Hearty chicken and rice bake with garlic Parmesan sauce, mozzarella, and vegetables in one satisfying dish.
# What You’ll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Rice
02 - 1 1/2 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 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 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt, adjusted to taste
17 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish and set aside.
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 coat rice evenly with spices.
04 - Transfer onion-rice mixture to prepared casserole dish. Add cooked chicken and corn if using. Mix well to distribute ingredients evenly.
05 - In a mixing bowl, whisk together cream of garlic soup, chicken broth, and milk until smooth. Pour over casserole ingredients and stir gently to combine.
06 - Sprinkle Parmesan and mozzarella cheese evenly over the surface of the casserole.
07 - Cover casserole tightly with foil and bake for 35 minutes in preheated oven.
08 - Remove foil and bake for an additional 10 minutes until rice is tender and cheese topping is golden and bubbling. Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
