Name: Chicken Alfredo Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: American
Ingredients: 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; 1 teaspoon dried parsley; 1 1/2 cups cooked chicken, shredded; 1 cup instant rice, such as Minute® Rice; 1 cup frozen peas; salt and pepper to taste; 3/4 cup panko bread crumbs; 1/3 cup freshly grated parmesan cheese; 2 tablespoon butter, melted; 1/4 teaspoon garlic powder

Chicken Alfredo Rice Casserole

This chicken Alfredo rice casserole begins with a freshly-made garlicky cream and Parmesan sauce. Chicken, rice, peas, and cheese sauce are topped with crunchy breadcrumb topping and baked to golden perfection. With only 20 minutes of hands-on time, it's comfort food at its best.

50 min total 20 min prep 30 min cook 3 1099 cal

Instructions

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1 Preheat the oven to 350 degrees F (180 degrees C). Spray an 8x6-inch dish with nonstick cooking spray. Set aside.
2 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.
3 Stir chicken, rice, and peas into sauce. Season with salt and pepper. Pour into the prepared dish. Set aside.
4 For topping combine panko, Parmesan cheese, butter, and garlic powder. Sprinkle over top.
5 Bake in the preheated oven until heated and topping is golden brown, 25 to 28 minutes.