Garlic Butter Chicken and Rice Casserole: Comfort in a Dish

Garlic Butter Chicken and Rice Casserole offers a comforting blend of flavors for a quick and satisfying meal.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
3 cloves Garlic (minced) Provides aromatic flavor; use garlic powder if fresh is unavailable.
2 cups Cooked Rice The base texture for the casserole; brown or wild rice can be used for a healthier twist.
2 cups Shredded Chicken Offers protein; use leftovers or rotisserie chicken to save time.
1 can Cream of Chicken Soup Adds creaminess and helps bind the dish; cream of mushroom can be an alternative.
1 cup Chicken Broth Enhances flavor; opt for low-sodium broth for a healthier option.
1.5 cups Shredded Mozzarella Cheese Contributes a gooey, melty texture; swap with cheddar or a cheese blend for variety.
1 tablespoon Dried Parsley Adds freshness; use fresh parsley if available for a burst of flavor.
to taste Salt For seasoning; adjust to taste.
to taste Pepper For seasoning; adjust to taste.

For Extra Flavor

Spices (like thyme or paprika) Elevate the taste; consider adding for an extra flavor kick.
Vegetables (like bell peppers or peas) Add nutrition and variation; toss in any leftover veggies for a colorful dish.

Equipment

large skillet
Mixing bowl
9×13-inch baking dish

Method

Step-by-Step Instructions

Start by melting 2 tablespoons of butter in a large skillet over medium heat. Once the butter is shimmering, add 3 minced garlic cloves and sauté for about 1 minute until fragrant and pale golden, taking care not to burn it.
In a large mixing bowl, combine 2 cups of cooked rice, 2 cups of shredded chicken, and the sautéed garlic-butter mixture. Stir in 1 can of cream of chicken soup, 1 cup of chicken broth, 1 ½ cups of shredded mozzarella cheese, 1 tablespoon of dried parsley, and salt and pepper to taste. Mix thoroughly until all ingredients are evenly coated.
Preheat your oven to 375°F (190°C). Make sure your oven has a few minutes to reach temperature.
Spread the chicken and rice mixture evenly in the greased baking dish.
Sprinkle the remaining ½ cup of shredded mozzarella cheese evenly over the top of the casserole.
Carefully place the baking dish in your preheated oven and bake for 20-25 minutes.
Once baked, remove the casserole from the oven and allow it to cool for about 5-10 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 6mgCalcium: 20mgIron: 8mg

Notes

This casserole can be customized with various vegetables and spices based on availability and preference. Leftover chicken is a great time-saver.

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