Creamy Garlic Chicken Rice Casserole (Printable)

Hearty chicken and rice bake with garlic Parmesan sauce, melted mozzarella, and savory spices.

# What You'll Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

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 and 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 and 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, or to taste
17 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion and diced 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 while stirring continuously to coat rice evenly with spices.
04 - Transfer the seasoned rice mixture to the 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 whole milk until smooth and well combined. Pour the sauce over casserole ingredients and stir gently to combine.
06 - Sprinkle shredded Parmesan and mozzarella cheese evenly over the top of the casserole.
07 - Cover the casserole tightly with aluminum foil and bake for 35 minutes.
08 - Remove foil and bake for an additional 10 minutes, or until rice is tender and the top is golden brown and bubbling.
09 - Allow casserole to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Expert Suggestions:

01 -
  • Everything cooks together in one dish, so cleanup is refreshingly straightforward after dinner.
  • The uncooked rice absorbs the creamy broth as it bakes, creating this impossibly silky texture without any pre-cooking fuss.
  • Feeds a crowd without requiring you to juggle multiple pans or timing issues that derail weeknight cooking.
02 -
  • If your casserole looks too wet when you pull it from the oven, it's still cooking; that liquid will absorb into the rice as it cools, transforming from soupy to creamy.
  • Using uncooked rice is intentional, not a mistake; it cooks perfectly in the broth and creates a silkier sauce than if you pre-cooked everything separately.
03 -
  • Don't skip the step of toasting the uncooked rice in the spiced oil; it adds a subtle nutty flavor that casual cooks often miss.
  • Buy good cheese and shred it yourself rather than using the pre-shredded versions, which contain anti-caking agents that prevent a smooth, cohesive top.
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