Go Back

Chicken and Rice Casserole

Chicken and Rice Casserole is a cheesy casserole filled with pieces of chicken, rice, and broccoli, all baked in one dish for a perfect weeknight, or any night, meal.

Course Dinner, Main Course
Cuisine American
Keyword Chicken and Rice Casserole
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 511 kcal
Author Amanda Rettke--iamhomesteader.com


  • 4 ounces cream cheese, room temperature
  • 1 teaspoon garlic minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 2 cans (10.75 ounces each) cream of chicken soup
  • 2 cups chicken broth
  • 4 boneless skinless chicken breasts, cut into cubes
  • 2 cups broccoli florets
  • 2 cups instant white rice
  • 1/2 cup butter, sliced into pats
  • 2 cups cheddar cheese, shredded
  • parsley, for garnish


  1. Preheat oven to 400° F and grease a 9x13-inch casserole dish.

  2. In a large bowl, soften the cream cheese with a fork.

  3. Add the garlic, cayenne pepper, thyme, salt, pepper, and cream of chicken soup. Mix well.

  4. Stir in the chicken broth.

  5. Fold in the cubed chicken, broccoli, and rice.

  6. Pour into the prepared casserole dish.

  7. Top with pats of butter (evenly spaced) and the shredded cheddar cheese.

  8. Cover with aluminum foil and bake for 45 minutes.

  9. Remove the foil and bake another 15 minutes or until cheese is hot and bubbly.
  10. Broil for three additional minutes. Remove from the oven and let it sit for 10-15 minutes before serving.

  11. Top with parsley.