Creamy Garlic Chicken Rice Casserole (Print Version)

Tender chicken and rice baked in a creamy garlic Parmesan sauce with melted cheese. Comfort food at its finest.

# Components:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

02 - 1 1/2 cups uncooked long-grain white rice
03 - 3 cups low-sodium chicken broth

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 cup frozen corn, optional

→ Dairy & Cheese

08 - 1 can (10.5 oz) condensed cream of garlic or garlic Parmesan soup
09 - 1 cup whole milk
10 - 1 cup shredded Parmesan cheese
11 - 1 cup shredded mozzarella cheese

→ Spices & Seasonings

12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt, adjust to taste
17 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in uncooked rice, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 2 minutes, stirring constantly to coat the rice with spices.
04 - Transfer the onion-rice mixture to the prepared casserole dish. Add cooked chicken and corn if using. Mix well to distribute ingredients evenly.
05 - In a bowl, whisk together garlic Parmesan soup, chicken broth, and milk until smooth. Pour the sauce over casserole ingredients and stir gently to combine.
06 - Sprinkle Parmesan and mozzarella cheese evenly over the top of the casserole.
07 - Cover tightly with foil and bake for 35 minutes in the preheated oven.
08 - Remove foil and bake for an additional 10 minutes, or until rice is tender and the top is golden and bubbling.
09 - Allow casserole to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • Everything bakes together in one dish so you're not juggling pots and pans while the rice cooks.
  • The garlic and cheese melt into the rice and create this creamy sauce that clings to every grain.
  • It uses simple pantry staples and you can swap in whatever vegetables or cheese you have on hand.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not use pre-cooked or instant rice or you'll end up with a mushy, overcooked mess instead of fluffy grains.
  • Make sure the rice is fully submerged in the liquid before baking or you'll have crunchy, undercooked spots.
  • Let the casserole rest after baking, it looks soupy at first but it thickens as it sits.
03 -
  • Use a rotisserie chicken from the store to save time and add extra flavor from the seasoned skin.
  • If you like a crispier top, broil the casserole for the last 2 minutes but watch it closely so the cheese doesn't burn.
  • Double the recipe and freeze half unbaked, then bake straight from frozen adding an extra 15 minutes covered.
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