Creamy Garlic Chicken & Rice Casserole (Printable)

Tender chicken and rice in a creamy garlic Parmesan sauce with melted mozzarella. A comforting one-dish meal ready in 1 hour.

# Components:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

02 - 1.5 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 ounces) 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 - 0.5 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon black pepper
16 - 0.5 teaspoon salt, adjust to taste
17 - 2 tablespoons olive oil

# Method:

01 - Preheat the oven to 375°F. Grease a 9x13 inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper, cooking for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add uncooked rice to the skillet along with chili powder, smoked paprika, oregano, salt, and pepper. Stir continuously for 2 minutes to coat the rice evenly with the spices and oil.
04 - Transfer the seasoned rice mixture to the prepared casserole dish. Add cooked chicken and corn if desired. Mix all ingredients thoroughly to distribute evenly.
05 - In a mixing bowl, whisk together the condensed cream of garlic soup, chicken broth, and whole milk until smooth and well combined. Pour this mixture over the casserole ingredients and stir gently to combine.
06 - Sprinkle shredded Parmesan cheese and mozzarella cheese evenly across the top of the casserole.
07 - Cover the casserole tightly with foil and place in the preheated oven. Bake for 35 minutes covered.
08 - Remove the foil and bake for an additional 10 minutes, or until the rice is tender and the cheese topping is golden and bubbling.
09 - Remove from the oven and allow the casserole to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • One dish, minimal cleanup: Everything happens in a single casserole, which means your evening isn't spent scrubbing pans.
  • The cheese pull is real: That melted Parmesan and mozzarella top creates an almost irresistible moment of pure satisfaction.
  • Tastes way fancier than it actually is: People genuinely think you spent hours on this when you barely spent twenty minutes prepping.
02 -
  • Uncooked rice is non-negotiable: I learned this the hard way when I used cooked rice once and ended up with mush; the uncooked grains need those 35 minutes in the covered oven to properly hydrate and cook through.
  • Don't skip the foil coverage: The first time I left it uncovered thinking the rice would cook faster, the top dried out while the rice stayed crunchy underneath, teaching me that steam is your best friend here.
03 -
  • Taste the sauce before it goes in: A quick spoonful of the soup-broth mixture tells you if you need more salt, more garlic, or more seasoning before it bakes—this five-second taste check prevents a bland casserole.
  • Use chicken broth that's actually flavorful: The difference between a mediocre box of broth and a good-quality one is noticeable in the final dish, so choose wisely or make your own if you have time.
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