This Cheesy Garlic Chicken & Rice Bake is a comforting one-pan dinner featuring tender chicken, creamy seasoned rice, plenty of melted cheese, and a buttery garlic topping. It’s easy to prepare and perfect for family meals or meal prep.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6

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Ingredients

For the Casserole

• 2 pounds (900 g) boneless, skinless chicken thighs or breasts
• 1 cup long-grain white rice, uncooked
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 can (10.5 oz/300 g) cream of chicken soup
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt (or to taste)
• 2 tablespoons butter, melted

Cheese Topping

• 2 cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Garnish

• Fresh parsley or thyme, chopped

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Instructions

Step 1: Preheat

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch baking dish.

Step 2: Prepare the Rice Mixture

In the baking dish, combine:

• Uncooked rice
• Chicken broth
• Milk
• Cream of chicken soup
• Onion
• Garlic
• Italian seasoning
• Paprika
• Garlic powder
• Onion powder
• Salt and pepper

Mix well until smooth.

Step 3: Add the Chicken

• Pat the chicken dry with paper towels.
• Season lightly with salt, pepper, and paprika.
• Arrange the chicken evenly over the rice mixture.

Step 4: Bake

• Cover tightly with foil.
• Bake for 50 minutes.

Step 5: Add the Cheese

• Remove the foil.
• Sprinkle the cheddar, mozzarella, and Parmesan evenly over the casserole.
• Drizzle with melted butter.

Step 6: Finish Baking

• Return to the oven uncovered for 15–20 minutes, or until the cheese is bubbly and golden and the chicken reaches an internal temperature of 165°F (74°C).

Step 7: Rest & Serve

• Let the casserole rest for 10 minutes before serving.
• Garnish with fresh parsley or thyme.

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Tips for Success

• Cover tightly with foil so the rice cooks evenly.
• Freshly grated cheese melts better than pre-shredded cheese.
• Let the casserole rest before serving to help the rice absorb the remaining liquid.
• If using chicken breasts, check for doneness a little earlier to prevent overcooking.

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Variations

Broccoli Chicken Bake

Add 2 cups of broccoli florets during the last 20 minutes of baking.

Bacon Ranch

Mix in ½ cup cooked crumbled bacon and 1 teaspoon ranch seasoning.

Mushroom Version

Add 1 cup sliced mushrooms with the rice mixture.

Spicy Southwest

Stir in diced green chilies, taco seasoning, and Pepper Jack cheese.

Low-Carb Version

Replace the rice with cauliflower rice and reduce the broth to 1 cup. Bake uncovered for about 35–40 minutes.

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Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze individual portions or the whole casserole for up to 3 months.

Reheating

• Oven: 350°F (175°C) for 20–25 minutes.
• Microwave: 2–3 minutes per serving, adding a splash of broth or milk if needed.

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Estimated Nutrition (Per Serving)

• Calories: 525
• Protein: 37 g
• Carbohydrates: 25 g
• Fat: 30 g
• Saturated Fat: 13 g
• Fiber: 1 g
• Sodium: 670 mg

Nutrition values are approximate and will vary depending on the ingredients used.

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Nut Information

This recipe is naturally peanut-free and tree nut-free.

Contains

• Milk (cheese, milk, cream of chicken soup)

Does Not Normally Contain

• Peanuts
• Tree nuts
• Eggs
• Fish
• Shellfish
• Sesame

May Contain

• Wheat/Gluten, depending on the brand of cream of chicken soup used.

Allergy Tips

• Use a certified gluten-free cream of chicken soup if needed.
• Always check cheese, broth, and soup labels for allergen and cross-contact information when cooking for someone with food allergies.

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Frequently Asked Questions (Q&A)

Q: Can I use brown rice instead of white rice?
Yes, but increase the broth to about 2½ cups and bake for an additional 20–25 minutes, as brown rice takes longer to cook.

Q: Can I prepare this casserole ahead of time?
Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to the baking time if starting from cold.

Q: Can I use rotisserie chicken?
Yes. Mix shredded cooked chicken into the rice mixture, cover and bake until the rice is tender, then top with cheese and bake uncovered until golden.

Q: What vegetables go well in this casserole?
Broccoli, spinach, peas, mushrooms, carrots, corn, or diced bell peppers are all excellent additions.

Q: How do I know when it’s done?
The rice should be tender, the chicken should reach 165°F (74°C) internally, and the cheese should be melted and lightly browned.

Q: What should I serve with this dish?
A green salad, steamed green beans, roasted asparagus, garlic bread, or roasted vegetables pair perfectly.

Q: Can I make this without condensed soup?
Yes. Replace it with 1 cup of homemade cream sauce (made from butter, flour, milk, and chicken broth) or use a mixture of heavy cream and additional broth seasoned to taste.

This Cheesy Garlic Chicken & Rice Bake is creamy, hearty, and loaded with melted cheese, making it a comforting one-dish meal that’s ideal for busy weeknights, family dinners, or make-ahead meal prep.