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
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 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.
