Creamy Garlic Chicken & Rice (Printable)

A comforting bake with tender chicken, creamy garlic sauce, and fluffy rice topped with crispy Parmesan breadcrumbs.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

02 - 1.5 cups long-grain white rice, uncooked

→ Vegetables

03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen peas, optional

→ Dairy & Sauces

07 - 1 can (10.5 oz) condensed cream of chicken soup
08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1.5 cups whole milk
10 - 1 cup freshly grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons unsalted butter

→ Seasonings

13 - 1 teaspoon dried Italian herbs
14 - 0.5 teaspoon smoked paprika
15 - 0.5 teaspoon black pepper
16 - 0.5 teaspoon salt, or to taste
17 - 0.25 teaspoon crushed red pepper flakes, optional

→ Toppings

18 - 0.5 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 0.25 cup grated Parmesan cheese

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and diced bell pepper, cooking for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - In a large mixing bowl, combine the sautéed vegetables, cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, milk, Parmesan cheese, mozzarella cheese, Italian herbs, smoked paprika, black pepper, salt, and frozen peas if using. Stir until thoroughly combined.
04 - Pour the combined mixture into the prepared casserole dish and spread evenly with a spatula.
05 - In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and 0.25 cup grated Parmesan cheese until evenly moistened. Sprinkle the topping mixture evenly across the casserole surface.
06 - Cover the casserole with foil and bake for 30 minutes. Remove foil and continue baking for 10-15 minutes until the mixture bubbles around the edges and the topping turns golden brown.
07 - Remove from oven and let rest for 10 minutes before serving to allow flavors to settle and structure to set.

# Expert Advice:

01 -
  • It's the kind of dish that looks impressive on the table but comes together faster than you'd think.
  • The creamy garlic-Parmesan sauce clings to every grain of rice in a way that makes you forget you're basically eating a baked casserole.
  • One pan, minimal fuss, and it feeds a crowd without leaving you exhausted.
02 -
  • Don't skip the sautéing of onions and garlic—those few minutes are what separate this from tasting like a sad soup casserole.
  • The uncooked rice truly does cook in the oven through the liquid, so resist the urge to use cooked rice or you'll end up with a mushy disaster.
  • Covering with foil for the first half of baking is essential; otherwise the top browns before the rice has time to soften underneath.
03 -
  • If you're short on time, buying a rotisserie chicken from the grocery store and shredding it saves you the entire chicken-cooking step and tastes just as good.
  • The panko topping is what makes people think you fussed over this, so don't skip it even if you're tempted—it's the detail that elevates everything.
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