Save to Pinterest The first batch I made came out of the oven while my neighbor was dropping off mail, and the smell pulled her straight into the kitchen. She stood there with her stack of envelopes, watching the cheese bubble and brown, and asked if I was hosting a dinner party. I wasn't, but I invited her to stay anyway, and we ended up eating straight from the casserole dish with mismatched spoons. That's the kind of recipe this is: the kind that makes people linger, ask questions, and feel at home before they've even tasted it.
I started making this casserole during a particularly cold February when I needed something that felt like a hug from the inside out. My kids were skeptical at first because I told them it had chili powder, and they pictured something spicy and unfamiliar. But the spice is gentle, just enough to warm the back of your throat without any heat, and after the first bite they went quiet in that way kids do when they're too busy eating to complain. Now it's the dish they request when friends sleep over, and I've learned to double the recipe because six servings disappear faster than you'd think.
Ingredients
- Cooked chicken breast: I use rotisserie chicken from the store and shred it with my hands while it's still warm, which makes it tender and saves me from dirtying another pan.
- Long-grain white rice: The grains stay separate and fluffy as they absorb the broth, and I've learned not to rinse it beforehand because the starch helps thicken the sauce.
- Low-sodium chicken broth: This gives you control over the salt level, especially since the Parmesan and soup already bring plenty of seasoning.
- Onion and garlic: I mince the garlic by hand instead of using a press because it releases more oils and fills the kitchen with that deep, roasted smell.
- Red bell pepper: It adds a pop of sweetness and color, and I've found that dicing it small helps it blend into the casserole instead of standing out in big chunks.
- Frozen corn: I toss it in straight from the freezer without thawing, and it adds little bursts of sweetness that balance the savory richness.
- Condensed cream of garlic or garlic Parmesan soup: This is the secret ingredient that makes the sauce creamy and garlicky without needing a roux or multiple steps.
- Whole milk: It loosens the soup into a pourable sauce, and I've tried using skim milk before but the casserole turned out thinner and less luxurious.
- Parmesan cheese: I buy a block and grate it fresh because pre-shredded Parmesan has anti-caking agents that can make the sauce grainy.
- Mozzarella cheese: It melts into golden, bubbly pools on top, and I like to tear it by hand for uneven coverage that creates crispy edges.
- Chili powder, smoked paprika, oregano: These spices add warmth and depth without making the dish spicy, and the smoked paprika gives it a faint campfire flavor that's surprisingly cozy.
- Olive oil: I use it to sauté the vegetables because it can handle the heat without burning, and it adds a subtle fruity note to the base.
Instructions
- Preheat and prep:
- Set your oven to 375°F and grease a 9x13 inch casserole dish with butter or cooking spray. I like to use butter because it adds a faint richness to the edges as they bake.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the onion and bell pepper and cook for 3 to 4 minutes until they soften and smell sweet. Stir in the garlic and cook for just 1 minute, watching closely so it doesn't burn and turn bitter.
- Toast the rice:
- Add the uncooked rice, chili powder, smoked paprika, oregano, salt, and pepper to the skillet and stir constantly for 2 minutes. The rice will smell nutty and the spices will bloom, coating every grain with flavor.
- Assemble the casserole:
- Transfer the rice mixture to the prepared casserole dish, then add the cooked chicken and frozen corn if you're using it. Mix everything together with your hands or a spoon until it's evenly distributed.
- Make the sauce:
- In a bowl, whisk together the garlic Parmesan soup, chicken broth, and milk until smooth and pourable. Pour it over the casserole ingredients and stir gently to make sure the liquid reaches every corner of the dish.
- Add the cheese:
- Sprinkle the Parmesan and mozzarella evenly over the top, covering the entire surface. I like to leave a few bare spots so some of the rice gets crispy.
- Bake covered:
- Cover the dish tightly with foil and bake for 35 minutes. The foil traps steam, which cooks the rice through without drying it out.
- Finish uncovered:
- Remove the foil and bake for another 10 minutes until the cheese is golden and bubbling and the edges are starting to crisp. Let it rest for 5 minutes before serving so the sauce has time to thicken and cling to the rice.
Save to Pinterest One night I brought this to a potluck and watched a friend's husband go back for thirds, scraping the crispy edges from the corners of the dish. He told me it reminded him of something his grandmother used to make, though he couldn't remember the name, and I realized that's the beauty of a casserole like this. It doesn't need a fancy story or a complicated backstory, it just needs to taste like comfort and feel like home, and the rest takes care of itself.
How to Store and Reheat
I store leftovers in an airtight container in the fridge for up to four days, and I've found they reheat best in the oven at 350°F, covered with foil, for about 15 minutes. The microwave works in a pinch, but the rice can dry out, so I add a tablespoon of broth or water before heating. You can also freeze individual portions in freezer-safe containers for up to three months, and they thaw overnight in the fridge before reheating. I like to freeze them in single servings so I can pull one out on busy nights when cooking feels impossible.
Variations to Try
I've swapped the chicken for shredded turkey after Thanksgiving, and it worked beautifully with the same seasonings. If you want more heat, add a finely chopped jalapeño with the onion and bell pepper, or stir in a pinch of cayenne with the spices. For a vegetarian version, skip the chicken and add a can of drained black beans and extra corn, and use vegetable broth instead of chicken broth. I've also made this with brown rice, but you'll need to increase the baking time to about 55 minutes and add an extra half cup of broth.
What to Serve Alongside
This casserole is hearty enough to stand alone, but I like to serve it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Steamed broccoli or roasted green beans also work well, and sometimes I put out a basket of crusty bread for soaking up any extra sauce. On nights when I want something lighter, I'll serve it with a simple cucumber and tomato salad tossed in olive oil and red wine vinegar.
- A crisp green salad with lemon vinaigrette balances the creamy, cheesy richness.
- Steamed or roasted vegetables like broccoli, green beans, or asparagus add a fresh, bright contrast.
- Crusty bread or garlic bread is perfect for soaking up any extra sauce left in the dish.
Save to Pinterest This casserole has become one of those recipes I make without thinking, the kind I can put together while helping with homework or folding laundry. It's warm, it's easy, and it fills the house with the kind of smell that makes everyone ask when dinner will be ready.
Common Recipe Questions
- → Can I use brown rice instead of white rice?
Yes, but brown rice requires longer cooking time and more liquid. Increase chicken broth to 3.5 cups and baking time to 55-60 minutes covered.
- → Can I make this casserole ahead of time?
Absolutely. Assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the covered baking time if baking directly from cold.
- → What can I substitute for the garlic Parmesan soup?
Use cream of chicken soup plus 2 minced garlic cloves and 1/4 cup grated Parmesan cheese. You can also make a homemade white sauce with butter, flour, milk, garlic, and Parmesan.
- → How do I store and reheat leftovers?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or reheat the entire dish covered at 350°F for 20-25 minutes until warmed through.
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is perfect for this casserole. Simply shred or dice about 2 cups of meat, removing skin and bones. This saves time and adds extra flavor.
- → Is it possible to freeze this casserole?
Yes, freeze unbaked or fully cooked casserole for up to 3 months. Thaw overnight in refrigerator before baking or reheating. If baking from frozen, add 15-20 minutes covered baking time.