Description
This Chicken Alfredo Rice Casserole is a comforting and creamy one-dish meal combining tender baked chicken, fluffy rice, and rich homemade Alfredo sauce with peas and melted mozzarella for the ultimate cozy dinner.
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
- 1 tablespoon butter
Rice
- 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
- 1 cup frozen peas, thawed
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces if desired. Toss chicken with olive oil, garlic powder, onion powder, oregano, salt, and pepper in a medium bowl. Place the seasoned chicken in a baking dish and bake for 20-25 minutes until cooked through and internal temperature reaches 165°F (74°C). Shred or dice the chicken if baked whole.
- Cook the Rice: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add uncooked rice and cook for 1-2 minutes, stirring constantly. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Fluff the rice with a fork and set aside.
- Make the Alfredo Sauce: In a large saucepan, melt 4 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes until sauce thickens slightly. Stir in Parmesan cheese, salt, pepper, and nutmeg if using. Continue to simmer for 2-3 minutes until cheese is melted and sauce is smooth. Adjust seasonings to taste.
- Assemble the Casserole: Preheat oven to 350°F (175°C). In a large bowl, combine the cooked chicken, cooked rice, Alfredo sauce, and thawed peas. Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake the Casserole: Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and the casserole is heated through. Remove from oven and let cool for a few minutes before serving.
- Garnish and Serve: Sprinkle chopped fresh parsley over the casserole for a fresh finish and serve warm.
Notes
- Cutting the chicken into bite-sized pieces before baking can help it cook more evenly and shred easily.
- Use freshly grated Parmesan cheese for best flavor in the Alfredo sauce.
- Nutmeg is optional but adds a warm depth to the sauce—use sparingly.
- Make sure to thaw frozen peas before mixing to avoid excess water in the casserole.
- You can substitute the long-grain white rice for brown rice but adjust cooking time accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
