Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole


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This easy-to-make casserole layers juicy rotisserie chicken and crunchy broccoli florets atop a tender bed of white rice. A sauce made with select cheeses and two types of soup adds an unparalleled richness to the dish.

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Serving Size / Yield

6-8 servings


  • 7 Tbs. Butter
  • 1 7.25 oz. can Cream of Chicken Soup
  • 1 7.25 oz. can Cream of Mushroom Soup
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 3/4 C. Shredded Colby-Jack Cheese
  • 3 C. Cooked Long-Grain Rice
  • 2 C. Broccoli Florets, boiled, drained, and chopped
  • 1 1/2 C. Cooked Rotisserie Chicken, shredded

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Preheat the oven to 350 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. Melt the butter in a large skillet over medium-high heat. Pour the cream of chicken and cream of mushroom soups into the skillet, and stir well. Add onion powder, garlic powder, and Colby-Jack cheese. Stir until cheese is fully melted. Remove sauce from heat. Spread the rice across the bottom of the prepared baking dish. Layer atop the rice, in order, the broccoli, 1/3 of the cheese sauce, and the chicken. Top the dish with the remaining cheese sauce. Bake for 30 minutes or until warmed through.

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