If you have ever dreamed of a meal that wraps you in a warm, cheesy hug with every bite, then this Chicken Alfredo Rice Casserole Recipe is exactly what you need. Combining tender pieces of baked chicken, creamy Alfredo sauce, fluffy rice, and melty mozzarella, this dish is the ultimate comfort food that feels fancy but is incredibly easy to make. Whether it’s a family dinner or a potluck favorite, you’ll love how the rich flavors and cozy textures come together effortlessly in one delightful casserole.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the rich flavor and creamy texture that make this casserole so irresistible. From aromatic herbs to smooth, creamy sauce components, these simple ingredients come together to create a dish that’s elegant yet homey.
- Boneless, skinless chicken breasts: The star protein that stays tender and flavorful when baked.
- Olive oil: Helps season and moisten the chicken before baking.
- Garlic powder & onion powder: Adds subtle depth and aromatic warmth to the chicken.
- Dried oregano: Brightens savory notes with herbaceous undertones.
- Salt and black pepper: Essential seasonings that bring all flavors to life.
- Butter: Used multiple times to add richness to rice, sauce, and cooking process.
- Long-grain white rice: The tender, fluffy base that soaks up all the delicious sauce.
- Chicken broth: Provides moisture and savory depth to the rice as it cooks.
- Minced garlic: Infuses the Alfredo sauce with aromatic intensity.
- Heavy cream: The heart of the Alfredo sauce that makes it luxuriously creamy.
- Grated Parmesan cheese: Adds a nutty, salty punch that defines Alfredo sauce.
- Nutmeg (optional): A tiny pinch brings subtle warmth and complexity to the sauce.
- Frozen peas: Pops of sweetness and color to brighten the casserole.
- Shredded mozzarella cheese: Melts over the top, creating a bubbly, golden crust.
- Fresh parsley: A fresh, herbaceous finishing touch for garnish.
How to Make Chicken Alfredo Rice Casserole Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C). Cut the chicken breasts into bite-sized pieces if you prefer easier serving and eating. Toss the chicken with olive oil, garlic powder, onion powder, oregano, salt, and pepper in a bowl to ensure every bite is flavorful. Spread the seasoned chicken evenly in a baking dish and bake for 20-25 minutes until cooked through and juicy inside. Shred the chicken if baked whole to prepare for mixing in later steps.
Step 2: Cook the Rice
While the chicken roasts, melt some butter in a saucepan over medium heat and stir in the uncooked rice. Cooking the rice for a couple of minutes in butter helps to lightly toast it, enhancing its flavor. Then add the chicken broth and let it come to a boil. Cover and simmer the rice on low heat for about 18-20 minutes, until all the liquid is absorbed and the rice is tender and fluffy. Fluff it with a fork and set aside, ready to blend with the creamy sauce and chicken.
Step 3: Make the Alfredo Sauce
For that soul-soothing creaminess this Chicken Alfredo Rice Casserole Recipe is known for, melt butter in a large saucepan and gently cook the minced garlic until fragrant. Pour in the heavy cream and let it simmer gently for 5 to 7 minutes so the sauce thickens slightly. Stir in Parmesan, salt, pepper, and a pinch of nutmeg to round out the flavors. The sauce should be smooth, cheesy, and silky, perfect for enveloping the rice and chicken.
Step 4: Assemble and Bake the Casserole
Turn your oven temperature down to 350°F (175°C). In a big bowl, combine the baked chicken, cooked rice, creamy Alfredo sauce, and thawed peas. Transfer everything to a greased 9×13-inch baking dish, spreading it evenly. Sprinkle shredded mozzarella cheese generously on top. Bake for 20-25 minutes until the cheese melts into a bubbly, golden topping and the casserole is hot throughout. Let it rest a few minutes after baking so it sets up beautifully before serving.
How to Serve Chicken Alfredo Rice Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant pop of green and fresh herbal notes that perfectly complement the rich dish. You can also grate a little extra Parmesan over the top for an extra cheesy touch and even a twist of freshly cracked black pepper to brighten the overall flavor just before serving.
Side Dishes
This casserole is a hearty entrée, but pairing it with a crisp green salad or steamed vegetables like broccoli or asparagus adds a refreshing crunch that balances the creamy richness. Garlic bread or a light vinaigrette-dressed arugula side also makes a lovely accompaniment to this comforting meal.
Creative Ways to Present
If you want to impress dinner guests, try serving individual portions in small ramekins with a garnish of parsley and Parmesan baked right on top for golden beautifully crisp edges. Or set out bowls of extra Parmesan, red pepper flakes, and fresh herbs at the table so everyone can customize their plates. This Chicken Alfredo Rice Casserole Recipe is flexible and perfect for sharing in a relaxed, fun way.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Chicken Alfredo Rice Casserole tightly with foil or store it in an airtight container. It will keep well in the refrigerator for 3 to 4 days and the flavors actually meld nicely overnight, making it even tastier the next day.
Freezing
This casserole freezes beautifully. Portion it into freezer-safe containers or wrap the entire dish tightly with plastic wrap and foil before freezing. It will last up to 3 months in the freezer. When ready to reheat, thaw in the refrigerator overnight for best results.
Reheating
Reheat individual portions in the microwave until warmed through, or reheat the whole casserole in a 350°F (175°C) oven covered with foil to prevent drying out, for about 20-25 minutes. Sprinkle a bit of extra cheese on top before reheating for that fresh-baked sensation!
FAQs
Can I use a different type of rice for this casserole?
Absolutely! While long-grain white rice is traditional here for its fluffy texture, you can substitute with jasmine or basmati rice for added aroma, or even brown rice for a nuttier flavor and more fiber—just adjust cooking times accordingly.
Is there a way to make this recipe dairy-free?
Yes, you can swap the butter and heavy cream for dairy-free alternatives like vegan butter and coconut cream, and use vegan cheese instead of Parmesan and mozzarella. This will change the flavor slightly but still deliver a creamy, satisfying casserole.
Can I add other vegetables to the casserole?
Definitely! Feel free to mix in mushrooms, spinach, bell peppers, or sun-dried tomatoes. Just sauté them lightly before adding to avoid excess moisture ruining the texture.
How can I make this recipe spicier?
Incorporate crushed red pepper flakes when seasoning the chicken or stir some cayenne pepper into the Alfredo sauce. A bit of diced jalapeño can also add a nice kick while keeping the dish balanced.
Can this casserole be made ahead of time before baking?
Yes! Prepare and assemble the casserole, then cover it and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if refrigerating beforehand to ensure it’s heated through.
Final Thoughts
This Chicken Alfredo Rice Casserole Recipe is a true gem that I love going back to whenever I crave a dish that is both indulgent and wholesome. It’s perfect for feeding a crowd or treating yourself to a cozy night in. The creamy sauce paired with tender chicken and comforting rice results in a meal that feels like a warm hug on a plate. Trust me, once you try this recipe, it will quickly become one of your go-to favorites.
Print
Chicken Alfredo Rice Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Alfredo Rice Casserole combines tender, seasoned baked chicken with creamy homemade Alfredo sauce, fluffy rice, and sweet peas for the ultimate comforting meal. Topped with melted mozzarella and fresh parsley, it’s a hearty dish perfect for family dinners that brings rich flavors and satisfying textures all in one casserole.
Ingredients
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 Assembly
- 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). Optionally cut the chicken breasts into bite-sized pieces to ensure even cooking.
- Season the Chicken: In a medium bowl, coat the chicken with olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix thoroughly to ensure even seasoning.
- Bake the Chicken: Arrange the seasoned chicken in a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, shred or dice the chicken if you baked it whole.
- Cook the Rice: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the uncooked rice and stir continuously for 1-2 minutes to toast it lightly.
- Simmer the Rice: Pour in 2 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid has been 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 Sauce: Pour in the heavy cream and bring it to a gentle simmer. Reduce heat to low and let it simmer for 5-7 minutes until the sauce thickens slightly.
- Add Cheese and Seasonings: Stir in grated Parmesan cheese, salt, black pepper, and optional nutmeg. Continue to simmer for 2-3 minutes until the cheese melts and the sauce becomes smooth. Taste and adjust seasoning as needed.
- Preheat Oven for Casserole: Lower the oven temperature to 350°F (175°C) to prepare for baking the casserole.
- Assemble the Casserole: In a large bowl, combine the cooked chicken, cooked rice, Alfredo sauce, and thawed peas. Mix until fully incorporated.
- Prepare for Baking: Grease a 9×13 inch baking dish and pour the mixture evenly into it.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the top of the casserole.
- Bake the Casserole: Bake for 20-25 minutes until the cheese is melted, bubbly, and the casserole is heated through.
- Rest and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
Notes
- For extra flavor, you can marinate the chicken with the seasonings for 30 minutes before baking.
- If you prefer, substitute chicken broth with vegetable broth for a milder taste.
- Adjust the seasoning of the Alfredo sauce to your taste; nutmeg adds a warm subtle depth but can be omitted if unavailable.
- Use fresh peas if available, but frozen peas work just as well when thawed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
