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This Cheesy Chicken and Rice Bake is layered with fluffy rice, tender Cajun-seasoned chicken and a homemade garlic Parmesan cream sauce, then covered in melted cheese and baked until golden and bubbly. It’s rich, creamy, and comforting, with fresh garlic, a touch of lemon, and plenty of savory flavor in every bite.
Behind This Cheesy Chicken and Rice Bake Recipe
If there’s one combination that never gets old in my kitchen, it’s chicken and rice. I’ve made so many variations over the years, from quick skillet dinners to easy casseroles, but this version is all about the creamy homemade sauce and that irresistible layer of golden, melted cheese.
Instead of cooking everything together in one pot, I prepare the rice and chicken separately, then make a buttery garlic Parmesan cream sauce in the same skillet used for the chicken. The sauce gets poured over everything before a generous layer of Colby Jack or pepper jack goes on top. Once it’s baked, the sauce settles into the rice and the cheese becomes beautifully bubbly around the edges.
It’s one of those hearty, comforting dinners that feels a little indulgent but is made with familiar ingredients. And if you’re short on time, rotisserie chicken makes a great shortcut without sacrificing that homemade flavor.
Tips From My Kitchen
- Cook the rice before assembling. This recipe uses fully cooked rice, which means the oven is only needed to heat everything through, meld the flavors and melt the cheese.
- Sear the chicken in batches. Give the diced chicken enough room in the skillet to develop a golden exterior rather than steaming.
- Use the same skillet for the sauce. Those flavorful browned bits left behind from cooking the chicken add another layer of savory flavor to the garlic Parmesan sauce.
- Keep the cream sauce at a gentle simmer. Half-and-half can separate over high heat, so avoid boiling it aggressively. Reduce the heat before stirring in the Parmesan.
- Freshly grate your cheese. Pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts. Freshly shredded cheese gives you the best creamy, bubbly topping.
- Taste before adding extra salt. Cajun seasoning, salted butter and Parmesan all contain salt, so adjust the seasoning only after the sauce comes together.
Ingredients You’ll Need & Why
This cheesy chicken and rice bake uses everyday ingredients, but the homemade garlic Parmesan sauce is what really brings everything together. You can easily adjust the seasonings and cheese depending on whether you prefer a mild, creamy casserole or something with a little kick.
Rice: Two cups of uncooked long-grain white rice or jasmine rice create the fluffy base. The rice is cooked separately before assembling so it stays tender and absorbs the sauce without becoming mushy.
Chicken: Two pounds of diced chicken tenderloins or boneless, skinless chicken breasts. You can also substitute cooked rotisserie chicken if you’re short on time.
Olive oil + Cajun seasoning: A drizzle of olive oil helps the seasoning cling to the chicken before searing. Cajun seasoning adds a little heat and savory flavor, but all-purpose or poultry seasoning works beautifully for a milder version.
Salted butter + fresh garlic: Five tablespoons of butter and six cloves of garlic create the rich, aromatic base of the sauce. Using the same skillet as the chicken adds even more flavor.
Half-and-half + Parmesan: Half-and-half gives the sauce a creamy consistency without being quite as heavy as using all heavy cream. Freshly grated Parmesan adds a salty, nutty flavor and helps thicken the sauce.
Additional seasonings: Cajun seasoning, black pepper, crushed red pepper flakes and a little salt round out the sauce. Adjust the red pepper flakes depending on how much heat you prefer.
Fresh lemon + parsley: A squeeze of lemon balances the richness of the butter and cream, while fresh parsley adds a little brightness and color.
Colby Jack or pepper jack cheese: Three cups of freshly shredded cheese create the golden, bubbly topping. Colby Jack is mild and creamy, while pepper jack adds a little heat.
How to Make Cheesy Chicken and Rice Bake
Because the rice and chicken are cooked before assembling, this casserole comes together in layers before heading into the oven. The homemade garlic Parmesan sauce is made right in the same skillet used for the chicken, so you get all that extra flavor without dirtying another pan.
1. Cook the Rice
Start by cooking the rice according to the package directions. Once it’s tender and fluffy, remove it from the heat and set aside while you prepare the chicken and sauce.
2. Season and Sear the Chicken
Toss the diced chicken with a drizzle of olive oil and Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium heat, then add the chicken in a single layer, working in batches if necessary.
Let the chicken cook for about 3 minutes per side, flipping once, until golden on the outside and cooked through. Transfer it to a bowl and loosely tent with foil to keep warm.
3. Make the Garlic Parmesan Cream Sauce
Reduce the skillet heat to medium-low and melt the butter. Add the minced garlic and sauté until fragrant, about 30-60 seconds, being careful not to let it brown.
Stir in the Cajun seasoning, black pepper, red pepper flakes and salt, then slowly whisk in the half-and-half. Bring the mixture to a gentle simmer and cook for about 3-5 minutes, until it begins to thicken slightly.
Reduce the heat to low and stir in the freshly grated Parmesan until melted and smooth. Turn off the heat and finish with fresh lemon juice and minced parsley. The sauce should be creamy and pourable, not overly thick, since it will continue to absorb into the rice as it bakes.
4. Layer the Chicken and Rice
Generously butter a 9×13-inch baking dish and spread the cooked rice evenly across the bottom. Arrange the seared chicken over the rice, then slowly pour the garlic Parmesan sauce over everything, making sure it reaches the corners and coats the chicken and rice.
Finish with an even layer of freshly shredded Colby Jack or pepper jack cheese.
5. Bake Until Golden and Bubbly
Bake uncovered at 375°F for 20–25 minutes, until the sauce is bubbling around the edges and the cheese is completely melted.
For an extra golden topping, switch the oven to broil for the final 1–3 minutes, watching closely so the cheese doesn’t burn. Let the casserole rest for about 5 minutes before serving.
Variations & Substitutions
Use rotisserie chicken: Substitute approximately 4 cups of cooked, shredded or diced rotisserie chicken for the freshly cooked chicken. It’s a great shortcut when you want to get dinner on the table faster.
Make it mild or spicy: Swap the Cajun seasoning for poultry or all-purpose seasoning, omit the red pepper flakes and use Colby Jack cheese for a creamy, family-friendly version. For a spicy take, top with pepper jack cheese. You can also increase the red pepper flakes for extra heat.
Swap the protein: Replace the chicken with mild or spicy Italian sausage, removed from its casing. Brown and crumble the sausage in a skillet, then drain any excess grease before making the garlic Parmesan sauce in the same pan. The sausage adds a rich, savory flavor that pairs beautifully with the creamy rice and melted cheese.
Change the cheese: Monterey Jack is another great option for a creamy, melty topping. You can also combine Colby Jack and pepper jack for a balance of mild and spicy flavors.
More Recipes to Try
If you love comforting chicken and rice dinners, my Garlic Parmesan Chicken Rice Casserole is a great shortcut version made with flavored rice and minimal prep. For something quicker, try my One-Pan Garlic Parmesan Chicken and Rice, where everything comes together on the stovetop. And if you’re craving more creamy, cheesy chicken recipes, my Chicken Alfredo Soup and Blackened Chicken Alfredo Sliders are two more favorites loaded with savory Parmesan flavor.
Have you tried this Cheesy Chicken and Rice Bake? If so, I’d love to hear what you thought! Leave a comment below with your questions or feedback. Your reviews help other readers in the Bad Batch Baking community and help me continue sharing recipes you love.
Be sure to tag me @BadBatchBaking on social media using #badbatchbaking so I can see your creations!
Cheesy Chicken and Rice Bake Recipe
Ingredients
Rice and Chicken
- 2 cups uncooked long-grain white rice or jasmine rice
- 2 lbs. chicken tenderloins or boneless skinless chicken breasts, diced into bite-sized pieces
- 2 tablespoons Cajun seasoning or all-purpose/poultry seasoning
- 2 tablespoons olive oil for cooking + more for coating chicken
Creamy Garlic Parmesan Sauce
- 5 tablespoons salted butter
- 6 cloves garlic minced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt or to taste
- 2 ½ cups half-and-half
- 2/3 cup freshly grated Parmesan cheese
- 1/2 lemon, juice of approximately 1 tablespoon
- 2 tablespoons freshly minced parsley
For Assembly
- butter for greasing the baking dish
- 3 cups freshly shredded Colby Jack or pepper jack cheese
Instructions
- Cook the rice. Prepare the rice according to the package directions. Once cooked, fluff with a fork and set aside.
- Season the chicken. Place the diced chicken in a large bowl. Drizzle with olive oil and sprinkle with 2 tablespoons Cajun seasoning or your preferred all-purpose seasoning. Toss until evenly coated.
- Cook the chicken. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed. Cook for approximately 3 minutes per side, flipping once, until golden and the internal temperature reaches 165°F. Transfer to a bowl and loosely tent with foil.
- Sauté the garlic. Reduce the skillet heat to medium-low. Add the butter and allow it to melt, then stir in the minced garlic. Cook for 30–60 seconds until fragrant, without browning.
- Season the sauce. Stir in the Cajun seasoning, black pepper, red pepper flakes and salt. Slowly whisk in the half-and-half until combined.
- Thicken the sauce. Bring to a gentle simmer and cook for approximately 3–5 minutes, stirring occasionally, until slightly thickened. Reduce the heat to low and stir in the Parmesan until completely melted and smooth.
- Finish the sauce. Turn off the heat and stir in the lemon juice and fresh parsley. Taste and adjust the seasonings as needed.
- Assemble. Preheat the oven to 375°F. Generously butter a 9×13-inch baking dish. Spread the cooked rice in an even layer, followed by the cooked chicken. Pour the garlic Parmesan sauce evenly over the chicken and rice, making sure it reaches the edges. Sprinkle the shredded Colby Jack or pepper jack cheese evenly over the top.
- Bake. Bake uncovered for 20–25 minutes, or until heated through, with the cheese fully melted and the edges golden and bubbly. For extra browning, broil for 1–3 minutes, watching carefully.
- Serve. Let rest for approximately 5 minutes before serving.
Notes
- Rotisserie chicken shortcut: Substitute approximately 4 cups cooked, shredded or diced rotisserie chicken. Season lightly and skip the chicken-searing step.
- Seasoning options: Cajun seasoning adds bold, savory flavor and a little heat. For a milder casserole, use all-purpose or poultry seasoning and omit the red pepper flakes.
- Use freshly shredded cheese: Freshly grated Parmesan and freshly shredded Colby Jack or pepper jack melt more smoothly than packaged shredded cheese.
- Don’t boil the cream sauce aggressively: Half-and-half can separate over high heat. Maintain a gentle simmer while thickening and reduce the heat before adding Parmesan.
- Salt to taste: Cajun seasoning, salted butter and Parmesan all contain salt. Taste the sauce before adding more.
- Storage: Refrigerate leftovers for up to 3–4 days. Reheat until hot throughout, adding a splash of milk or stock if needed.
- Make ahead: Assemble with promptly cooled ingredients, cover and refrigerate for up to 24 hours. Bake until the center reaches 165°F, allowing additional time for the chilled casserole.
The creamy parmesan sauce seeps between the rice, making every bite so creamy and flavorful. Add that golden, bubbly layer of cheese on top, and it’s seriously hard to resist!