Description
Chicken Alfredo Rice Casserole is the ultimate comfort food combining tender baked chicken, creamy homemade Alfredo sauce, and perfectly cooked rice with peas, all topped with melted mozzarella cheese for a rich and satisfying meal. This easy-to-make casserole is perfect for family dinners or gathering with friends, delivering indulgent flavor with simple ingredients.
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)
Add-ins and Topping
- 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.
- Season the Chicken: In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.
- Bake the Chicken: Place the seasoned chicken in a baking dish and bake for 20-25 minutes or until fully cooked and internal temperature reaches 165°F (74°C). 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 lightly toast the rice.
- Simmer the Rice: Add 2 cups 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 4 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Simmer Sauce: Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5-7 minutes, allowing sauce to thicken slightly.
- Add Cheese and Seasonings: Stir in grated Parmesan cheese, salt, pepper, and optional nutmeg. Continue simmering 2-3 minutes until cheese melts and sauce is smooth.
- Adjust Seasonings: Taste the sauce and adjust salt and pepper as needed for balance.
- Preheat Oven for Assembly: Preheat oven to 350°F (175°C).
- Combine Ingredients: In a large bowl, mix together the cooked chicken, cooked rice, Alfredo sauce, and thawed peas until well combined.
- Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish, spreading evenly.
- Add Mozzarella Topping: Sprinkle shredded mozzarella cheese evenly over the casserole surface.
- Bake the Casserole: Bake for 20-25 minutes until the cheese is melted, bubbly, and casserole is heated through.
- Rest and Garnish: Remove from oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.
Notes
- For added flavor, you can use freshly grated Parmesan cheese rather than pre-grated.
- If preferred, substitute frozen peas with other vegetables like broccoli or spinach.
- Nutmeg adds a subtle warmth to Alfredo sauce but can be omitted if unavailable.
- Ensure chicken is cooked to at least 165°F internally to guarantee safety.
- You can prepare chicken and rice in advance to save time on assembly day.
