Description
Chicken Alfredo Rice Casserole is a rich and comforting dish combining tender baked chicken, creamy Alfredo sauce, and fluffy rice, all baked together with melted mozzarella cheese for the ultimate family-friendly meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Rice
- 1 tablespoon butter
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
Alfredo Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, but highly recommended!)
Assembly
- 1 cup frozen peas, thawed
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Preheat oven to 375°F (190°C). Optionally cut chicken breasts into bite-sized pieces for easier cooking and eating.
- Season the Chicken: In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper until evenly coated.
- Bake Chicken: Place the seasoned chicken in a baking dish and bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once done, shred or dice if the chicken was left whole.
- Cook the Rice: In a medium saucepan, melt butter over medium heat. Add the uncooked rice and stir constantly for 1-2 minutes to lightly toast the rice.
- Simmer Rice: Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed. Fluff with a fork and set aside.
- Make Alfredo Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Simmer Cream: Pour in heavy cream and bring to a gentle simmer. Lower heat and simmer for 5-7 minutes until the sauce thickens slightly.
- Add Cheese and Season: Stir in Parmesan cheese, salt, pepper, and optional nutmeg. Continue simmering for 2-3 minutes until cheese melts and sauce is smooth. Adjust seasoning to taste.
- Assemble Casserole: Preheat oven to 350°F (175°C). In a large bowl, combine the baked chicken, cooked rice, Alfredo sauce, and thawed peas. Mix well.
- Bake Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle shredded mozzarella cheese evenly on top.
- Final Baking: Bake for 20-25 minutes until the cheese is melted, bubbly, and the casserole is heated through.
- Serve: Remove from oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can add cooked mushrooms or spinach for added veggies.
- Use freshly grated Parmesan for best flavor.
- If short on time, use pre-cooked rotisserie chicken instead of baking raw chicken.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
