If you love creamy comfort food that combines all your favorite flavors in one dish, this Chicken Alfredo Rice Casserole Recipe is about to become your new go-to. It’s a luscious blend of tender chicken, perfectly cooked rice, and a rich, garlicky Alfredo sauce all baked together to create a hearty, satisfying meal that feels like a warm hug from the inside out. Whether you’re cooking for your family or entertaining friends, this casserole brings simplicity and indulgence together beautifully in every bite.
Ingredients You’ll Need
Every ingredient in this Chicken Alfredo Rice Casserole Recipe is thoughtfully chosen to build layers of flavor, texture, and color, transforming simple pantry staples into a memorable meal. From the tender, seasoned chicken to the creamy Alfredo sauce, each component plays a vital role.
- 2 boneless, skinless chicken breasts: The star protein providing juicy, tender chunks throughout the casserole.
- 1 tablespoon olive oil: Helps to season and lightly coat the chicken, ensuring a nice flavor base.
- 1 teaspoon garlic powder: Adds a subtle, warm garlic note without overpowering the dish.
- 1 teaspoon onion powder: Brings depth and sweetness to the chicken seasoning.
- 1/2 teaspoon dried oregano: Offers a touch of herbaceous earthiness that complements the creamy sauce.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: Balances and enhances the flavors throughout the recipe.
- 1 tablespoon butter: Used for cooking the rice and adds a silky richness.
- 1 cup long-grain white rice (uncooked): Provides the ideal tender yet fluffy texture for the base of the casserole.
- 2 cups chicken broth: Infuses the rice with savory flavor as it cooks.
- 4 tablespoons butter: Essential for making the creamy Alfredo sauce.
- 2 cloves garlic, minced: Fresh garlic intensifies the richness of the sauce perfectly.
- 2 cups heavy cream: The heart of the Alfredo sauce, delivering lush creaminess and body.
- 1/2 cup grated Parmesan cheese: Adds that quintessential sharp and nutty flavor that makes Alfredo special.
- 1/4 teaspoon nutmeg (optional): A small pinch brings warmth and complexity to the sauce.
- 1 cup frozen peas, thawed: For a pop of sweetness and vibrant green color.
- 1/2 cup shredded mozzarella cheese: Melts beautifully on top, creating a golden, bubbly crust.
- Fresh parsley, chopped: For garnish that adds freshness and a lovely pop of color.
How to Make Chicken Alfredo Rice Casserole Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 375°F (190°C). Cut the chicken breasts into bite-sized pieces if you prefer, or leave them whole — whichever way you like them served. Toss the chicken with olive oil, garlic powder, onion powder, oregano, salt, and pepper to coat every piece with savory flavor. This seasoning step ensures the chicken will shine through the creamy backdrop of the casserole.
Step 2: Bake the Chicken
Place the seasoned chicken in a baking dish and roast it for 20 to 25 minutes. You want the pieces cooked through but still juicy, so aim for an internal temperature of 165°F (74°C). Once done, shred or dice the chicken, depending on your texture preference, and set it aside to cool slightly.
Step 3: Cook the Rice
While the chicken bakes, melt butter in a medium saucepan over medium heat. Stir in the uncooked rice and toast it for 1–2 minutes, which adds a subtle nuttiness. Next, pour in the chicken broth, bring to a boil, then cover and simmer on low heat for about 18–20 minutes until the rice is tender and has absorbed all the liquid. Fluff with a fork and keep warm.
Step 4: Make the Alfredo Sauce
In a large saucepan, melt butter over medium heat and add the minced garlic, cooking for about a minute until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer, reducing the heat to low and letting it thicken for 5 to 7 minutes. Stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg if you’re feeling adventurous. Let the sauce simmer a few more minutes until smooth, creamy, and wonderfully thickened.
Step 5: Assemble the Casserole
Lower the oven temperature to 350°F (175°C). In a large mixing bowl, combine the cooked chicken, fluffy rice, creamy Alfredo sauce, and thawed peas. Mix gently so all the ingredients meld together in creamy harmony. Transfer this mixture into a greased 9×13 inch baking dish, and sprinkle shredded mozzarella evenly over the top.
Step 6: Bake Until Bubbly
Bake your casserole for 20–25 minutes until the cheese on top is melted, gooey, and just starting to turn golden. Remove the casserole from the oven and let it rest for a few minutes to set before serving. Finish with a sprinkle of fresh parsley for that perfect final touch of color and flavor.
How to Serve Chicken Alfredo Rice Casserole Recipe
Garnishes
Chopped fresh parsley not only brightens the dish visually but also adds a subtle herbaceous note that cuts through the richness. For an extra pop, try a light grating of Parmesan cheese or a sprinkle of red pepper flakes for some heat. These simple garnishes elevate your casserole from homey to impressive.
Side Dishes
This casserole is pretty much a full meal on its own, but it pairs beautifully with crisp, fresh sides like a tossed green salad with vinaigrette or roasted vegetables to add contrasting textures and balance. Garlic bread or warm, crusty rolls can also make the meal feel extra comforting and satisfying.
Creative Ways to Present
For a casual dinner party, serve the Chicken Alfredo Rice Casserole Recipe straight from the baking dish with colorful table settings for a warm, inviting atmosphere. Alternatively, portion it into individual ramekins and broil the tops for a minute to create a golden, cheesy crust that impresses guests visually and texturally.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely before covering tightly with foil or an airtight lid. Store leftovers in the refrigerator for up to 4 days, making it a perfect option for weekday lunches or dinners when time is tight but cravings are high.
Freezing
You can freeze this casserole either before or after baking. If freezing unbaked, assemble it in a freezer-safe dish wrapped in plastic film and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking. If freezing leftovers, portion them out in airtight containers and reheat as needed.
Reheating
Reheat refrigerated portions in the oven at 350°F (175°C) until warmed through, about 20 minutes. For quicker prep, individual servings can be microwaved, stirring halfway through for even heating. Add a splash of cream or broth if the casserole seems dry to restore that creamy texture.
FAQs
Can I use brown rice instead of white rice?
Yes, you can! Just keep in mind brown rice takes longer to cook and might require a bit more liquid. Pre-cooking the brown rice beforehand is a smart way to ensure the casserole bakes evenly without drying out.
Is there a lighter version of this Chicken Alfredo Rice Casserole Recipe?
For a lighter take, you can substitute half-and-half or whole milk for the heavy cream, and use reduced-fat cheese. The texture won’t be as rich, but it will still taste delicious and satisfying.
Can I add other vegetables?
Absolutely! Feel free to toss in sautéed mushrooms, spinach, or broccoli for extra nutrition and color. Just steam or sauté them beforehand to avoid excess moisture in the casserole.
What can I use if I don’t have fresh garlic?
Garlic powder works as a handy substitute, though fresh garlic offers a brighter flavor. You can also use garlic-infused olive oil to add another layer of garlic aroma without using cloves.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; chicken should reach an internal temperature of 165°F (74°C). If you don’t have one, make sure the juices run clear and the meat is no longer pink inside.
Final Thoughts
This Chicken Alfredo Rice Casserole Recipe is truly the kind of dish that feels like a warm embrace at the end of a busy day. It’s easy to prepare but delivers on flavor, comfort, and wow factor every time. I encourage you to try this recipe for your next family meal or gathering—you might just find yourself making it again and again because it hits all the right notes of creamy, cheesy, and satisfying goodness.
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: Italian-American
Description
This Chicken Alfredo Rice Casserole combines tender baked chicken, creamy homemade Alfredo sauce, and perfectly cooked rice into the ultimate comfort food. Enhanced with peas and melted mozzarella cheese, this hearty casserole is easy to prepare and perfect for family dinners or meal prep.
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, but highly recommended!)
Additional
- 1 cup frozen peas, thawed
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Optionally cut the chicken breasts into bite-sized pieces for easier baking and serving.
- 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 until fully cooked, with an internal temperature of 165°F (74°C). Once baked whole, shred or dice the chicken as desired.
- Cook the Rice: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the uncooked rice and stir constantly for 1-2 minutes to lightly toast it.
- Simmer the Rice: Pour in the chicken broth and bring the mixture to a boil. Lower the heat, cover with a lid, and simmer for 18-20 minutes until the rice is tender and liquid is fully absorbed. Fluff with a fork and set aside.
- Make the Alfredo Sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Simmer the Sauce: Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let it cook for 5-7 minutes until slightly thickened.
- Add Cheese and Seasonings: Stir in Parmesan cheese, salt, black pepper, and nutmeg if using. Continue to simmer for 2-3 minutes until the cheese melts and the sauce becomes smooth. Taste and adjust seasoning if needed.
- Preheat Oven for Casserole: Adjust 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 gently to distribute evenly.
- Prepare to Bake: Grease a 9×13 inch baking dish. Pour the chicken and rice mixture into the dish and spread evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese over the top of the casserole to create a melty, golden finish.
- Bake the Casserole: Bake for 20-25 minutes 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 before serving. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- To save time, use pre-cooked or rotisserie chicken instead of baking your own.
- For a lighter version, substitute half-and-half for heavy cream, but expect a thinner sauce.
- The nutmeg in the Alfredo sauce is optional but adds a subtle warm flavor that enhances the dish.
- Frozen peas add a pop of color and sweetness; you can substitute with other vegetables like broccoli or spinach for variation.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
