Garlic Butter Chicken and Rice Casserole 30 Minutes Easy Delicious

ByMadison Rae
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Garlic Butter Chicken and Rice Casserole: 30 Minutes Easy Delicious

If there’s one dish that embodies comfort and convenience, it’s the Garlic Butter Chicken and Rice Casserole. Perfect for busy weeknights, this delightful recipe combines tender chicken, buttery garlic flavor, and creamy rice—all baked to golden perfection in just 30 minutes! With minimal fuss and maximum flavor, it’s the ideal solution for family dinners or quick meals.

Why Make This Recipe

  • Time-Saver: Ready in just 30 minutes, it’s a lifesaver on busy days.
  • Creamy and Flavorful: The combination of garlic and butter adds a rich taste to even the simplest ingredients.
  • Crowd-Pleaser: This dish is sure to satisfy both kids and adults alike, making it perfect for family dinners.

Garlic Butter Chicken and Rice Casserole stands out because of its perfect blend of comfort and ease. With just a handful of ingredients and a short baking time, you can prepare a mouthwatering meal that feels gourmet without the effort.

Step-by-Step Guide to Making Garlic Butter Chicken and Rice Casserole

Get ready to whip up this delightful casserole! Follow this straightforward guide:

Ingredients

  • 2 cups cooked white rice
  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon dried parsley
  • Salt and pepper to taste

Directions

  1. Start by melting the butter in a skillet over medium heat. Once the butter is hot, add the minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, the sautéed garlic-butter mixture, cream of chicken soup, and chicken broth. Stir until everything is well incorporated. Then, stir in half of the shredded mozzarella cheese, the dried parsley, and season with salt and pepper to taste.
  3. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the chicken and rice mixture evenly in the dish. Top with the remaining mozzarella cheese. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden-brown on top.

Garlic Butter Chicken and Rice Casserole 30 Minutes Easy Delicious

Storage Tips for Garlic Butter Chicken and Rice Casserole

Properly storing your casserole is essential to enjoying leftovers at their best. Here’s how to keep this delicious dish fresh:

  • Refrigerator: Store in an airtight container for up to 3-4 days.
  • Freezer: Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
  • Temperature: Ensure the storage temperature stays below 40°F (4°C) in the fridge and 0°F (-18°C) in the freezer.

Serving Suggestions for Garlic Butter Chicken and Rice Casserole

To elevate your dining experience, consider these serving suggestions:

  • Serve with a side of steamed vegetables to add freshness and color to your plate.
  • Pair with a simple green salad drizzled with vinaigrette for a balanced meal.
  • For an extra touch, sprinkle fresh herbs like parsley or basil on top before serving to brighten the dish.

Tips to Make Garlic Butter Chicken and Rice Casserole

  1. Use Fresh Ingredients: Fresh garlic enhances the flavor significantly—don’t use garlic powder if you can help it!
  2. Customize Your Cheese: Feel free to mix different types of cheese; cheddar or Monterey Jack can offer a unique twist.
  3. Add Vegetables: Incorporate frozen peas, spinach, or bell peppers for added nutrition and color.

Make sure to tailor the dish to your liking, as its versatility allows for plenty of creativity in the kitchen.

Variation Ideas

  • Herb Variation: Consider adding herbs like thyme or rosemary in addition to the parsley for a more aromatic flavor profile.
  • Spicy Kick: If you enjoy a bit of heat, add diced jalapeños or a splash of hot sauce to the casserole mixture.

FAQs

Q: Can I use uncooked chicken?
A: Yes, you can use uncooked diced chicken. Just make sure to cook it thoroughly before adding it to the casserole.

Q: How can I make this dish healthier?
A: Substitute brown rice for white rice and use low-fat cream of chicken soup for a healthier option.

Q: Is this recipe kid-friendly?
A: Absolutely! Its creamy texture and cheesy goodness make it a big hit with kids, and you can adjust the flavors to be milder if needed.

This Garlic Butter Chicken and Rice Casserole not only delights with its robust flavors; it also serves as a reminder of cozy nights spent around the dinner table. It’s a dish that nurtures the soul while fitting seamlessly into even the busiest of lifestyles. Give it a try, and you might just find a new favorite go-to recipe!

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Garlic Butter Chicken and Rice Casserole

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: N/A
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Description

A creamy and flavorful casserole featuring tender chicken and buttery garlic rice, baked to perfection in just 30 minutes.

Ingredients

Scale
  • 2 cups cooked white rice
  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon dried parsley
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. In a large bowl, combine the cooked rice, shredded chicken, garlic-butter mixture, cream of chicken soup, and chicken broth. Stir until well incorporated. Add half of the mozzarella cheese, parsley, salt, and pepper.
  3. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the mixture evenly. Top with remaining mozzarella cheese.
  4. Bake for 20-25 minutes, until bubbly and cheese is melted and golden-brown.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Keywords: casserole, chicken, comfort food, quick recipe, easy dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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