Chicken Alfredo Rice Casserole

Chicken Alfredo Rice Casserole

from allrecipes.com
Dinner
50 min
3 servings
1099 kcal / serving

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.

Ingredients

  • cooking spray
  • ¼ cupbutter
  • 1 cupheavy cream
  • 1 ½ cupsfreshly grated parmesan cheese
  • 1garlic clove, pressed
  • ½ teaspoonfreshly ground black pepper
  • 1 teaspoondried parsley
  • 1 ½ cupscooked chicken, shredded
  • 1 cupinstant rice, such as minute® rice
  • 1 cupfrozen peas
  • salt and pepper to taste
  • ¾ cuppanko bread crumbs
  • ⅓ cupfreshly grated parmesan cheese
  • 2 tablespoonbutter, melted
  • ¼ teaspoongarlic powder

Directions

  1. 1

    Preheat the oven to 350 degrees F (180 degrees C). Spray an 8x6-inch dish with nonstick cooking spray. Set aside.

  2. 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. 3

    Stir chicken, rice, and peas into sauce. Season with salt and pepper. Pour into the prepared dish. Set aside.

  4. 4

    For topping combine panko, Parmesan cheese, butter, and garlic powder. Sprinkle over top.

  5. 5

    Bake in the preheated oven until heated and topping is golden brown, 25 to 28 minutes.