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Cheesy Cajun Chicken and Rice Bake with Garlic Parmesan Cream Sauce

A warm, cheesy casserole that combines crispy and creamy textures with bold Cajun flavors, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs, cut into chunks Can substitute with turkey or tofu.
  • 1.5 cups long grain white rice
  • 3 cups chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream
  • 1.5 cups shredded mozzarella For topping.
  • 0.5 cup grated parmesan cheese For topping.
  • 1 medium red bell pepper, diced
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 stalks green onions, sliced For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion, garlic, and bell pepper, sautéing until they're soft.
  3. Add the chicken chunks, Cajun seasoning, smoked paprika, salt, and black pepper, cooking until the chicken is browned.
  4. Stir in the rice, ensuring it’s mixed well with the chicken and veggies. Add the chicken broth and heavy cream. Bring it to a gentle boil.
Baking
  1. Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
  2. Sprinkle the shredded mozzarella and grated parmesan on top generously.
  3. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden.
Serving
  1. Once out of the oven, let it sit for a few minutes. Garnish with sliced green onions on top before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or in the oven set at 350°F (175°C) until warmed through. Can be frozen for up to 2 months.