Save There's something about the smell of garlic hitting hot oil that makes you feel like you're about to create something special, and this casserole delivers exactly that promise. My sister called one Tuesday evening asking what I was making for dinner, and when I told her about this creamy garlic chicken and rice situation I was assembling, she invited herself over within the hour. The combination of tender rice, shredded chicken, and that luxurious garlic Parmesan sauce felt like comfort wrapped in melted cheese, and honestly, it's been a weeknight hero ever since.
I made this for a potluck once and watched people go back for thirds, which tells you everything you need to know. One friend actually asked for the recipe because she said it reminded her of a restaurant dish she'd been trying to recreate, and I loved being able to hand her something that simple yet impressive.
Ingredients
- Cooked chicken breast: Using pre-cooked or rotisserie chicken saves you a step and keeps things streamlined, though you can also poach and shred your own if you prefer control over seasoning.
- Long-grain white rice: This variety stays fluffy and doesn't clump together, which matters when you're building a casserole where each spoonful should feel distinct.
- Low-sodium chicken broth: Going low-sodium lets the garlic Parmesan soup shine without making the dish one-note salty.
- Onion and bell pepper: These soften into the rice and add sweetness that balances the savory elements, so don't skip the sauté step.
- Garlic: Fresh minced garlic is non-negotiable here—it transforms into something mellow and almost sweet as it bakes.
- Frozen corn: It's optional but adds little bursts of sweetness and color that make the finished dish feel more complete.
- Cream of garlic Parmesan soup: This is your flavor anchor, so if you can't find the exact variety, the substitution note will guide you through making it work.
- Whole milk: This creates a creamy sauce without being heavy, and it helps the rice cook through evenly.
- Parmesan and mozzarella cheese: Parmesan brings sharp, salty depth while mozzarella melts into silky richness—together they're magic.
- Chili powder, smoked paprika, and oregano: These spices add subtle warmth and complexity that keep the dish from tasting one-dimensional.
- Olive oil: It's the fat that carries all those aromatic flavors when you're sautéing the vegetables.
Instructions
- Get your oven ready and grease the dish:
- Preheat to 375°F and coat a 9x13 inch casserole dish with a light layer of oil or cooking spray. This prevents sticking and makes cleanup manageable later.
- Build flavor with aromatics:
- Heat olive oil in a large skillet over medium heat, then sauté the chopped onion and diced red bell pepper for 3 to 4 minutes until they start turning translucent and smell sweet. Add the minced garlic and cook for just one more minute—you want it fragrant but not brown.
- Toast the rice with spices:
- Stir in the uncooked rice along with the chili powder, smoked paprika, oregano, salt, and pepper, then cook for about 2 minutes while stirring constantly. This coats each grain in the spiced oil and begins the toasting process that adds depth.
- Combine in the casserole:
- Transfer everything from the skillet to your prepared casserole dish, then add the cooked chicken and corn if you're using it. Mix gently but thoroughly so everything is evenly distributed.
- Create the creamy sauce:
- In a separate bowl, whisk together the cream of garlic Parmesan soup, chicken broth, and whole milk until smooth with no lumps. Pour this mixture over the casserole ingredients and stir gently until the rice is moistened and suspended in the liquid.
- Crown with cheese:
- Sprinkle the shredded Parmesan cheese first, then top with an even layer of mozzarella. This layering matters because it creates different textures as it bakes.
- Bake covered, then unveiled:
- Cover the casserole tightly with foil and bake for 35 minutes, then remove the foil and bake for another 10 minutes until the rice is tender and the cheese on top is golden and bubbling at the edges. The uncovered time is crucial for that golden finish.
- Let it rest and serve:
- Remove from the oven and let it sit for 5 minutes before serving—this allows the casserole to set slightly so each serving holds together. Garnish with fresh herbs if you have them on hand.
Save There was a moment when my nephew took his first bite and said it tasted like a restaurant version of something his grandmother used to make, which made me realize this dish has that rare quality of feeling both nostalgic and fresh at the same time. It's become the kind of meal that people ask for specifically when they're coming over.
Making It Your Own
The beauty of this casserole is that it welcomes adjustments without falling apart, so feel free to play around with what you have in your pantry. I've added diced jalapeños for heat, swapped in frozen peas for the corn, and even used a mix of sharp cheddar and Gruyère when I was feeling fancy, and it worked beautifully each time.
Serving and Pairing Ideas
This dish is genuinely complete on its own, but a simple crisp green salad alongside it cuts through the richness and adds textural contrast that feels good on the palate. Steamed broccoli works wonderfully too if you want something with a bit more substance on the side.
Storage and Make-Ahead Notes
Leftovers keep well in the refrigerator for up to 3 days, and reheating is as simple as covering it loosely with foil and warming it gently in a 350°F oven until it's heated through. You can also assemble the entire casserole the night before, cover it, refrigerate it, and bake it straight from cold—just add a few extra minutes to the baking time.
- Freezing works too; just wrap it tightly after it's cooled completely and it'll keep for up to 2 months.
- When reheating from frozen, bake at 350°F covered with foil for about 45 minutes, then uncover for the last 10 minutes.
- This is the kind of meal that tastes even better the next day once the flavors have settled together.
Save This casserole has become one of those meals I make when I want to feel like I'm taking care of people, and it never disappoints. It's uncomplicated enough for a regular Tuesday but satisfying enough for company, and that's honestly all you can ask from a good dish.
Kitchen Guide
- → Can I use brown rice instead of white rice?
Brown rice requires more liquid and longer cooking time. Increase broth by ½ cup and extend baking time by 15-20 minutes. Check doneness before serving.
- → What can I substitute for the condensed garlic Parmesan soup?
Use cream of chicken soup plus 2 minced garlic cloves and ¼ cup grated Parmesan. Alternatively, make a homemade roux-based white sauce with garlic and Parmesan.
- → Can I assemble this ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to baking time since it will be cold.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm at 350°F until heated through.
- → Can I freeze this casserole?
Freeze unbaked or baked casseroles for up to 3 months. Thaw overnight in the refrigerator before baking. If freezing baked, cover tightly to prevent freezer burn.
- → What vegetables work well in this dish?
Beyond the suggested bell pepper and corn, try diced zucchini, spinach, mushrooms, or broccoli. Add hearty vegetables during sautéing and delicate ones like spinach just before baking.