Creamy Garlic Chicken and Rice (Printable Version)

Hearty chicken and rice bake with garlic Parmesan sauce, melted cheese, and vegetables. An easy one-dish meal perfect for busy weeknights.

# Needed Ingredients:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

02 - 1 1/2 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 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt
17 - 2 tablespoons olive oil

# Preparation 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. Add chopped onion and bell pepper, sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in uncooked rice, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 2 minutes, stirring constantly to coat rice with spices.
04 - Transfer rice mixture to prepared casserole dish. Add cooked chicken and corn if using. Mix well to distribute evenly.
05 - In a mixing bowl, whisk together condensed soup, chicken broth, and milk until smooth. Pour over casserole and stir gently to combine.
06 - Sprinkle Parmesan and mozzarella cheese evenly over the top of the casserole.
07 - Cover casserole tightly with foil. Bake for 35 minutes until rice is nearly tender.
08 - Remove foil and bake for additional 10 minutes until rice is tender and top is golden and bubbling. Remove from oven and rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything bakes in one dish, which means fewer cleanup battles and more time enjoying dinner.
  • The rice cooks directly in the creamy sauce, absorbing flavor at every stage and turning impossibly tender.
  • Garlic and Parmesan create this savory depth that makes people ask for the recipe before they've even finished eating.
02 -
  • Don't skip the initial sauté of onion and garlic even though it feels like an extra step; this builds the flavor foundation that makes the entire dish taste intentional rather than assembled.
  • Stir the rice-to-liquid ratio gently so the rice stays submerged but doesn't break apart; uneven cooking creates hard spots that ruin the texture.
  • The casserole may look wet when you remove the foil, but rice continues absorbing liquid even after you turn off the oven, so trust the process and don't add more liquid trying to fix something that isn't broken.
03 -
  • Check your soup can label for allergens before you start because different brands handle garlic and additives differently, and you want to know what you're working with.
  • Taste the combined broth and soup mixture before pouring it over the rice—this is your last chance to adjust seasoning without pulling apart the whole casserole.
  • Use a glass casserole dish if possible because you can see how the liquid level drops as the rice absorbs it, giving you visual confidence that everything is cooking properly.
Go Back