Description
Chicken Alfredo Rice Casserole is the ultimate comfort food combining tender baked chicken, creamy homemade Alfredo sauce, fluffy white rice, and sweet peas all baked together for a cheesy, satisfying casserole perfect for family dinners.
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)
Casserole
- 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). Cut chicken breasts into bite-sized pieces if desired. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, oregano, salt, and pepper. Place seasoned chicken in a baking dish.
- Bake the Chicken: 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 the chicken if baked whole.
- Cook the Rice: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the uncooked rice and cook for 1-2 minutes while stirring constantly to toast slightly. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed. Fluff rice with a fork and set aside.
- Make the Alfredo Sauce: In a large saucepan, melt 4 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and let the sauce simmer for 5-7 minutes until it thickens slightly.
- Add Cheese and Seasonings: Stir in grated Parmesan cheese, salt, black pepper, and nutmeg if using. Continue simmering for another 2-3 minutes until the cheese melts and the sauce is smooth. Taste and adjust seasoning as needed.
- Assemble the Casserole: Preheat oven to 350°F (175°C). In a large bowl, combine the cooked chicken, cooked rice, Alfredo sauce, and thawed peas. Mix well.
- Bake the Casserole: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Final Bake: Bake for 20-25 minutes or until the cheese is melted, bubbly, and the casserole is heated through.
- Serve: Remove from oven and let the casserole cool for a few minutes. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- Nutmeg in the Alfredo sauce is optional but adds a warm, nutty flavor that enhances the dish.
- Feel free to substitute the peas with other vegetables like broccoli or mushrooms.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Ensure the chicken is fully cooked to 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: Chicken Alfredo Rice Casserole, creamy chicken casserole, baked chicken and rice, comfort food casserole, easy family dinner
