Creamy Garlic Chicken Rice Casserole (Print Version)

Tender chicken and rice baked with garlic Parmesan soup, corn, and melted cheese. Comforting one-dish dinner.

# What You’ll Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

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 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, adjust to taste
17 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add uncooked rice to the skillet along with chili powder, smoked paprika, oregano, salt, and pepper. Stir constantly for 2 minutes to coat the rice evenly with spices.
04 - Transfer the seasoned rice mixture to the prepared casserole dish. Add cooked chicken and corn if using. Mix thoroughly to distribute ingredients evenly.
05 - In a bowl, whisk together condensed garlic soup, chicken broth, and milk until completely smooth. Pour the mixture over the casserole ingredients and stir gently to combine.
06 - Sprinkle Parmesan and mozzarella cheese evenly across the top of the casserole.
07 - Cover the casserole tightly with foil and bake for 35 minutes at 375°F.
08 - Remove foil and bake for an additional 10 minutes until the rice is tender and the top is golden and bubbling. Allow to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

# Additional Tips::

01 -
  • It uses pantry staples and a rotisserie chicken, so you can pull it together on a weeknight without planning ahead.
  • The garlic Parmesan soup adds a creamy, tangy richness that tastes like you spent hours building layers of flavor.
  • Everything bakes in one dish, which means less cleanup and more time to sit down and actually enjoy dinner.
  • Leftovers reheat beautifully and somehow taste even better the next day when the rice has soaked up all the sauce.
02 -
  • Don't skip the resting time after baking, because the casserole will look soupy at first but the rice absorbs the liquid as it cools.
  • If your rice isn't tender after 45 minutes, add a splash of broth or water, cover with foil, and bake for another 5 to 10 minutes.
  • Stir the casserole gently before adding the cheese so the liquid is evenly distributed, or you'll end up with dry spots and soggy spots.
03 -
  • Grate your own Parmesan from a block instead of using pre-shredded cheese, because it melts smoother and tastes sharper.
  • If you can't find garlic Parmesan soup, use cream of chicken soup and stir in 2 minced garlic cloves and a quarter cup of grated Parmesan.
  • Let the casserole rest uncovered for 5 minutes after baking so the sauce thickens and clings to the rice instead of pooling at the bottom.
  • For extra crispy cheese on top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
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