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Make sure you cook the rice first - you need 2 cups of cooked white or long grain rice.
Preheat oven to 400 and grease a 9x13 baking pan with nonstick cooking spray and set aside.
Add uncooked cut up chicken, all condensed cream soups, spices, COOKED rice and chicken broth in a mixing bowl and combine well.
Pour chicken bake mixture into prepared pan and spread evenly.
Dot with pats of butter on top of casserole.
Bake chicken rice casserole for 60 minutes or until bubbly around the edges and the middle is heated and cooked through.