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Chicken Alfredo Rice Casserole

This chicken Alfredo rice casserole begins with a freshly-made garlicky cream and Parmesan sauce. Chicken, rice, peas, and cheese sauce are topped with crunchy breadcrumb topping and baked to golden perfection. With only 20 minutes of hands-on time, it's comfort food at its best.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Dinner, Entree
Cuisine: American
Calories: 1099
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • cooking spray
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated parmesan cheese
  • 1 garlic clove, pressed
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley
  • 1 1/2 cups cooked chicken, shredded
  • 1 cup instant rice, such as Minute® Rice
  • 1 cup frozen peas
  • salt and pepper to taste
  • 3/4 cup panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 2 tablespoon butter, melted
  • 1/4 teaspoon garlic powder

Method
 

  1. Preheat the oven to 350 degrees F (180 degrees C). Spray an 8×6-inch dish with nonstick cooking spray. Set aside.
  2. For casserole, melt butter in a saucepan. Add cream and bring to a simmer; cook for 5 minutes, stirring constantly. Add Parmesan cheese, garlic, pepper, and parsley. Stir until combined. Set aside.
  3. Stir chicken, rice, and peas into sauce. Season with salt and pepper. Pour into the prepared dish. Set aside.
  4. For topping combine panko, Parmesan cheese, butter, and garlic powder. Sprinkle over top.
  5. Bake in the preheated oven until heated and topping is golden brown, 25 to 28 minutes.

Nutrition

Calories: 1099kcalCarbohydrates: 54gProtein: 44gFat: 79gSaturated Fat: 45gCholesterol: 267mgSodium: 1690mgFiber: 4gSugar: 6g

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