Creamy Garlic Chicken Rice Casserole (Printable Version)

Tender chicken and rice in a rich garlic-Parmesan cream sauce with vegetables.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

02 - 1 1/2 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 1/2 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 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon crushed red pepper flakes, optional

→ Toppings

18 - 1/2 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 1/4 cup grated Parmesan cheese

# Directions:

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. Add chopped onion and diced 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 mixing bowl. Add cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, whole milk, grated Parmesan, shredded mozzarella, Italian herbs, smoked paprika, black pepper, salt, and peas if desired. Mix thoroughly until well combined.
04 - Pour the mixture into the prepared casserole dish and spread evenly to ensure uniform cooking.
05 - Combine panko breadcrumbs with 2 tablespoons melted butter and 1/4 cup grated Parmesan cheese in a small bowl. Sprinkle the mixture evenly over the casserole surface.
06 - Cover casserole with foil and bake for 30 minutes at 375°F.
07 - Remove foil and continue baking for 10-15 minutes until the top is golden brown and the mixture is bubbling around the edges.
08 - Allow casserole to rest for 10 minutes before serving to allow flavors to set.

# Expert Tips:

01 -
  • One pan holds your entire dinner with minimal cleanup, which means more time sitting at the table instead of scrubbing pots.
  • The rice cooks directly in the creamy sauce, absorbing every savory note and turning fluffy without needing a separate pot.
  • It feeds a crowd generously and tastes even better the next day when flavors have had time to get cozy with each other.
02 -
  • Don't cook the rice separately—the magic of this casserole is that the rice drinks in all that creamy, garlicky sauce and becomes something better than it would alone.
  • Keep that foil on for the first half of baking or you'll end up with a dry top and an undercooked rice situation that makes you wish you'd paid closer attention.
03 -
  • Freshly grated Parmesan makes a real difference in the final flavor—the pre-shredded stuff has additives that prevent it from melting as smoothly, and you'll taste the difference.
  • If your casserole seems dry after baking, it likely means the rice needed more liquid—next time, add an extra quarter cup of milk to the mixture before baking.
Go Back