Ingredients:

  • 10.5 oz condensed cream of chicken soup
  • 10.5 oz condensed cream of celery soup
  • 10.5 oz condensed cream of mushroom soup
  • 1.5 cups low-sodium chicken broth
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups uncooked instant white rice
  • 1/2 cup unsalted butter, sliced into thin pats
  • 1.5 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the condensed cream of chicken, cream of celery, and cream of mushroom soups with the chicken broth, onion powder, garlic powder, and black pepper until uniform.
  2. Fold the cubed raw chicken and the dry instant rice into the liquid soup base, ensuring all rice grains are fully submerged.
  3. Pour the mixture into a greased 9x13 inch baking dish and spread into an even layer. Distribute the butter pats evenly across the surface to create a lipid barrier for steaming.
  4. Bake for 30 minutes until the edges begin to bubble.
  5. Remove from oven and sprinkle the shredded cheddar cheese across the top. Return to the oven and bake uncovered for an additional 30 minutes until the cheese is melted and golden brown.
  6. Remove from oven and let the casserole rest for 10 minutes to allow the starches to stabilize before serving.