CHEESY GARLIC CHICKEN AND RICE BAKE WITH PARMESAN CREAM SAUCE
This cheesy garlic chicken and rice bake is creamy, comforting, and full of rich parmesan flavor. Tender chicken, buttery rice, and a smooth garlic parmesan cream sauce come together for an easy, family-friendly weeknight dinner everyone will love.
Ingredients
For the Casserole:
- 2 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 cup milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound boneless chicken breast cut into cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Fresh parsley chopped (optional)
For the Parmesan Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup grated parmesan cheese
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Prep the Chicken:
- Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Sauté in butter and oil until lightly browned.
Make the Parmesan Cream Sauce:
- Melt butter, sauté garlic, whisk in flour, then add milk. Cook until thick. Stir in parmesan, Italian seasoning, salt, and pepper.
Assemble the Bake:
- In a baking dish, add rice, chicken broth, milk, browned chicken, cream sauce, and half the mozzarella and cheddar. Stir to combine.
Bake:
- Bake at 375°F (190°C) for 35–40 minutes or until rice is tender.
Finish:
- Top with remaining cheese and broil 1–2 minutes until melted and golden.
Notes
- Make Ahead:
Assemble up to one day ahead, refrigerate, and bake when ready. - Add-Ins:
Mix in broccoli, spinach, peas, or mushrooms for extra flavor and nutrition. - Cheese Options:
Swap mozzarella with Monterey Jack or cheddar for a richer taste. - Serving Suggestions:
Serve with garlic bread, salad, or roasted vegetables. - Storage:
Refrigerate leftovers up to 3 days; reheat gently to avoid drying.