Creamy Garlic Chicken & Rice (Printer-friendly)

Tender chicken and rice in a creamy garlic-Parmesan sauce, topped with crispy buttered breadcrumbs and melted cheese.

# What You’ll Need:

→ 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 and Sauces

07 - 1 (10.5 oz) can condensed cream of chicken soup
08 - 1 (10.5 oz) can condensed cream of mushroom soup
09 - 1.5 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

# Directions:

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. Add minced garlic and cook for 1 additional minute until fragrant.
03 - In a large mixing bowl, combine sautéed vegetables, cooked chicken, uncooked rice, both cans of condensed soups, milk, grated Parmesan cheese, shredded mozzarella cheese, dried Italian herbs, smoked paprika, black pepper, salt, and peas if using. Stir until all ingredients are thoroughly combined.
04 - Pour the combined mixture into the prepared casserole dish and spread evenly across the bottom with a spatula.
05 - In a small bowl, combine panko breadcrumbs with melted butter and 0.25 cup grated Parmesan cheese. Sprinkle this mixture evenly over the casserole surface.
06 - Cover the casserole dish with foil and bake for 30 minutes in the preheated oven.
07 - Remove the foil and bake for an additional 10 to 15 minutes until the casserole is bubbling around the edges and the top is golden brown.
08 - Remove from oven and allow the casserole to rest for 10 minutes before serving. This resting period allows the dish to set and makes portioning easier.

# Expert Tips:

01 -
  • It feeds a crowd without requiring you to babysit the stove while everything cooks.
  • The rice absorbs all those creamy, garlicky flavors so every bite tastes intentional rather than assembled.
  • You can have it ready to bake before your guests even arrive, then pop it in the oven when hunger strikes.
02 -
  • If you skip the 10-minute rest and dig in immediately, the casserole will fall apart on your plate—I learned this the hard way at that book club.
  • Using uncooked rice instead of pre-cooked is the entire point of this dish, since the raw grains absorb all that creamy sauce and become tender during baking.
  • Don't use pre-shredded cheese from a bag because the anti-caking agents make your sauce grainy instead of silky smooth.
03 -
  • Buy a block of Parmesan and grate it yourself right before mixing—the flavor difference over pre-grated is noticeable and worth those two minutes.
  • Don't open that oven door while it's baking covered, because you'll release steam that helps cook the rice evenly.
  • If the top is browning too quickly before you remove the foil, tent another piece loosely over it to prevent burning.
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