Creamy Chicken Rice Casserole

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There’s just something about a casserole that feels like a warm hug after a long day. This Creamy Chicken Rice Casserole is one of those dishes that never goes out of style—simple to make, satisfying, and oh-so comforting. It’s cheesy, creamy, and hearty enough to stand alone as a full meal in one pan. Whether you’re feeding the family on a weeknight or bringing a dish to share, this classic never disappoints.

Why You’ll Love This Recipe

• One-dish wonder: Protein, starch, and cheesy goodness all baked together.
• Simple ingredients: Everyday pantry staples, nothing fancy.
• Crowd-pleasing flavor: Creamy sauce, tender chicken, fluffy rice, and melty cheddar—what’s not to love?
• Make-ahead friendly: Prep it earlier in the day, bake later, and dinner’s ready.

Ingredients

• 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

Instructions

1. Prep the oven & pan: Preheat oven to 375°F. Grease; a 9×13-inch baking dish; and set aside.
2. Mix the base: In a medium bowl, whisk together chicken broth, cream of celery soup, and melted butter until smooth.
3. Add the bulk: Stir in rice, cubed chicken, salt, pepper, garlic powder, and thyme.
4. Bake covered: Pour mixture into the prepared dish, cover tightly with foil, and bake for about 1 hour and 15 minutes, or until rice is fluffy and chicken is tender.
5. Cheesy finish: Remove foil, sprinkle cheddar evenly on top, and bake another 10 minutes until bubbly and melted.
6. Rest & serve: Let it sit 10 minutes before serving. (This helps everything set up nicely!)

Tips & Tricks

• Swap cream of celery for cream of chicken if that’s what you have on hand.
• Add a sprinkle of paprika or fresh parsley on top before serving for color.
• For extra richness, mix in 1/2 cup sour cream before baking.
• Make it veggie-friendly by stirring in a cup of frozen peas or broccoli florets.

FAQ

Can I use brown rice instead?
Yes, but you’ll need to increase the baking time by 15–20 minutes since brown rice takes longer to cook.

Can I make this ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate. Bake the next day—just add 10 extra minutes to the cooking time.

Can it be frozen?
Yes. Bake, cool completely, and freeze tightly wrapped for up to 2 months. Reheat covered at 350°F until warmed through.

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