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Creamy Chicken Alfredo Rice Casserole

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This creamy chicken Alfredo rice casserole is a comforting, crowd-pleasing dish featuring juicy chicken, tender rice, homemade Alfredo sauce, and a golden cheese crust. Perfect for busy weeknights, family dinners, or potlucks, it’s easy to adapt and guaranteed to be a hit.

Ingredients

Scale
  • 2 cups cooked white rice (about 340 g; or brown rice for extra fiber)
  • 2 cups cooked chicken breast, diced or shredded (280 g; rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped (about 100 g)
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning (or dried basil and oregano mix)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons grated parmesan cheese (for sprinkling)
  • 1 cup steamed broccoli florets (optional)
  • Chopped parsley or frozen peas (optional, for garnish)
  • Roasted cherry tomatoes (optional, for garnish)
  • Breadcrumbs or crispy onions (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with butter or nonstick spray.
  2. If rice isn’t already cooked, prepare 2 cups according to package instructions. Fluff and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 1 minute more. Add diced or shredded chicken and cook for 2–3 minutes to warm through. Season with salt and pepper.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1–2 minutes until bubbly but not browned. Gradually add milk and heavy cream, whisking to avoid lumps. Cook for 3–5 minutes until thickened. Stir in parmesan cheese, Italian seasoning, and nutmeg. Season with salt and pepper.
  5. In a large bowl, mix cooked rice, chicken/onion/garlic mixture, and steamed broccoli (if using). Pour Alfredo sauce over and stir until evenly coated.
  6. Spread mixture into prepared casserole dish, smoothing the top. Sprinkle evenly with mozzarella, cheddar, and parmesan cheese. Add breadcrumbs or crispy onions if desired.
  7. Bake uncovered for 25–30 minutes, until casserole is bubbling and cheese is golden brown. For less crunch, cover loosely with foil for the first 20 minutes, then uncover to brown for the last 10.
  8. Let casserole rest for 5–10 minutes before serving. Garnish with parsley, peas, or roasted cherry tomatoes if desired. Serve hot.

Notes

For gluten-free, use gluten-free flour and rice. For dairy-free, use non-dairy milk and cheese. Add veggies like broccoli, peas, or roasted tomatoes for color and nutrition. Let casserole rest before serving for best texture. Taste filling before baking and adjust seasoning as needed. For extra crispy cheese crust, broil for 2–3 minutes at the end.

Nutrition

Keywords: chicken casserole, Alfredo rice casserole, creamy chicken casserole, family dinner, comfort food, easy casserole, potluck recipe, cheesy casserole

Find it online: https://tomyumy.com/creamy-chicken-alfredo-rice-casserole-recipe-for-easy-family-dinners/