“I made two trays of these for a church holiday dinner and my oh MY were they popular! Not a single one left and so many members came up to me inquiring about the recipe. Follow it to a tee and they’ll be a hit!!!”

In a large mixing bowl, combine the shredded chicken, uncooked white rice, cream of chicken soup, chicken broth, chopped onion, chopped celery, garlic powder, salt, and black pepper. Stir well until the ingredients are evenly mixed and the soup is fully incorporated.

Step 3: Transfer to the Baking Dish

Pour the mixture into the prepared casserole dish and spread it into an even layer with a spoon or spatula.

Step 4: Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Step 5: Bake Covered

Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes.

Kitchen Tip: Keeping the casserole covered during the first stage of baking helps trap steam, allowing the rice to cook properly while keeping the chicken tender and moist.

Step 6: Finish Baking

Carefully remove the foil and return the casserole to the oven. Bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

Remove from the oven and let the casserole rest for a few minutes before serving. This brief resting time allows the sauce to thicken slightly and makes serving easier.