Creamy Garlic Chicken & Rice (Printable)

Tender chicken and fluffy rice baked in a creamy garlic-Parmesan sauce with Italian herbs 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 & 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

# How To Make It:

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, sautéing for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - In a large mixing bowl, combine sautéed vegetables, cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, milk, Parmesan cheese, mozzarella cheese, Italian herbs, smoked paprika, black pepper, salt, and peas if using. Mix thoroughly until evenly distributed.
04 - Pour the rice and chicken mixture into the prepared casserole dish, spreading evenly with a spatula.
05 - In a small bowl, combine panko breadcrumbs with melted butter and 0.25 cup grated Parmesan cheese. Sprinkle the mixture evenly over the casserole.
06 - Cover the casserole with aluminum foil and bake for 30 minutes at 375°F.
07 - Remove the foil and continue baking for 10-15 minutes until the top is golden brown and the filling is bubbling around the edges.
08 - Remove from oven and allow casserole to rest for 10 minutes before serving. This helps set the structure and ensures even distribution of sauce.

# Expert Suggestions:

01 -
  • It cooks in under an hour and somehow tastes like you fussed over it all day.
  • The rice absorbs all those creamy, garlicky flavors so every bite feels intentional.
  • One casserole dish means minimal cleanup, which feels like a small miracle on busy weeknights.
02 -
  • Don't skip the resting time—rushing to serve means everything slides around on the plate instead of holding together in satisfying bites.
  • If your casserole looks watery after baking, you've likely used too much milk or the soups were thinner than expected; next time, reduce the milk by a quarter cup.
03 -
  • Freshly grated Parmesan makes a visible difference in how silky the sauce becomes—it's worth the two minutes it takes to grate it.
  • If you like heat, fresh diced jalapeño stirred in with the garlic adds brightness and gentle spice that builds as you eat.
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