This Chicken and Rice Bake is a cheesy, garlic and parmesan flavored casserole. It is a great recipe where you can quickly combine the ingredients and just toss it in the oven to cook.
Baked Chicken and Rice Casserole Recipe
I always use a rotisserie chicken in this casserole to make it super quick. Plus, the rice cooks in the oven as the casserole is baking so you don’t have to dirty any extra dishes. I’ve also included the ingredients for an optional cheese sauce to top your casserole, and in my opinion, it is SO worth the few extra steps!
I love this meal paired with with a side salad, some fruit and a slice of garlic bread. Really, you can’t go wrong with this one!
Ingredients for Cheesy Chicken and Rice Bake
- Jasmine Rice – Long Grain or Basmati Rice will work as well, just don’t use Minute Rice.
- Chicken (cooked & diced) – I always use rotisserie chicken which makes this a super quick dinner to throw together.
- Shredded Parmesan Cheese
- Garlic Powder
- Paprika
- Oregano
- Salt
- Pepper
- Chicken Broth
- Heavy Cream
- Shredded Cheddar Cheese
- Shredded Parmesan Cheese
Ingredients for Cheese Sauce for Serving
*This additional cheese sauce is technically an optional topping for serving, but I think it should be a requirement because it’s so good!
- Chicken Broth
- Heavy Whipping Cream
- Garlic Powder
- Salt
- Paprika
- Oregano
- Pepper
- Shredded Parmesan Cheese
- Shredded Cheddar Cheese
How to Make Baked Chicken and Rice Casserole
- Begin by preheating your oven to 350°F.
- Use a 2 quart baking dish and layer on the bottom the rice, cooked chicken, shredded parmesan cheese, and all of the seasonings (garlic, paprika, oregano, salt and pepper).
- Then, in a liquid measuring cup, combine the chicken broth and heavy cream.
- Slowly pour the liquid over the chicken and rice in the baking dish.
- Now, transfer the uncovered baking dish to the preheated oven and bake for 50 minutes.
- After 50 minutes, remove the casserole from the oven and fluff the rice up with a fork.
- Now, add the shredded cheeses to the top of the baked casserole.
- Return the chicken and rice bake to the oven for 5-10 minutes to melt the cheese.
- While the cheese is melting, make the cheese sauce for serving.
- In a small sauce pan, combine the chicken broth, heavy cream and all of the seasonings.
- Bring the liquid to a soft simmer.
- Next, add the shredded parmesan cheese and shredded cheddar cheese to the sauce pan.
- Whisk until the cheese has combined and the sauce has thickened.
- When serving, drizzle the cheese sauce on top of the plated chicken and rice bake.
- Enjoy!
Can I double this recipe?
Yes! If you want to make a larger casserole, just double all of the ingredients and bake in a 9×13 pan.
Recipes Similar to Chicken and Rice Bake
Baked Chicken and Rice Casserole
This Chicken and Rice Bake is a cheesy, garlic and parmesan flavored casserole. It is a great recipe where you can quickly combine the ingredients and just toss it in the oven to cook.
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Servings: 6 servings
Calories: 405kcal
Ingredients
- 1 cup uncooked rice I use jasmine, but long grain or basmati will work, too. Do not use minute rice.
- 1 1/2 cups diced rotisserie chicken
- 1/2 cup shredded parmesan cheese divided
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup shredded cheddar cheese
Cheese Sauce for Serving*
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/8 tsp black pepper
- 2/3 cup shredded parmesan cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350° F.
- In the bottom of a 2 qt baking dish, add the rice, diced cooked chicken, 1/3 cup shredded parmesan cheese and all of the seasonings (garlic, paprika, oregano, salt and pepper).
- In a liquid measuring cup, combine the chicken broth and heavy cream.
- Slowly pour the liquid over the chicken and rice in the baking dish.
- Transfer the uncovered baking dish to the oven and bake for 50 minutes.
- Remove from the oven and fluff the rice with a fork.
- Top with the shredded cheeses and return to the oven for 5-10 minutes to melt the cheese.
- While the cheese is melting, make the cheese sauce for serving.
- In a small sauce pan, combine the chicken broth, heavy cream and all of the seasonings. Bring to a soft simmer.
- Add the shredded parmesan cheese and shredded cheddar cheese. Whisk until combined and the sauce has thickened.
- To serve, drizzle the cheese sauce on top of the served chicken and rice.
- Enjoy!
Notes
*Technically the cheese sauce is optional. The chicken and rice is delicious without it, but I could eat this cheese sauce by the spoonful.
Tried this recipe?Mention @cookingwithkarli or tag #cookingwithkarli!
Nutrition
Calories: 405kcal | Carbohydrates: 4g | Protein: 23g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1277mg | Potassium: 224mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1209IU | Vitamin C: 1mg | Calcium: 394mg | Iron: 1mg
Hannah says
This recipe was delicious! I love how simple it was to assemble. I shredded the rotisserie chicken, used half for enchiladas and half for this recipe.
The only thing to keep in mind is that if you have people who eat more than a regular serving, you might need to adjust. I made this for two couples and two small kids and it was just enough.
Heather Brown says
This was a GREAT recipe!! Thanks for sharing! Don’t skip the sauce!!