Creamy Chicken and Rice Casserole

This chicken and rice casserole recipe – made of juicy chicken, rice, and broccoli, in a creamy cheesy sauce baked until golden and bubbly.

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– 3 cups chicken thighs cooked and cut into bite size pieces (about 5 chicken thighs) or use 3 cups of rotisserie chicken – 3 cups jasmine rice cooked – 28 oz cream of mushroom soup homemade or store bought – 1 teaspoon sea salt or to taste – 1/2 teaspoon black pepper or to taste – 1/4 teaspoon cayenne pepper – 1/2 teaspoon smoked paprika – 1/2 teaspoon onion powder – 1/2 teaspoon garlic powder – 2 cups broccoli washed and cut into tiny pieces – 2 1/2 cups sharp cheddar cheese grated

Step 1

Preheat the oven to 350F and grease a 9by13 inch casserole dish. In a big bowl combine chicken, rice, cream of mushroom soup, spices, broccoli and HALF of sharp cheddar cheese. Mix.

Step 2

Add the mixture into a casserole dish and sprinkle the rest of the cheese on top. Bake for 25-30 minutes, or until heated thru.

Step 3

Garnish with chopped parley. Enjoy!


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