INGREDIENTS

• 3 cups chicken broth
• 2 (10.5 oz) cans cream of celery soup
• 1/4 cup (1/2 stick) butter, melted
• 2 large boneless skinless chicken breasts, cubed
• 2 cups white rice, uncooked
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 cup cheddar cheese, grated

PREPARATION

1. Preheat oven to 375°F and grease a 9×13-inch baking dish. Set aside.
2. In a medium bowl, mix together the chicken broth, cream of celery soup, and butter until well combined. Add the rice, chicken, salt, pepper, garlic powder, and thyme.
3. Pour rice mixture into prepared baking dish and cover tightly with aluminum foil. Bake until rice is cooked through and chicken is tender, about 1 hour 15 minutes.
4. Uncover, sprinkle cheese evenly over the top and return to oven until cheese is melted and bubbly, about 10 more minutes. Let rest 10 minutes before serving. Enjoy!