Ingredients

2 tablespoons olive oil or unsalted butter

1 small onion, finely diced

2 cloves garlic, minced

1 ½ cups long-grain white rice, uncooked

3 cups low-sodium chicken broth

1 teaspoon salt, adjust to taste

½ teaspoon black pepper

1 teaspoon Italian seasoning

1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces

1 can (10.5 oz / 295 g) cream of chicken soup

4 oz (115 g) cream cheese, softened and cubed

½ cup sour cream

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: In a large skillet over medium heat, warm the olive oil or butter. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 3: Add the uncooked rice to the skillet and stir for 1–2 minutes to coat it with oil. Pour in the chicken broth, salt, pepper, and Italian seasoning. Bring to a gentle simmer, then turn off the heat.

Step 4: Spread the rice mixture evenly into the prepared baking dish. Arrange the bite-sized chicken pieces evenly over the rice.

Step 5: In a medium bowl, whisk together the cream of chicken soup, cream cheese, sour cream, and Parmesan cheese until smooth. Spread this creamy mixture evenly over the chicken and rice.

Step 6: Cover the baking dish tightly with foil and bake for 35–40 minutes, or until the rice is tender and the chicken is fully cooked.

Step 7: Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake uncovered for another 5–7 minutes until the cheese is melted and bubbly.

Step 8: Let the casserole rest for 5 minutes before garnishing with fresh parsley. Serve warm and enjoy.

Tips & Variations

Swap chicken breasts for thighs for juicier, more flavorful meat.

Use low-fat cream cheese and sour cream to lighten the dish without sacrificing creaminess.

Add chopped vegetables like bell peppers or mushrooms with the onions for extra flavor and nutrition.

For a spicier twist, sprinkle some crushed red pepper flakes into the creamy sauce.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s best to use white rice for this recipe to ensure the casserole cooks evenly. If using brown rice, pre-cook it before assembling the casserole.

How can I make this dish dairy-free?

Substitute the cream cheese, sour cream, and cheese with dairy-free alternatives such as coconut cream-based products and plant-based cheeses. Be sure to check labels for cooking suitability.