Chicken Rice Casserole

3 C chicken broth

2-10.5 oz cans cream of celery soup

1/4 C (1/2 stick) butter, melted

2 large boneless skinless chicken breasts, cubed

2 C white rice, uncooked

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1/2 tsp dried thyme

1 C cheddar cheese, grated

Preheat oven to 375°F and grease a 9 x 13-inch baking dish. Set aside. 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. 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 and 15 minutes. Uncover, sprinkle cheese evenly over the top and return to oven until cheese is melted and bubbly, about ten more minutes. Let rest ten minutes before serving.