This chicken Alfredo rice casserole features a homemade garlicky cream and Parmesan sauce, cooked chicken, rice, and peas topped with a crunchy breadcrumb topping. With only 20 minutes of hands-on time, it’s comfort food at its best.
Chicken Alfredo Rice Casserole
This chicken Alfredo rice casserole features a homemade garlicky cream and Parmesan sauce, cooked chicken, rice, and peas topped with a crunchy breadcrumb topping. With only 20 minutes of hands-on time, it's comfort food at its best.
Ingredients
Casserole
- 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 plus more to taste
- 1 teaspoon dried parsley
- 1 1/2 cups shredded cooked chicken
- 1 cup instant rice such as Minute® Rice
- 1 cup frozen peas
- salt to taste
Topping
- 3/4 cup panko bread crumbs
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons butter melted
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Spray an 8×6-inch dish with nonstick cooking spray. Set aside.
- 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.
- Stir chicken, rice, and peas into sauce. Season with salt and pepper. Pour into the prepared dish. Set aside.
- For topping combine panko, Parmesan cheese, butter, and garlic powder. Sprinkle over top.
- Bake in the preheated oven until heated and topping is golden brown, 25 to 28 minutes.
