Creamy Garlic Chicken & Mushroom Rice Bake
A one-pan creamy chicken rice bake that’s pure comfort! Made with tender chicken, savory mushrooms, and fluffy rice in a rich garlic-Parmesan cream sauce this easy baked chicken and rice casserole is perfect for weeknight dinners or cozy family meals.
Ingredients:
2 cups cooked shredded chicken (or 1½ lbs raw diced chicken breast)
1 cup uncooked long-grain or jasmine rice
3 cups low-sodium chicken broth
1 (10.5 oz) can cream of chicken soup
½ cup heavy cream or milk
8 oz mushrooms, sliced
3 cloves garlic, minced
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons butter, cubed
Fresh parsley, chopped (for garnish)
Directions:
Preheat to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
In the dish, combine uncooked rice, chicken broth, cream of chicken soup, heavy cream, garlic, mushrooms, and all seasonings (garlic powder, onion powder, Italian seasoning, salt, pepper). Stir well.
Stir in the shredded or diced chicken, then top with butter cubes for extra creaminess.
Cover tightly with foil and bake 45–50 minutes (or 55–60 minutes if using raw chicken) until the rice is tender and the sauce thickens.
Uncover, sprinkle with mozzarella and Parmesan cheese, and bake an additional 10–15 minutes until the cheese is melted and golden.
Let cool for 5 minutes, garnish with fresh parsley, and serve warm.
Quick Details:
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Servings: 6
Calories: ~420 kcal per serving
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