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Chicken Alfredo Rice Casserole

Indulgent Chicken Alfredo Rice Casserole for Comforting Nights

This Chicken Alfredo Rice Casserole is the ultimate comfort dish, combining tender chicken and fluffy rice in a creamy, velvety sauce.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Can substitute with cooked shrimp or sausage for different flavors.
  • 1 tablespoon olive oil Any neutral oil can be used.
  • 1 teaspoon garlic powder Fresh garlic can be substituted.
  • 1 teaspoon onion powder Fresh onion can be used.
  • ½ teaspoon dried oregano Italian seasoning is a suitable alternative.
  • ¼ teaspoon salt Adjust to taste.
  • ¼ teaspoon black pepper Can be omitted for milder flavor.
  • 1 tablespoon butter Use additional olive oil if desired.
For the Rice Base
  • 1 cup long-grain white rice, uncooked Brown rice or pilaf can be used.
  • 2 cups chicken broth Vegetable broth is a good vegetarian substitute.
For the Alfredo Sauce
  • 4 tablespoons butter Margarine can be used as a substitute.
  • 2 cloves garlic, minced Fresh garlic for added flavor.
  • 2 cups heavy cream Half-and-half or milk can be used for a lighter version.
  • ½ cup grated Parmesan cheese Plus more for topping.
  • ¼ teaspoon nutmeg Optional.
For the Final Touch
  • 1 cup frozen peas, thawed Other vegetables like spinach or bell peppers can be included.
  • ½ cup shredded mozzarella cheese Any melting cheese can work.
  • Fresh parsley, chopped Provides freshness.

Equipment

  • Oven
  • Mixing Bowl
  • Saucepan
  • Baking Dish
  • Stovetop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Cube the chicken breasts into bite-sized pieces. In a mixing bowl, combine chicken with olive oil, garlic powder, onion powder, oregano, salt, and pepper. Spread on a baking dish and bake for 20-25 minutes until internal temperature is 165°F (74°C).
  2. In a saucepan, melt 1 tablespoon of butter over medium heat. Add rice and stir for 1-2 minutes until lightly toasted. Pour in chicken broth, bring to a boil, cover, and reduce to simmer. Cook for 18-20 minutes or until liquid is absorbed and rice is fluffy.
  3. In a separate saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute. Carefully pour in heavy cream, letting it simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg, thickening for 5-7 minutes while stirring.
  4. In a mixing bowl, combine baked chicken, cooked rice, Alfredo sauce, and thawed peas. Stir until evenly coated. Pour into a greased baking dish and sprinkle shredded mozzarella on top.
  5. Bake the casserole for 20-25 minutes until cheese is melted and bubbly. Let cool for a few minutes before garnishing with parsley.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 47gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 10mg

Notes

This casserole can be prepared in advance, making it a perfect meal for busy weeknights. Experiment with vegetable additions for variety.

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