Creamy Garlic Chicken Rice (Print Version)

Comforting chicken and rice bake with creamy garlic-Parmesan sauce and golden breadcrumb topping.

# Ingredient List:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

02 - 1 1/2 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 (10.5 oz) can condensed cream of chicken soup
08 - 1 (10.5 oz) can condensed cream of mushroom soup
09 - 1 1/2 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 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt, adjusted to taste
17 - 1/4 teaspoon crushed red pepper flakes, optional

→ Toppings

18 - 1/2 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 1/4 cup grated Parmesan cheese

# Recipe Steps:

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 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Transfer sautéed vegetables to a large mixing bowl. Add shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, milk, Parmesan cheese, mozzarella cheese, Italian herbs, paprika, black pepper, salt, and peas if using. Stir thoroughly until ingredients are evenly distributed.
04 - Pour the combined mixture into the prepared casserole dish and spread evenly across the bottom.
05 - In a small bowl, combine panko breadcrumbs with melted butter and 1/4 cup grated Parmesan cheese. Sprinkle the mixture evenly over the casserole surface.
06 - Cover the casserole dish with aluminum foil and bake for 30 minutes.
07 - Remove the foil and continue baking for 10 to 15 minutes until the top is golden brown and the filling is bubbling around the edges.
08 - Remove from oven and allow the casserole to rest for 10 minutes before portioning and serving.

# Expert Suggestions:

01 -
  • The rice cooks right in the creamy sauce, so there's no extra pot to babysit or drain.
  • It tastes like something you spent hours on, but honestly comes together in under an hour from start to table.
  • Freezes beautifully, which means you can make two and stash one for a future emergency dinner.
02 -
  • Don't rinse the uncooked rice before adding it to the mixture, because the starch helps thicken the sauce naturally.
  • If your casserole looks too soupy when you pour it in, that's actually correct—the rice will absorb all that liquid as it bakes, so trust the process.
03 -
  • Grating your own Parmesan instead of buying pre-shredded makes a noticeable difference in how smoothly the sauce comes together.
  • If you're in a hurry, use a rotisserie chicken from the grocery store deli and shred it right at home to save yourself twenty minutes of cooking chicken.
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