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Baked Chicken and Rice Casserole

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1 (16 ounce) jar Alfredo sauce
1 (8 ounce package) cream cheese, softened, cubed
1/2 cup light cream
2-1/2 cups shredded Swiss cheese
4 cups cooked cubed chicken
4 (10 ounce) packages frozen brown rice, thawed
2 (16 ounce) packages frozen broccoli florets, thawed and drained
1/2 cup grated Parmesan cheese

Baked Chicken and Rice Casserole

  • Serves 6
  • Easy

About This Recipe

Continuing with the comfort food trend, this recipe for Baked Chicken and Rice Casserole is another easy one to make with foods you probably have in the house. It’s creamy and rich, spiked with tender broccoli florets and filled with lots of cheese.

There are several ways you can get the cubed cooked chicken. You can use leftover baked or grilled chicken, or you can buy a rotisserie chicken from the store and use that. Or you can cube up two or three chicken breasts and cook them in olive oil just before you make this recipe.

Same with the rice. I myself prefer to use frozen cooked brown rice because it always turns out perfectly and is so simple. But you can cook the rice yourself. (Food safety note: if you cook rice ahead of time and save some for this recipe, be sure that you refrigerate the rice promptly. Cooked rice can contain bacterial spores that can make you sick if you don’t cool it quickly and then reheat it to 165°F.)

So. Enjoy this delicious recipe that will warm you up.

Why this recipe works:

  • The combination of Alfredo sauce and cream cheese is so delicious and rich and perfect for a comforting casserole.
  • When you thaw the broccoli, be sure to drain it or the excess water can make the casserole runny. I put it into a colander and run cool water over it, then drain. Put the thawed florets onto some layered paper towel to remove more water.
  • You can use any kind of cheese in this recipe. Try Muenster or Pepper Jack if you like things spicy.



Preheat the oven to 400°F. Spray a 13-inch by 9-inch baking pan with nonstick cooking spray and set aside.


In a large saucepan, combine the Alfredo sauce, cream cheese cubes, and light cream over low heat. Stir until the cheese is melted and the mixture is smooth.


Stir in the Swiss cheese until smooth, then add the chicken, brown rice, and broccoli, and half of the Parmesan cheese.


Pour the mixture into the casserole and sprinkle with the remaining 1/4 cup Parmesan cheese.


Bake for 25 to 35 minutes or until the casserole is bubbling and the top has started to brown. Serve.



Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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