Cream of Celery Chicken & Rice Casserole

Serves: 4–6 | Prep Time: 15 mins | Cook Time: 45–50 mins | Temp: 375°F

Say goodbye to canned condensed soups! Our Clean Cream of Celery Chicken & Rice Casserole uses our new CMM Cream of Celery Powder to build a rich, velvety sauce from scratch. Baked with whole, juicy chicken thighs and fluffy rice, it’s a 100% clean, gluten-free comfort food classic the whole family will love!

Ingredients:

• 1.5–2 lbs whole boneless, skinless chicken thighs (about 4–6 thighs)
• 1 cup uncooked long-grain white rice (rinsed)
• 2 cups chicken broth (or 2 cups water + 1 tbsp CMM Chicken Bouillon Powder)
• ½ cup milk (or unsweetened dairy-free milk)
• ¼ cup CMM Cream of Celery Powder
• 2 tablespoons butter, melted
• ½ cup diced fresh celery
• ½ cup diced yellow onion
• 1–2 teaspoons CMM Everyday Beef Seasoning (or CMM SPOG) for top of thighs

Instructions:

1. Preheat your oven to 375°F and grease a 9x13-inch baking dish.
2. Whisk together the chicken broth, milk, CMM Cream of Celery Powder, and melted butter in a bowl until smooth.
3. Spread the uncooked white rice, diced fresh celery, and diced yellow onion evenly across the bottom of the prepared baking dish.
4. Pour the celery cream broth mixture over the rice and vegetables, stirring gently so the rice is fully submerged.
5. Nestled the whole chicken thighs directly on top of the rice mixture in a single layer.
6. Season the tops of the chicken thighs generously with the CMM Everyday Beef Seasoning.
7. Cover the baking dish tightly with aluminum foil to trap the steam.
8. Bake covered at 375°F for 45–50 minutes until the rice is tender and the chicken thighs reach an internal temperature of 165°F.
9. (Optional) Remove the foil for the last 5 minutes under the broiler if you want a browned top. Let rest for 5 minutes before serving!