Garlic Parmesan Chicken and Rice Casserole

Some nights call for comfort food that feels like a warm hug, the kind of dish you can scoop straight from the oven and savor slowly. This Garlic Parmesan Chicken and Rice Casserole was born from those evenings when you want something creamy, filling, and deeply satisfying without standing over the stove for hours. It’s cozy, family friendly, and delivers big flavor with minimal effort, making dinner feel both special and effortless.

Why This Recipe Will Be Your New Favorite

There’s something incredibly comforting about tender chicken, creamy rice, and layers of savory garlic and Parmesan coming together in one dish. Trust me, you’re going to love this, it’s rich without being heavy and simple without being boring. This one’s a total game-changer for busy weeknights or relaxed weekend dinners when you want maximum flavor with minimal cleanup.

Behind the Recipe

This recipe came together on a chilly evening when I was craving something creamy and garlicky, but still practical enough to feed everyone at the table. It’s inspired by those classic baked casseroles that always seem to disappear first at potlucks, the ones everyone asks about. I wanted a version that felt homemade and indulgent, yet easy enough to make again and again without overthinking it.

Ingredients You’ll Need

These ingredients work together to create a casserole that’s creamy, cheesy, and packed with savory depth, where every bite feels comforting and familiar.

1. Boneless skinless chicken breast: 450 g cut into bite sized pieces, provides lean protein and stays tender while baking.
2. Uncooked long grain white rice: 200 g, forms the hearty base and absorbs all the creamy, garlicky flavors.
3. Chicken broth: 480 ml, adds moisture and savory depth to help the rice cook evenly.
4. Heavy cream: 240 ml, creates that rich, velvety texture throughout the casserole.
5. Grated Parmesan cheese: 120 g, delivers nutty, salty flavor and helps bind everything together.
6. Shredded mozzarella cheese: 150 g, adds irresistible stretch and creamy melt.
7. Garlic cloves: 4 cloves minced, infuses the dish with bold aromatic flavor.
8. Unsalted butter: 30 g, enhances richness and helps sauté the garlic gently.
9. Onion powder: 1 teaspoon, adds subtle sweetness and depth.
10. Italian seasoning: 1 teaspoon, brings a balanced blend of herbs.
11. Salt: 1 teaspoon or to taste, sharpens all the flavors.
12. Black pepper: 0.5 teaspoon, adds gentle warmth.
13. Fresh parsley: 2 tablespoons finely chopped, brightens the finished dish.

Time Needed to Make This Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Special Equipment You’ll Need

This recipe is straightforward and doesn’t require anything fancy, just a few reliable kitchen tools.

Oven-safe baking dish: Holds everything together and allows even baking.
Large skillet: Used to lightly cook the chicken and bloom the garlic for maximum flavor.
Mixing spoon: Helps combine the ingredients evenly without breaking the rice grains.

Step-by-Step Instructions

Let’s walk through this together, it’s easier than it looks and very forgiving, so you can cook with confidence.

1. Preheat the oven: Set your oven to 190°C and lightly grease your baking dish to prevent sticking.
2. Cook the garlic: Melt the butter in a large skillet over medium heat, then add the minced garlic and cook for about 30 seconds until fragrant but not browned.
3. Sauté the chicken: Add the chicken pieces to the skillet, season with salt, pepper, onion powder, and Italian seasoning, then cook just until the outside turns opaque.
4. Assemble the casserole: Spread the uncooked rice evenly in the baking dish, then layer the chicken and garlic mixture on top.
5. Add liquids and cheese: Pour in the chicken broth and heavy cream, then sprinkle the Parmesan and half of the mozzarella evenly over everything.
6. Mix gently: Stir lightly to ensure the rice is submerged and the ingredients are well distributed.
7. Bake covered: Cover the dish tightly with foil and bake for 35 minutes until the rice is tender.
8. Finish uncovered: Remove the foil, add the remaining mozzarella, and bake for another 10 minutes until bubbly and golden.
9. Rest and garnish: Let the casserole rest for 5 minutes, then sprinkle with fresh parsley before serving.

Serving Suggestions & Presentation Tips

Serve this casserole straight from the oven while it’s still bubbling and gloriously creamy. A sprinkle of fresh parsley adds a pop of green against the golden cheese. Pair it with a crisp green salad or lightly steamed vegetables to balance the richness. For presentation, scoop generous portions onto warm plates and let those cheese pulls shine, it’s part of the experience.

Extra Tips for Best Results

A few simple tips can make this casserole absolutely perfect every time.

• Make sure the rice is fully submerged before baking so it cooks evenly.
• Use freshly grated Parmesan for the best flavor and smooth melting.
• Let the casserole rest briefly after baking to allow the sauce to thicken.
• Taste and adjust seasoning before baking if needed.

Variations You Can Try

You can easily customize this dish to suit your taste or what you have on hand.

1. Add sautéed mushrooms for an earthy flavor that pairs beautifully with garlic and cheese.
2. Stir in baby spinach just before baking for a touch of color and freshness.
3. Use brown rice instead of white, increasing the broth by 120 ml and baking time slightly.
4. Add roasted broccoli florets for extra texture and a subtle roasted note.

Make Ahead and Storage

This casserole is perfect for planning ahead, which makes life so much easier. You can assemble it fully, cover tightly, and refrigerate for up to 24 hours before baking. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of broth or cream to keep it creamy and tender.

Nutrition Facts

Servings: 4
Calories per serving: 620
Note: These are approximate values.

FAQ’s

1. Can I use cooked rice instead of uncooked rice?

Yes, but the texture will change slightly. If using cooked rice, reduce the broth by half and shorten the baking time, checking for creaminess rather than doneness.

2. Can I make this dish lighter?

You can substitute half of the heavy cream with milk and reduce the cheese slightly. The casserole will still be creamy but less rich.

3. What type of rice works best?

Long grain white rice works best because it cooks evenly and stays fluffy while absorbing the sauce.

4. Can I use chicken thighs instead of chicken breast?

Absolutely, boneless skinless chicken thighs add extra juiciness and flavor, just keep the same weight.

5. How do I prevent the rice from being undercooked?

Make sure the dish is tightly covered during the first bake and that the rice is fully submerged in liquid.

6. Can I freeze this casserole?

Yes, freeze it after baking and cooling completely. Thaw overnight in the refrigerator before reheating.

7. Is this recipe kid friendly?

Very much so, the creamy texture and mild garlic flavor are usually a hit with kids.

8. Can I add vegetables directly without cooking them first?

Yes, tender vegetables like spinach or zucchini can be added raw, but firmer ones should be lightly cooked first.

9. How do I reheat leftovers without drying them out?

Add a small splash of broth or cream before reheating and cover loosely to retain moisture.

10. Can I double this recipe for a crowd?

Yes, simply double all ingredients and use a larger baking dish, adding a few extra minutes to the baking time if needed.

Conclusion

This Garlic Parmesan Chicken and Rice Casserole is the kind of recipe that earns a permanent spot in your rotation, comforting, reliable, and deeply satisfying. Let me tell you, it’s worth every bite, and I hope it brings the same cozy joy to your table as it does to mine.

Print