Creamy Chicken & Rice Casserole
This comforting casserole combines tender chicken breasts with creamy celery soup and flavorful rice, baked to golden perfection for a wholesome family meal.
Ingredients
Main ingredients
- 3 large boneless, skinless chicken breasts
- 2 cans (14.5 oz each) chicken broth adds that broth depth you gotta love
- 2 cans (10.5 oz each) cream of celery soup for that creamy, cozy texture
- ¼ cup butter melted, to give it richness
- 2 cups long-grain white rice the base that soaks up all the flavor
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder ‘cause garlic’s just dang good
- 1.5 teaspoons paprika adds a gentle warmth
- to taste salt & pepper additional after it’s cooked
Instructions
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the chicken broth, cream of celery soup, and melted butter in a big bowl. Stir in salt, pepper, garlic powder, and paprika to distribute flavors evenly.
- Add the rice and stir well until every grain is coated with the creamy broth mixture.
- Grease a 9x13 inch baking dish lightly. Place the chicken breasts flat on the bottom.
- Pour the rice and soup mixture over the chicken and spread evenly.
- Cover the dish tightly with foil, sealing it well to keep the steam inside while cooking.
- Bake in the preheated oven for 1 hour and 15 minutes until chicken is cooked through and rice is tender.
- Remove the foil and bake uncovered for 10 more minutes to brown the top and create a crusty finish.
- Let rest a few minutes before serving.
Notes
Use pre-cooked chicken to reduce cooking time. Store leftovers in the fridge up to 4 days or freeze for longer storage. Reheat gently with a splash of broth to maintain creaminess.