Creamy Garlic Chicken & Rice (Print Version)

Hearty chicken and rice casserole with garlic Parmesan sauce, melted cheese, and savory spices. Perfect for family dinners.

# Ingredient List:

→ Poultry

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice & Broth

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 oz) condensed cream of garlic 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
17 - 2 tablespoons olive oil

# Recipe Steps:

01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish.
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 evenly coat the rice with spices.
04 - Transfer the seasoned rice mixture to the prepared casserole dish. Add cooked chicken and corn if using. Mix well to combine all ingredients.
05 - In a bowl, whisk together garlic soup, chicken broth, and milk until smooth. Pour the mixture over the casserole ingredients and stir gently to combine.
06 - Sprinkle Parmesan and mozzarella cheese evenly over the surface of the casserole.
07 - Cover the casserole tightly with foil and bake for 35 minutes at 375°F.
08 - Remove foil and bake for an additional 10 minutes, or until rice is tender and the top is golden and bubbling.
09 - Remove from oven and rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Expert Suggestions:

01 -
  • It's a complete meal in one dish, so cleanup is mercifully minimal on nights when you're already exhausted.
  • The flavors are bold enough to feel special, but the ingredient list is short enough that you probably have most of it already.
  • Frozen corn works just fine, which means you can make this year-round without feeling like you're compromising.
02 -
  • Don't cover the dish with a lid instead of foil—foil lets some steam escape while still keeping moisture in, but a lid can trap too much steam and make the rice soggy.
  • If your casserole is looking dry at the 35-minute mark, you can add a splash more broth, but usually the moisture from the rice and cheese is exactly right if you measured properly.
  • The rice will still look slightly liquid when you pull it out of the oven—that's correct, because it continues to absorb liquid as it cools during those 5 minutes of resting.
03 -
  • Use fresh-shredded cheese instead of pre-shredded whenever possible—the anti-caking agents in pre-shredded cheese interfere with melting and create a slightly grainy texture instead of that creamy smoothness you're after.
  • Don't skip the step of cooking the rice and spices together in the oil before adding the liquid—it blooms the flavors and prevents the rice from tasting flat.
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