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Chicken Alfredo Rice Casserole

Payne Caitlyn
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Servings 3
Calories 1099 kcal

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 8x6-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.