Cheesy Chicken and Rice Bake Recipe
This Cheesy Chicken and Rice Bake layers fluffy rice and Cajun-seasoned chicken with a homemade garlic Parmesan cream sauce, then tops everything with Colby Jack or pepper jack cheese and bakes until golden and bubbly.
Servings: 6
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.