Save to Pinterest There's something about a casserole that fills your kitchen with warmth before anyone even takes a bite. I stumbled onto this creamy garlic chicken and rice dish on a Wednesday evening when I had leftover rotisserie chicken, uncooked rice, and the vague sense that dinner needed to happen without much fuss. What started as a desperate attempt to avoid takeout turned into something my family asked for by name the following week. The magic is in how the rice absorbs all that garlicky, cheesy broth while everything bakes together—no babysitting required.
I made this for my neighbor when she came home from the hospital, and honestly, watching her face light up when she smelled it baking felt more meaningful than any get-well card. Her kids devoured it, and she had leftovers that lasted three days. That's when I realized this casserole wasn't just easy—it was the kind of food that says you care without making a production out of it.
Ingredients
- Cooked chicken breast (2 cups, shredded or diced): Use rotisserie chicken from the store if you're short on time—it's already seasoned and tender, and nobody will know the difference.
- Uncooked long-grain white rice (1 1/2 cups): Don't use instant rice here; it'll turn to mush before the casserole finishes baking.
- Low-sodium chicken broth (3 cups): The low-sodium part matters because the soup and cheese are already salty.
- Onion (1 medium, finely chopped) and red bell pepper (1 diced): These soften into the sauce and add sweetness that balances the garlic.
- Garlic (3 cloves, minced): Fresh is absolutely worth it here—it's the whole personality of this dish.
- Frozen corn (1 cup, optional): I skip it sometimes, but when I include it, it adds a gentle pop of sweetness.
- Condensed cream of garlic or garlic Parmesan soup (1 can, 10.5 oz): This is your flavor shortcut and thickener all in one.
- Whole milk (1 cup): Don't use skim—the richness of whole milk makes the sauce taste like you spent hours making it from scratch.
- Parmesan cheese (1 cup, shredded) and mozzarella cheese (1 cup, shredded): The Parmesan adds tang and depth, while the mozzarella melts into that gorgeous golden layer on top.
- Chili powder, smoked paprika, dried oregano, black pepper, salt (as listed): These spices live so quietly in the background that you might not notice them individually, but skip any and something feels off.
- Olive oil (2 tbsp): Just enough to soften the vegetables without making the dish greasy.
Instructions
- Set the stage:
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish—this step feels small, but a well-oiled dish means you'll actually get the casserole out in one piece when it's done.
- Soften the aromatics:
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion and diced red bell pepper for 3–4 minutes until they start to turn tender and translucent. Add the minced garlic and cook for just 1 minute until the whole skillet smells incredible.
- Toast the rice:
- Stir in the uncooked rice along with the chili powder, smoked paprika, oregano, salt, and pepper, cooking for about 2 minutes while stirring constantly so every grain gets coated with the spices and oil. You'll notice the rice starts to look a little glossy and the spices bloom—that's exactly what you want.
- Build the casserole:
- Transfer the entire onion-rice mixture to your prepared casserole dish, then scatter in the cooked chicken and frozen corn (if using), stirring everything together so it's evenly distributed.
- Create the creamy sauce:
- In a bowl, whisk together the condensed soup, chicken broth, and whole milk until completely smooth with no lumps, then pour it gently over the casserole ingredients and stir just enough to combine everything loosely. The rice will still be dry at this point, but that's fine—it's about to absorb all that liquid.
- Top with cheese:
- Sprinkle the shredded Parmesan and mozzarella evenly over the top, making sure you get a little coverage across the whole surface so the cheese can melt and brown together.
- Bake covered:
- Cover the casserole tightly with foil and slide it into the oven for 35 minutes—the foil traps steam, which cooks the rice gently and keeps everything moist.
- Finish golden:
- Remove the foil and bake for an additional 10 minutes until the rice is tender, the sauce is bubbling gently around the edges, and the cheese on top has turned golden brown and slightly crispy. If the cheese isn't golden after 10 minutes, give it another 2–3 minutes, but keep an eye on it so it doesn't burn.
- Rest and serve:
- Let the casserole sit for 5 minutes before serving—this helps the rice set and makes it easier to portion without everything falling apart onto the plate.
Save to Pinterest My cousin brought her newborn over about a month after she had him, and while everyone fussed over the baby, she quietly asked if I could make this casserole again because she'd been craving it since the hospital delivery. Something about this dish made her feel like things were normal again, even when her whole world had shifted. That's when I understood that comfort food isn't really about the ingredients—it's about what it represents.
Smart Substitutions & Tweaks
If you can't find cream of garlic or garlic Parmesan soup, swap it for regular cream of chicken soup and add 2 minced garlic cloves plus 1/4 cup grated Parmesan directly to the milk mixture—you'll lose a tiny bit of that concentrated garlic flavor, but the dish still comes together beautifully. For heat lovers, chop up a fresh jalapeño and sauté it with the onions and peppers, or stir in some red pepper flakes right into the sauce. I've also made this with brown rice (add 15 minutes to the baking time) and even tried half white rice, half wild rice blend for a nuttier texture.
What to Serve Alongside
This casserole is rich and filling on its own, but a crisp green salad with a sharp vinaigrette on the side cuts through the creaminess beautifully and feels like a complete meal. Steamed broccoli or roasted green beans work just as well if you want something warm, and honestly, the simplicity is the point—you've already done all the heavy lifting in that one dish. I've even paired it with a crusty bread for soaking up any extra sauce left on the plate.
Storage & Reheating
This casserole reheats better than almost any dish I know—the flavors actually deepen after a day or two in the refrigerator. Store leftovers in an airtight container for up to 4 days, and when you're ready to eat again, cover it loosely with foil and warm it in a 350°F oven for about 15–20 minutes until it's heated through and bubbling gently at the edges. You can also freeze it unbaked (just cover tightly with plastic wrap and foil) for up to 3 months—thaw it overnight in the fridge and add 10–15 extra minutes to the baking time.
- Reheat gently to keep the rice from drying out: The foil is your friend here too—it prevents the top from browning too much while the inside warms through.
- The casserole actually tastes better the next day: The rice continues to absorb flavors overnight, making it creamier and more cohesive than fresh from the oven.
- Freeze with confidence: This dish was made for busy weeks when you need dinner to happen without thinking.
Save to Pinterest This casserole has become my answer to so many kitchen situations—the night I forgot to plan dinner, the week someone needed comfort food delivered, the afternoon I wanted to feel like I'd cooked something impressive without the stress. It's the kind of dish that proves you don't need fancy ingredients or complicated techniques to feed people something they actually want to eat.
Recipe Questions
- → Can I use brown rice instead of white rice?
Brown rice requires more liquid and longer cooking time. Increase broth by 1/2 cup and extend baking to 50-60 minutes, checking for tenderness.
- → What can I substitute for the canned garlic Parmesan soup?
Use cream of chicken soup plus 2 minced garlic cloves and 1/4 cup grated Parmesan. You can also make a homemade béchamel 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 the baking time if baking cold from the refrigerator.
- → 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 with foil and warm at 350°F until heated through.
- → Can I freeze this casserole?
Assemble and freeze before baking. Thaw overnight in the refrigerator, then bake as directed. For best results, add the cheese topping just before baking.
- → What other proteins work well in this dish?
Rotisserie chicken, turkey breast, or even diced ham work beautifully. For a vegetarian version, use white beans or chickpeas instead of chicken.