Chicken Alfredo Rice Casserole (Print-Friendly Version)
Creamy Alfredo chicken, tender rice, and peas, finished with a crisp, golden breadcrumb topping for ultimate comfort.
# What You Need:
→ Sauce
01 -
60 g unsalted butter
02 -
240 ml heavy cream
03 -
135 g freshly grated Parmesan cheese
04 -
1 garlic clove, pressed
05 -
0.5 teaspoon freshly ground black pepper
06 -
1 teaspoon dried parsley
→ Casserole
07 -
225 g shredded cooked chicken
08 -
175 g instant rice
09 -
135 g frozen peas
10 -
Sea salt, to taste
→ Topping
11 -
90 g panko bread crumbs
12 -
30 g freshly grated Parmesan cheese
13 -
28 g unsalted butter, melted
14 -
0.25 teaspoon garlic powder
15 -
Cooking spray
# How to Make It:
01 -
Preheat oven to 180°C. Coat an approximately 20x15 cm baking dish with cooking spray.
02 -
Melt butter in a medium saucepan over medium heat. Add heavy cream and simmer for 5 minutes, stirring constantly.
03 -
Add 135 g Parmesan cheese, pressed garlic, black pepper, and dried parsley to the saucepan. Stir continuously until the cheese is melted and sauce is smooth.
04 -
Fold in shredded cooked chicken, instant rice, and frozen peas. Season with salt and additional black pepper if desired.
05 -
Pour the prepared mixture evenly into the greased baking dish.
06 -
In a small bowl, combine panko breadcrumbs, 30 g Parmesan cheese, melted butter, and garlic powder. Toss until evenly coated.
07 -
Sprinkle breadcrumb mixture evenly over the surface of the casserole.
08 -
Bake for 25-28 minutes or until the casserole is heated through and the topping is golden brown.
# Additional Tips:
01 -
Opt for freshly grated Parmesan cheese for superior melt and depth of flavor.
02 -
Adjust the level of black pepper to suit your palate.
03 -
Regular bread crumbs may be used in place of panko if necessary, though texture will vary.