Creamy Garlic Chicken Rice Casserole (Printable)

Hearty chicken and rice bake with garlic Parmesan sauce, melted mozzarella, and colorful vegetables. An easy, satisfying meal the whole family will love.

# 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

→ Dairy and Cheese

08 - 1 can (10.5 oz) condensed cream of garlic 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
17 - 2 tablespoons olive oil

# Step-by-step Directions:

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 uncooked rice, chili powder, smoked paprika, oregano, salt, and black pepper into the skillet. Cook for 2 minutes, stirring constantly to coat rice evenly with spices.
04 - Transfer the rice mixture to the prepared casserole dish. Add cooked chicken and frozen corn. Mix thoroughly to distribute ingredients evenly.
05 - In a mixing bowl, whisk together cream of garlic soup, chicken broth, and milk until smooth and fully combined. Pour the sauce over the casserole and stir gently to distribute.
06 - Sprinkle shredded Parmesan and mozzarella cheese evenly across the top of the casserole.
07 - Cover the casserole tightly with aluminum foil. Bake for 35 minutes.
08 - Remove foil and bake for an additional 10 minutes until rice is tender and the top is golden brown and bubbling.
09 - Allow the casserole to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in about an hour and tastes like you spent all afternoon cooking.
  • The garlic Parmesan soup does the heavy lifting, making this foolproof even if you're learning your way around a casserole dish.
  • Leftovers warm up beautifully, which means one meal feeds you twice.
02 -
  • Don't skip the toasting step with the rice and spices—this creates flavor and prevents a bland, watery casserole that tastes like it's missing something.
  • Uncooked rice expands and absorbs exactly 2 parts liquid for every 1 part rice, so if you swap out ingredients, keep that ratio in mind or you'll end up with either dry or soupy results.
03 -
  • Buy your Parmesan from the block and shred it fresh—pre-shredded cheese contains anti-caking agents that prevent a smooth, creamy sauce.
  • The foil covering is crucial for the first 35 minutes because it traps steam that cooks the rice evenly; skipping this step will leave you with crunchy rice at the top and mush at the bottom.
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