Go Back

Chicken Parmesan Rice Casserole - Cozy, Cheesy, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, diced or shredded (rotisserie works well)
  • 1 1/2 cups uncooked long-grain white rice (not instant)
  • 3 cups low-sodium chicken broth
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté the garlic: In a small skillet, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30–60 seconds until fragrant. Don’t brown it.
  3. Mix the base: In the baking dish, stir together the uncooked rice, chicken broth, marinara sauce, sautéed garlic, Italian seasoning, red pepper flakes, and a pinch of salt and pepper.
  4. Add the chicken: Fold in the cooked chicken, distributing it evenly so every scoop gets some.
  5. First bake: Cover the dish tightly with foil. Bake for 35–40 minutes, until the rice is mostly tender and liquid is nearly absorbed. Give it a quick stir.
  6. Top with cheeses: Sprinkle mozzarella and half the Parmesan evenly on top.
  7. Make the crunchy topping: In a small bowl, mix panko with the remaining 1 tablespoon olive oil and the rest of the Parmesan. Scatter over the cheese layer.
  8. Final bake: Return to the oven, uncovered, for 10–15 minutes. The top should be golden and the casserole bubbly around the edges.
  9. Rest and garnish: Let it sit 5–10 minutes so the rice settles. Finish with chopped basil or parsley, and add a few extra grinds of black pepper.
  10. Serve: Spoon into bowls or plates. It pairs nicely with a crisp green salad or steamed broccoli.