Creamy Garlic Chicken & Rice (Printable Version)

Tender chicken and rice baked in a rich garlic-Parmesan sauce with vegetables and golden crispy topping.

# The Ingredients You'll Need:

→ 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, or 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

# Step-by-Step Instructions:

01 - Preheat oven to 375°F (190°C). 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, sautéing for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - In a large bowl, combine sautéed vegetables, cooked 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. Mix until all ingredients are evenly incorporated.
04 - Pour the combined mixture into the prepared casserole dish and spread evenly throughout.
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 with foil and bake for 30 minutes in the preheated oven.
07 - Remove foil and bake for an additional 10 to 15 minutes until the casserole is bubbly and the top is golden brown.
08 - Remove from oven and let rest for 10 minutes before serving to allow the casserole to set.

# Additional Tips::

01 -
  • It uses pantry staples and tastes like you spent all day in the kitchen when you really didn't.
  • The creamy garlic sauce soaks into the rice and makes every bite rich and satisfying.
  • Leftovers reheat beautifully, and somehow taste even better the next day.
  • You can toss in whatever vegetables or proteins you have on hand and it still works.
02 -
  • Don't use instant rice or pre cooked rice, it will turn to mush and ruin the texture of the entire casserole.
  • If your casserole looks too thick before baking, add a splash more milk, the rice absorbs a lot of liquid as it cooks.
  • Let it rest after baking, cutting into it immediately will make it soupy and hard to serve neatly.
03 -
  • Use freshly grated Parmesan instead of pre shredded, it melts smoother and tastes sharper.
  • Toast the panko topping in butter before sprinkling it on for an even crunchier, more flavorful crust.
  • Add a pinch of nutmeg to the cream mixture for a subtle warmth that makes people wonder what your secret is.
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