An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!
I used chicken broth and cream of celery because I think chicken and celery just go together but also because – and this is weird – I really love cream of celery soup for cooking! They’ve come a looooooong way with canned creamed soups so I use them more than I once did but I especially like cooking with cream of celery. If it’s not your thing, feel free to use whichever variety you like best!
I used chicken broth and cream of celery because I think chicken and celery just go together but also because – and this is weird – I really love cream of celery soup for cooking! They’ve come a looooooong way with canned creamed soups so I use them more than I once did but I especially like cooking with cream of celery. If it’s not your thing, feel free to use whichever variety you like best!
You’ll Need:
- 3 large boneless, skinless chicken breasts
- 2 14.5-oz cans chicken broth
- 2 10.5-oz cans cream of celery soup
- 1/4 cup butter, melted
- 2 cups uncooked white rice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- Additional salt & pepper
Instructions:
- Combine chicken broth, cream of celery soup, butter and rice in a bowl then stir to combine.
- Combine salt, paprika, garlic and pepper then stir well. Add HALF of the seasoning combination to the rice mixture then stir well.
- Spray a 3-qt 13x9 baking dish with cooking spray (or rub with butter) then pour rice mixture into dish.
- Cut each chicken breast in half. Season the chicken with additional salt and pepper. Arrange chicken on top of rice mixture then sprinkle the remaining seasoning combination over the dish.
- Cover tightly with aluminum foil then bake at 375 degrees for 1 hour and 15 minutes. Remove aluminum foil then continue baking for 10 additional minutes. Remove from oven then allow dish to rest 10-15 minutes before serving.
NOTES:
- It is imperative that the dish be covered tightly with aluminum foil – consider covering with two layers.
- If rice is not tender, return foil to dish then continue baking for 5-10 minutes (my rice was perfectly tender but all ovens do not cook the same).
- You must use a 3-qt or larger baking dish for this recipe to prevent the dish from cooking over. Mine was pretty darn close to the brim while it was cooking. Consider placing a cookie sheet under your dish to prevent any messes. Better to have it and not need it than need it and not have sometimes, ya know?
- Feel free to use cream of chicken or mushroom soup instead of cream of celery.
- Cutting the chicken into two pieces is totally optional. Feel free to leave the chicken breasts whole.
- This recipe could easily be cut in half. If using a 13x9 dish, reduce the cooking time to 1 hour with additional 5 minutes uncovered. If using something smaller, cook per the instructions above.