Creamy Garlic Chicken & Rice (Printable)

Comforting baked dish with tender chicken, creamy garlic sauce, rice, and melted cheeses topped with golden crispy breadcrumbs.

# What 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 Directions:

01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add 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, whole milk, Parmesan cheese, mozzarella cheese, Italian herbs, smoked paprika, black pepper, salt, and peas if using. Mix until well combined.
04 - Pour combined mixture into the prepared casserole dish and spread evenly.
05 - In a small bowl, combine panko breadcrumbs with melted butter and 1/4 cup grated Parmesan cheese. Sprinkle evenly over the casserole.
06 - Cover casserole with foil and bake for 30 minutes at 375°F (190°C).
07 - Remove foil and bake for an additional 10 to 15 minutes until mixture is bubbly and top is golden brown.
08 - Remove from oven and let casserole rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It comes together in twenty minutes of actual work, then the oven does most of the thinking for you.
  • The garlic-Parmesan cream sauce is so velvety that people ask for seconds before they even taste the rice.
  • You can prep the whole thing in advance and bake it when hunger strikes, making weeknight chaos feel manageable.
02 -
  • The rice cooks in the liquid from the soups and milk, so don't drain anything or add extra water, or you'll end up with mush.
  • Covering the casserole with foil is non-negotiable the first half of baking—without it, the top browns too quickly while the rice stays crunchy in the center.
03 -
  • If your oven runs hot, tent the foil loosely rather than sealing it completely, so the top doesn't burn before the rice finishes cooking.
  • Stir the casserole once halfway through cooking if you notice the edges are bubbling rapidly while the center seems quiet—it ensures even cooking throughout.
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