Description
Chicken and Rice Casserole is a creamy, cheesy, and hearty one-pan meal made with tender chicken, fluffy rice, broccoli, and a rich sauce — perfect for weeknights or family dinners
Ingredients
4 ounces cream cheese, softened
1 teaspoon garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 cans (10.75 ounces each) cream of chicken soup
2 cups chicken broth
4 boneless, skinless chicken breasts, cubed
2 cups broccoli florets
2 cups instant white rice
½ cup butter, sliced into pats
2 cups shredded cheddar cheese
Fresh parsley, for garnish
Instructions
Preheat your oven to 400°F and lightly grease a 9×13-inch casserole dish.
Make the creamy base: In a large bowl, combine the softened cream cheese, garlic, cayenne, thyme, salt, pepper, and cream of chicken soup until well blended.
Add liquids and main ingredients: Stir in the chicken broth, then fold in the cubed chicken, broccoli, and rice until fully coated.
Assemble the casserole: Spread the mixture evenly into the prepared dish. Dot the top with butter pats and sprinkle with shredded cheddar cheese.
Bake covered: Cover tightly with aluminum foil and bake for 45 minutes.
Finish uncovered: Remove foil and bake an additional 15 minutes, until bubbly and golden.
Optional broil: For a crispier top, broil for 3 minutes.
Rest and garnish: Let the casserole rest for 10–15 minutes before serving, then garnish with parsley.
Notes
Use rotisserie chicken for a quicker prep.
Add veggies like peas, carrots, or spinach for extra nutrition.
Can be made ahead and refrigerated overnight.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 cup
- Calories: 511 kcal
- Sugar: 3g
- Carbohydrates: 36g
- Protein: 28g