This easy Chicken & Rice Casserole is made with tender chicken and rice baked together in a simple, savory sauce with cream of chicken and cream of celery soup. A little garlic and seasoning add plenty of flavor, and a layer of melted Colby Jack on top brings everything together without making the casserole too heavy.

This is one of those dinners that sounds especially good when you want something warm and comforting without a lot of work. I love that the rice cooks right in the casserole dish with the chicken, so there’s no need to make it separately. Add some green beans, a salad or warm rolls on the side and you’ve got an easy family dinner.

Ingredients

• 1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1½ cups long-grain white rice, uncooked
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 1 cup chicken broth
• 1 cup water
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• Salt, only if needed
• 2 tablespoons butter, cut into small pieces
• 1 cup shredded Colby Jack cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Add the uncooked rice, cream of chicken soup, cream of celery soup, chicken broth, water, garlic, garlic powder, onion powder, paprika, thyme and black pepper to the baking dish. Stir until well combined.
3. Add the chicken and stir to distribute it evenly throughout the rice mixture. Spread everything into an even layer and dot the top with the butter.
4. Cover the baking dish tightly with foil and bake for 55 to 65 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
5. Check the rice toward the end of the cooking time. If it’s still slightly firm and most of the liquid has been absorbed, stir in ¼ to ½ cup hot water, cover again and continue baking until the rice is tender.
6. Once the rice is cooked, sprinkle the Colby Jack evenly over the top.
7. Return to the oven uncovered for 5 to 10 minutes, until the cheese is melted and bubbly.
8. Let the casserole rest for 5 to 10 minutes before serving. Taste before adding additional salt since the soups, broth and cheese already contain salt.