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
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, 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.
