Description
Chicken Alfredo Rice Casserole combines tender baked chicken, creamy Alfredo sauce, and perfectly cooked rice for the ultimate comfort food experience. This hearty casserole is baked to golden perfection with melted mozzarella cheese on top and fresh parsley garnish, making it a satisfying family meal perfect for any occasion.
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!)
Additional Ingredients
- 1 cup frozen peas, thawed
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Preheat the oven to 375°F (190°C). Cut the chicken breasts into bite-sized pieces if desired for easier eating.
- Season the Chicken: In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper to evenly coat.
- Bake the 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). If baked whole, shred or dice the chicken once done.
- Cook the Rice: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the uncooked rice and stir constantly for 1-2 minutes to toast slightly.
- Add Broth and Simmer: Pour in the chicken broth and bring it to a boil. Reduce heat to low, cover the pan, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
- Make the Alfredo Sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Simmer the Cream: Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg if using. Continue to simmer for 2-3 minutes until the cheese melts and the sauce is smooth. Taste and adjust seasonings if needed.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). In a large bowl, combine the baked chicken, cooked rice, Alfredo sauce, and thawed peas, mixing until well incorporated.
- Prepare for Baking: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake the Casserole: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Finish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving for a bright, fresh finish.
Notes
- You can substitute frozen peas with green beans or broccoli for a different vegetable option.
- If you prefer a lighter version, use half-and-half instead of heavy cream, but the sauce may be less rich.
- Use freshly grated Parmesan cheese for better flavor and smoother melting.
- Let the casserole sit for a few minutes after baking to allow it to set for easier serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated covered to retain moisture.
