Creamy Garlic Chicken Rice Casserole (Printable)

A comforting baked dish with tender chicken, creamy garlic sauce, and fluffy rice topped with crispy Parmesan breadcrumbs.

# What you'll need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Rice

02 - 1½ 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 - 1½ 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 - ½ teaspoon smoked paprika
15 - ½ teaspoon black pepper
16 - ½ teaspoon salt, or to taste
17 - ¼ teaspoon crushed red pepper flakes, optional

→ Toppings

18 - ½ cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - ¼ cup grated Parmesan cheese

# Method:

01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Sauté chopped onion and diced bell pepper for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - In a large bowl, combine sautéed vegetables, cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, whole milk, Parmesan cheese, mozzarella cheese, dried Italian herbs, smoked paprika, black pepper, salt, and frozen peas if using. Mix until well combined.
04 - Pour the mixture into the prepared casserole dish and spread evenly across the bottom.
05 - In a small bowl, combine panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle the mixture evenly over the casserole.
06 - Cover the casserole with aluminum foil and bake for 30 minutes in the preheated oven.
07 - Remove the foil and bake for an additional 10-15 minutes until the casserole is bubbly and the top is golden brown.
08 - Remove from oven and let the casserole rest for 10 minutes before serving to allow flavors to settle and structure to set.

# Expert Advice:

01 -
  • It comes together in under an hour without any of the anxiety that usually comes with timing multiple components.
  • The sauce is silky and forgiving, so even if your stovetop runs hot, everything turns out creamy and delicious.
  • You can prep this entirely beforehand and bake it when guests arrive, which honestly feels like magic on busy evenings.
02 -
  • Don't stir the casserole while it bakes—I learned this the hard way when impatience got the better of me and I ended up with mushy rice instead of individual grains.
  • The rice truly cooks in the oven using the liquid from the soups and milk, so don't shortcut by using pre-cooked rice or you'll end up with a soupy mess.
  • Check your cream soup labels for allergens because not all brands handle wheat and soy the same way, which matters if you're cooking for someone with restrictions.
03 -
  • Make the entire casserole the night before, cover it, refrigerate it, and simply bake it the next day—just add 5 extra minutes to the bake time since it's starting cold.
  • If your oven runs hot, check for doneness at 35 minutes total rather than waiting the full time, and tent loosely with foil if the top is browning too fast.
  • Leftovers actually taste better the next day because the flavors continue to meld, and you can reheat gently in a 325°F oven until warmed through.
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