Description
Indulgent Cheesy Garlic Chicken and Rice Bake promises comfort with its creamy parmesan sauce and golden-brown crust. Rich flavors meld together, creating a satisfying meal that brings warmth to dinner tables and delights hungry families.
Ingredients
Scale
Main Protein and Base:
- 2 cups cooked chicken (shredded or diced)
- 1 ½ cups long-grain white rice (uncooked)
Cheeses:
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¾ cup grated Parmesan cheese
Additional Ingredients:
- 3 cups chicken broth
- ½ cup heavy cream
- 1 ½ cups milk
- ½ cup heavy cream
- 3 cloves garlic (minced)
- 2 tablespoons butter (melted)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup panko breadcrumbs (optional, for crunch)
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley (for garnish)
Seasonings:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Prepare the culinary workspace by heating the oven to 375F (190C) and coating a rectangular baking vessel with a light butter or cooking spray layer.
- Craft the luxurious Parmesan cream foundation by melting butter in a saucepan. Introduce minced garlic and allow it to release its aromatic essence for half a minute. Incorporate flour and whisk diligently to develop a smooth roux. Gradually introduce milk and cream, stirring consistently until the mixture transforms into a velvety consistency. Fold in Parmesan, season with salt, black pepper, and garlic powder, then remove from thermal source.
- Construct the casserole’s base by evenly distributing uncooked rice across the prepared dish. Pour chicken broth and cream, gently integrating the ingredients. Incorporate shredded chicken, creating a harmonious blend. Lavishly drape the Parmesan cream sauce over the mixture, ensuring comprehensive coverage. Generously shower cheddar, mozzarella, and additional Parmesan cheese across the surface.
- Elevate the dish’s texture by combining panko breadcrumbs with melted butter and scattering the mixture atop the casserole. Shield the creation with aluminum foil and bake for 35 minutes. Unveil the dish and continue baking for an additional 10-15 minutes until the cheese achieves a golden, effervescent appearance.
- Allow the casserole to rest and settle for five minutes. Adorn with freshly chopped parsley as a vibrant finishing touch. Serve immediately, presenting a decadent, creamy, and garlicky culinary experience.
Notes
- Select long-grain rice for best texture and even cooking, preventing mushy or undercooked grains.
- Keep extra chicken broth nearby to adjust moisture if rice appears too dry during baking.
- Substitute heavy cream with half-and-half or whole milk for lighter version, maintaining creamy consistency.
- Use rotisserie chicken for quicker preparation and added flavor depth without extra cooking time.
- Swap regular breadcrumbs with gluten-free panko for celiac-friendly option without compromising crispy topping.
- Reduce cheese quantity for lower-calorie version while maintaining rich, satisfying flavor profile.
- Add red pepper flakes or cayenne for subtle heat and complexity to the creamy sauce.
- Ensure chicken is thoroughly shredded and distributed evenly for consistent protein in each bite.
- Let casserole rest exactly 5 minutes to allow sauce to set and prevent runny consistency.
- Consider adding frozen vegetables like peas or spinach for increased nutritional value and color.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 528
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 130 mg