Creamy Garlic Chicken & Rice (Print View)

Comforting creamy chicken and rice baked with garlic Parmesan flavors, vegetables, and melted cheese for an easy satisfying meal.

# Components:

→ 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
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 3-4 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 continuously to coat rice evenly with spices.
04 - Transfer the onion-rice mixture to the prepared casserole dish. Add cooked chicken and corn if using. Mix thoroughly to combine all components.
05 - In a mixing bowl, whisk together condensed garlic Parmesan soup, chicken broth, and milk until smooth. Pour over casserole ingredients and stir gently until evenly combined.
06 - Sprinkle shredded Parmesan and mozzarella cheese evenly across the entire surface of the casserole.
07 - Cover casserole tightly with aluminum foil and bake for 35 minutes in preheated oven.
08 - Remove foil and bake for additional 10 minutes until rice is tender and top is golden and bubbling. Rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It's a one-dish dinner that doesn't require you to babysit multiple pans or worry about timing.
  • The creamy garlic sauce soaks into every grain of rice, making it taste richer than the ingredient list suggests.
  • Leftovers actually taste better the next day, which is rare and wonderful.
02 -
  • Don't skip the resting time at the end because the casserole will be molten hot and hard to serve cleanly if you dig right in.
  • If your oven runs hot, start checking at 40 minutes total time because overcooked rice becomes dry and grainy instead of creamy.
  • The soup brand matters more than you'd think, so stick with one you like because different brands have different salt levels and flavors.
03 -
  • If you can't find cream of garlic soup, mix cream of chicken soup with 2 minced fresh garlic cloves and 1/4 cup grated Parmesan for a very similar result.
  • Use a rotisserie chicken from the grocery store to save 20 minutes of cooking time and still get the same delicious results.
  • Stir the casserole gently after it comes out of the oven but before serving so the creamy sauce distributes evenly and every spoonful tastes consistent.
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