Creamy Garlic Chicken & Rice (Printable Version)

Comforting chicken and rice baked in creamy garlic-Parmesan sauce with crispy golden topping

# What You 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 with butter or cooking spray.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Add chopped onion and bell pepper, sautéing for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Transfer sautéed vegetables to a large bowl. Add cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, milk, Parmesan cheese, mozzarella cheese, Italian herbs, paprika, black pepper, salt, and peas if using. Stir until well combined.
04 - Pour the combined mixture into the prepared casserole dish and spread evenly with a spatula.
05 - In a small bowl, combine panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle the mixture evenly over the casserole surface.
06 - Cover the casserole dish with aluminum foil and bake for 30 minutes.
07 - Remove the foil and bake for an additional 10-15 minutes until the casserole is bubbly and the top is golden brown.
08 - Remove from oven and allow to rest for 10 minutes before serving to allow flavors to settle.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and most of the heavy lifting is just stirring things into a bowl.
  • The creamy sauce keeps everything tender and forgiving, so even if you don't nail the timing, it still tastes wonderful.
  • You can literally double it and freeze half for those nights when you forgot to plan dinner.
02 -
  • Don't stir the casserole after it goes in the oven or you'll break up the rice and mess with how it absorbs the liquid—patience here pays off.
  • The uncooked rice will absorb liquid as it bakes, so the mixture looks wetter than you'd think before it goes in the oven, but trust the process.
03 -
  • Grate your cheese fresh rather than buying the pre-shredded version—it melts smoother and the sauce feels silkier, which honestly changes everything.
  • Don't be shy about tasting the mixture before it goes in the oven; add salt gradually since the soups and cheese are already seasoned, and you can always add more but you can't take it back.
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