make Chicken & Rice Casserole
Step 1: In a bowl, place the chicken broth, cream of celery soup, butter, and rice. Mix well until blended.
Step 2: Mix the salt, garlic, and pepper until well combined. To the rice mixture, add half of the seasoning mixture. Stir well.
Step 3: Using cooking spray or butter, grease a 3-quart 13×9-inch baking dish. Into the prepared dish, pour the rice mixture.
Step 4: In half, slice each chicken breast and season with extra salt and pepper. On top of the rice mixture, arrange the chicken and sprinkle with the rest of the seasoning mixture.
Step 5: Using aluminum foil, tightly tent the dish. Place in the oven and bake for about 1 hour and 15 minutes at 375 degrees. Uncover and bake for another 10 minutes.
Step 6: Remove from the oven when done and let the casserole rest for about 10 to 15 minutes. Enjoy!
NOTES:
Return the foil to the dish if the rice is not tender and bake for an additional 5 to 10 minutes.
To prevent the dish from cooking over, use a 3-quart or larger baking dish. You can put a cookie sheet under the dish. This prevents any messes.
You can replace the cream of celery with cream of chicken or mushroom soup.
Into two pieces, slice the chicken (optional). Or you can leave the chicken breasts whole.
If needed, cut this recipe in half. Reduce the cooking time to 1 hour with 5 minutes additional cooking time, uncovered (if using a 13 x 9-inch dish). If baking in a smaller dish, cook as directed.