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Garlic Butter Chicken Rice Casserole, a delicious and easy weeknight meal, is shown as a featured image.

Irresistible Garlic Butter Chicken Rice Casserole

This garlic butter chicken rice casserole is a comforting and flavorful dish perfect for a weeknight dinner or special occasion. It features tender chicken thighs, perfectly cooked parboiled rice, and a rich garlic butter sauce, topped with a generous layer of melted cheese. The combination of savory, creamy, and slightly nutty flavors makes it an irresistible family favorite.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups parboiled rice, uncooked
  • 6 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • large skillet
  • Large bowl
  • 9x13-inch baking dish
  • aluminum foil
  • measuring cups and spoons
  • Oven
  • cutting board
  • knife

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 5 minutes. Be careful not to burn the garlic.
  3. Add the chicken pieces to the skillet and cook until lightly browned on all sides, but not fully cooked through. We're aiming for searing the outside to lock in moisture.
  4. In a large bowl, combine the uncooked parboiled rice, sautéed chicken and garlic-onion mixture, chicken broth, heavy cream, Italian seasoning, salt, and pepper. Mix well to ensure the rice is evenly distributed.
  5. Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle with the grated Parmesan cheese and shredded Mozzarella cheese.
  6. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  7. Remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the cheese is melted and bubbly.
  8. Let the casserole rest for 10 minutes before serving.
  9. Garnish with fresh chopped parsley.

Notes

For a richer flavor, brown the butter in the skillet before adding the garlic and onion. You can substitute chicken breast for chicken thighs, but be sure to marinate the chicken breast beforehand to prevent it from drying out. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.