Chicken and Rice Casserole with Side Salad

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (3-quart) baking dish with butter or cooking spray.

2. 2

   In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, stirring occasionally, until they have softened.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat.

4. 4

   In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, salt, pepper, and dried thyme. Add the sautéed vegetables from the skillet and stir everything together until well combined.

5. 5

   Pour the mixture into the prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil.

6. 6

   Bake covered for 30 minutes. The rice should absorb most of the liquid during this time.

7. 7

   Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the rice is fully cooked, the casserole is bubbly, and the cheese is melted and lightly golden.

8. 8

   Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set and makes serving easier. Garnish with fresh parsley and serve warm.