# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Rice & Broth
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, 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 - 0.5 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon black pepper
16 - 0.5 teaspoon salt, or to taste
17 - 2 tablespoons olive oil
# How-To Steps:
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 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir uncooked rice into the skillet along with chili powder, smoked paprika, oregano, salt, and pepper. Cook for 2 minutes, stirring constantly to toast the rice and evenly coat with spices.
04 - Transfer the spiced rice mixture to the prepared casserole dish. Add cooked chicken and corn if using. Mix all components until well combined.
05 - In a separate bowl, whisk together condensed soup, chicken broth, and milk until completely smooth. Pour sauce over casserole ingredients and gently stir to distribute evenly.
06 - Sprinkle shredded Parmesan and mozzarella cheese evenly across the top of the casserole.
07 - Cover casserole tightly with aluminum foil. Bake for 35 minutes until rice begins to absorb liquid.
08 - Remove foil and bake for an additional 10 minutes until rice is tender and cheese topping is golden and bubbling.
09 - Remove from oven and allow casserole to rest for 5 minutes. Garnish with fresh herbs if desired before serving.
