Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!

Ingredients:
2 cubed boneless, skinless chicken breasts
2 cups uncooked white rice
3 cups chicken broth
2 cans cream of celery soup, 10.5 ounces each
1/4 cup melted butter
1 teaspoon garlic powder
1 cup grated cheddar cheese
Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the chicken broth, cream of celery soup, and melted butter. Mix them well.
3. Add the cubed chicken breasts, uncooked white rice, salt, black pepper, and garlic powder to the bowl. Stir until everything is evenly combined.
4. Pour the mixture into a greased 9×13-inch baking dish.
5. Cover the dish with aluminum foil and bake for 70 minutes.
6. After 70 minutes, remove the foil, sprinkle the grated cheddar cheese evenly over the casserole, and return it to the oven.
7. Bake uncovered for an additional 10 minutes or until the rice is tender, the chicken is cooked through, and the cheese is melted and bubbly.

Remove from the oven and let it rest for a few minutes before serving.
Enjoy this Creamy Chicken Rice Casserole as a satisfying and comforting meal. Serve it alongside a refreshing salad or steamed vegetables, and don’t forget to have some crusty bread on the side. This dish is perfect for feeding a crowd or for meal prepping, as it can be easily reheated and enjoyed throughout the week.