Homemade casserole with meat, vegetables and cheese in the oven. Delicious gratin in glass baking dish against the background of a dark baking tray and oven. Open kish pie with a delicious cheese crust Chicken and rice casseroles are a staple of American cooking. This version uses cream of mushroom, cream of celery, and cream of chicken to give a rich flavor ..
3 cups chicken broth
2 (10.5 oz) cans cream of celery soup
1/4 cup (1/2 stick) butter, melted
2 large boneless skinless chicken breasts, cubed
2 cups white rice, uncooked
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 cup cheddar cheese, grated
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 butter until well combined. Add the rice, chicken, salt, pepper, garlic powder, and thyme.
Pour rice mixture into prepared baking dish and cover tightly with aluminum foil. Bake until rice is cooked through and chicken is tender, about 1 hour 15 minutes.
Uncover, sprinkle cheese evenly over the top and return to oven until cheese is melted and bubbly, about 10 more minutes. Let rest 10 minutes before serving. Enjoy!