Creamy Cheesy Chicken and Rice
If you’re craving the ultimate cozy comfort food, my Creamy Cheesy Chicken and Rice Casserole is the one you’ll come back to again and again. This family-friendly classic gets my signature creamy, cheesy spin: tender rotisserie chicken, fluffy yellow rice, fresh broccoli, and a stovetop-made Campbell’s sauce that’s rich, flavorful, and anything but boring. What sets this casserole apart is the sauce — made with Campbell’s Cream of Chicken with Herbs and Campbell’s Cream of Cheddar, plus a full pint of half & half for extra creaminess. Toss it all with chicken, rice, and broccoli, then bake under melty Colby Jack cheese with a buttery Ritz topping. The result? A bubbly, golden, creamy casserole that’s as easy to throw together as it is irresistible. If you love my Lasagna Soup, my Thanksgiving Chicken Casserole, or my Million-Dollar Spaghetti, this is another comfort-food hit you’ll want on repeat.
A must use in this recipe, Cheddar Cheddar Soup and Cream Of Chicken With Herbs!
👝 How to Store Leftovers
Store leftovers in an airtight container for 3-5 days.
Tips & Variations
- Keep it creamy: Slightly undercook the rice so it doesn’t soak up all the sauce.
- Cheese swap: Use Monterey Jack, mozzarella, or even smoked cheddar for fun variations.
- Time-saving hack: Skip the extra mixing bowl! Add chicken, broccoli, and rice straight into the casserole dish and mix before pouring the sauce on top.
- Veggie boost: Stir in sautéed mushrooms or spinach along with the broccoli.
- Make ahead: Assemble casserole up to 24 hours in advance. Cover and refrigerate, then bake when ready (add ~10 minutes to bake time).
- Freezer-friendly: Assemble, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.
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🤔 Common Questions
Yes, but yellow rice adds extra flavor and a gorgeous golden color.
Absolutely. The casserole is still cheesy and bubbly without it, but the topping adds a buttery crunch that’s hard to beat.
Creamy Cheesy Chicken and Rice
Ingredients
- 3 cups cooked shredded rotisserie chicken
- 2 cups cooked yellow rice
- 2 cups broccoli florets lightly steamed or blanched
- 3 Tbsp butter
- 1 small onion finely diced
- 4 –5 cloves garlic minced
- 1 can Campbell’s Cream of Chicken with Herbs Soup 10.5 oz
- 1 can Campbell’s Cream of Cheddar Soup 10.5 oz
- 1 pint half & half use soup cans to measure & swish in
- ½ cup sour cream
- 4 oz freshly shredded sharp cheddar cheese for sauce
- 6 oz shredded Colby Jack cheese for topping
- 1 tsp Tony’s Creole seasoning
- ½ tsp mustard powder
- ½ tsp smoked paprika optional
- Salt & freshly cracked black pepper to taste
- Optional topping: 28 Ritz crackers crushed + 3 Tbsp melted butter + fresh parsley
- Fresh parsley chopped, for garnish
Instructions
Preheat oven
- Preheat oven to 375°F. Grease a 9×13 casserole dish.
Make the sauce
- In a large skillet, melt 3 Tbsp butter. Add onion and sauté ~3 minutes until softened.
- Stir in garlic, then immediately add seasonings — Tony’s Creole, mustard powder, smoked paprika, salt, and pepper — and cook until fragrant.
- Whisk in Campbell’s Cream of Chicken with Herbs and Cream of Cheddar until smooth.
- Fill one empty soup can with half & half, swish, and add to the pan. Repeat with the second can using the rest of the pint of half & half. Stir to combine.
- Reduce heat to low and stir in 4 oz cheddar cheese and sour cream until melted and creamy.
Assemble
- In the prepared casserole dish, add shredded chicken, broccoli, and cooked yellow rice. Mix together directly in the dish.
- Pour the creamy cheese sauce evenly over top and stir to coat.
- Sprinkle 6 oz shredded Colby Jack over the top.
Optional topping
- Mix 28 crushed Ritz crackers with 3 Tbsp melted butter and a little fresh parsley. Sprinkle over the top.
Bake
- Bake uncovered for 30–35 minutes until bubbly and golden. For an extra-toasty top, broil 1–2 minutes at the end (watch closely).
Serve
- Let rest 5 minutes. Garnish with fresh parsley and serve warm.
