Creamy Garlic Chicken & Rice (Printable Version)

Comforting casserole with chicken, rice, and creamy garlic-Parmesan sauce under a golden breadcrumb topping.

# 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 Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish and set aside.
02 - Melt 2 tablespoons butter 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 - Transfer sautéed vegetables to a large mixing bowl. Add 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 until well combined.
04 - Pour mixture into the prepared casserole dish and spread evenly to distribute ingredients uniformly.
05 - In a small bowl, combine panko breadcrumbs with melted butter and 0.25 cup Parmesan cheese. Sprinkle mixture evenly over the casserole surface.
06 - Cover casserole with foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.
08 - Remove from oven and let rest for 10 minutes before serving to allow flavors to set.

# Tips for Success:

01 -
  • One pan does almost all the work, which means less cleanup and more time enjoying the actual food.
  • The rice cooks right in the casserole with the sauce, absorbing all those creamy, garlicky flavors instead of sitting plain on the side.
  • It feeds a crowd without requiring you to hover over the stove, making it perfect for those nights when people are coming over and you want to seem like you have it together.
02 -
  • Don't mix the condensed soups with milk separately—combine them directly in the bowl with the rice and other ingredients so the soups can dissolve gradually as everything bakes, creating a smoother, more cohesive sauce.
  • If your casserole looks too dry before going into the oven, add another quarter cup of milk, but resist the urge to add too much liquid thinking the rice will absorb it all—uncooked rice swells more than you expect and you can end up with a soupy mess.
  • The difference between a good casserole and a great one is letting it rest those 10 minutes—it's hard to wait, but this is when the flavors settle and the structure sets enough to slice cleanly.
03 -
  • Buy Parmesan in a wedge and grate it yourself—the texture of freshly grated cheese is noticeably different and melts into the sauce more smoothly than the pre-shredded variety.
  • Toast your breadcrumb topping mixture in a dry pan for 2-3 minutes before adding the butter if you want extra depth of flavor and guaranteed crispness.
  • Taste the mixture right before it goes in the oven and adjust seasoning—soups vary in saltiness by brand, so this is your chance to make sure the final dish tastes right rather than oversalted or bland.
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