Chicken and Rice Casserole

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1½ cup white rice
• 10½ oz cream of mushroom soup
• 1½ cup chicken broth
• ½ onion
• 1 celery stalks
• 2 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cheddar cheese, shredded (optional)

Steps

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Melt butter in a skillet over medium heat. Add chopped onion and celery; cook until softened, about 5 minutes.
3. Stir in uncooked rice, cream of mushroom soup, chicken broth, salt, and pepper into the skillet.
4. Pour the rice mixture into the prepared baking dish. Place chicken breasts on top of the rice mixture.
5. Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
6. Remove foil, stir gently, and if desired, sprinkle with shredded cheddar cheese. Bake uncovered for another 10-15 minutes, or until chicken is cooked through and rice is tender.
7. Let stand for 5 minutes before serving.