So basically, after you have the chicken cooked and chopped and the veggies (onion, celery, and garlic) sautéed until tender, you put everything other than the cheese in a 9″ x 13″ baking dish, bake covered for 35 minutes at 425 F, and then add the cheese and cook uncovered for another 10 minutes.
Of course, you probably could add other veggies to the sauté mixture, but it’s rather delicious as-is. And this recipe is hearty enough that you can just serve it by itself, unless of course you want to have something like a basic roll and a green salad on the side. Bon appetit!
1 – 1 1/3 pounds chicken breast, cooked and chopped
1 tablespoon olive oil (I used Pompeian extra virgin)
1/2 cup diced onion
1/4 cup thinly sliced celery
1 clove garlic, minced
1 (10.5 ounce) can cream of chicken soup (I went with Campbell’s)
2 (14.5 ounce) cans chicken broth (I normally use Swanson)
1 1/2 cups uncooked long grain white rice
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried oregano
4 ounces shredded mild cheddar cheese
Thanks to Aunt Nubby’s Kitchen for this delicious casserole recipe.