Description
This easy creamy chicken alfredo rice casserole is a warm, cheesy, and comforting dish that combines creamy alfredo sauce, tender chicken, and fluffy rice—all in one pot. It’s perfect for busy weeknights and can be customized based on your pantry staples.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup frozen broccoli florets
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, combine 1 cup of long-grain white rice and 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, in a mixing bowl, combine 1 cup of heavy cream, 1 cup of grated parmesan cheese, 1 teaspoon of garlic powder, salt, pepper, and 1 teaspoon of Italian seasoning (if using). Mix until well combined.
- In the skillet with the cooked rice, add the shredded chicken, frozen broccoli florets, and the cream mixture. Stir well to combine all the ingredients evenly.
- Pour the mixture into a greased 9×13-inch casserole dish. Spread it out evenly.
- Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and golden on top.
- Let it cool for a few minutes before serving. It’s best enjoyed warm, right out of the oven!
Notes
Feel free to add a sprinkle of extra parmesan on top before baking for a cheesy crust. Keep an eye on it while it’s in the oven to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: chicken alfredo, casserole, easy dinner, creamy, comfort food