Description
This Chicken Alfredo Rice Casserole combines tender baked chicken, creamy Alfredo sauce, and fluffy rice with sweet peas and melted mozzarella for the ultimate comforting, hearty meal. Perfect for family dinners, this dish features baked chicken seasoned with herbs, creamy homemade Alfredo sauce, and a cheesy bake that is both satisfying and easy to prepare.
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!)
Other Ingredients
- 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 to ensure even cooking and ease of serving.
- Season the Chicken: In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper to coat the chicken evenly with flavor.
- Bake the Chicken: Arrange the seasoned chicken in a baking dish and bake in the preheated oven for 20-25 minutes until cooked through and the internal temperature reaches 165°F (74°C). Once done, shred or dice the chicken if baked whole.
- Cook the Rice: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the uncooked rice and toast it for 1-2 minutes while stirring constantly to enhance flavor.
- Simmer the Rice: Pour in 2 cups of chicken broth and bring to a boil. Reduce heat to low, cover the pan, and simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Make 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 Sauce: Pour in the heavy cream and bring to a simmer, then reduce heat to low and simmer for 5-7 minutes until the sauce slightly thickens.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to simmer the sauce for another 2-3 minutes until the cheese melts and the sauce is creamy and smooth. Taste and adjust seasonings as needed.
- Preheat for Baking: Preheat your oven to 350°F (175°C) to prepare for the casserole baking step.
- Assemble the Casserole: In a large bowl, combine the cooked chicken, cooked rice, Alfredo sauce, and thawed peas. Mix well to evenly distribute all ingredients.
- Prepare to Bake: Pour this mixture into a greased 9×13 inch baking dish and spread it out evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese over the top of the casserole for a cheesy, bubbly finish.
- Bake the Casserole: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and the casserole is heated through.
- Serve: Remove from the oven and let the casserole cool for a few minutes to set. Garnish with freshly chopped parsley before serving for a touch of color and freshness.
Notes
- You can substitute frozen peas with other vegetables like broccoli or green beans if preferred.
- For a richer flavor, add extra Parmesan cheese on top before baking.
- If you want a lighter version, use half-and-half instead of heavy cream, but the sauce won’t be as thick.
- Ensure the chicken is fully cooked to avoid any risk of foodborne illness.
- Letting the casserole rest after baking helps it set and makes serving easier.
