One-Pot Chicken, Rice, and Broccoli Alfredo Casserole (with Homemade Alfredo Sauce)

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You all have been loving the one-skillet lasagna shared on the blog a couple of weeks ago. If you haven’t tried that recipe yet, you should. It’s easy, fast, and only requires one single skillet 🙌🏻. And, of course, it tastes like you spent hours in the kitchen, laboring over your favorite lasagna. Who knew homemade lasagna could be so simple? 

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce. Easy, no packaged/fake ingredients, boxes, or processed foods. Just simple, real food ingredients. The best homemade chicken and rice casserole.

Today’s recipe is another one-pot/skillet meal that I’m so excited to share with you. It’s actually been sitting in the recipe files on my computer for some time.

Before we talk about this recipe, I want to note that while this meal is made in one pot, you will need to dirty a couple of extra dishes. Why? Because this recipe includes a homemade alfredo sauce, along with an optional crispy topping. I think that’s worth dirtying an extra pan, right?

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce. Easy, no packaged/fake ingredients, boxes, or processed foods. Just simple, real food ingredients. The best homemade chicken and rice casserole.

This recipe is a good ol’ comfort meal. The kind of meal that reminds of the boxed casserole meals I grew up eating at home. Anyone else grow up on tuna noodle casserole and Hamburger Helper?

This particular comfort meal isn’t just some processed boxed meal. Oh no, it’s so much better in terms of ingredients and taste. This casserole is made from simple, real ingredients. No boxes, sauce packets, or fake ingredients needed.  

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce. Easy, no packaged/fake ingredients, boxes, or processed foods. Just simple, real food ingredients. The best homemade chicken and rice casserole.

The casserole is built on a homemade alfredo sauce, which is then combined with chicken, rice, and broccoli (frozen or fresh) and baked in the oven. The end result is a creamed casserole with a hearty filling.

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce. Easy, no packaged/fake ingredients, boxes, or processed foods. Just simple, real food ingredients. The best homemade chicken and rice casserole.

If you’re looking to save time and money on this casserole, I recommend going with pre-chopped frozen broccoli florets versus fresh broccoli crowns. Going this route will save you from having to wash and chop the broccoli.

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce. Easy, no packaged/fake ingredients, boxes, or processed foods. Just simple, real food ingredients. The best homemade chicken and rice casserole.

If you want to make a gluten-free casserole (there isn’t a way to go dairy-free, but gluten-free is possible) I recommend skipping the panko topping or using gluten-free breadcrumbs. The topping does add extra pizazz to the casserole, but you can also get away with leaving it out, if desired. If you’re not going to include the topping, simply follow the instructions and uncover the dish for the last 10 minutes of cooking time. 

One-Pot Chicken Alfredo Casserole
5 from 1 vote
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Chicken Alfredo Rice Casserole (with Homemade Alfredo Sauce)

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Calories 574 kcal
Author Kristin Marr

Ingredients

Alfredo Sauce:

  • 1 cup heavy cream
  • 1 cup whole milk
  • 6 TB unsalted butter
  • 1 cup shredded parmesan cheese 3 ounces
  • 2 garlic cloves minced
  • ½ tsp salt
  • ½ tsp black pepper

Casserole:

  • 1 cup long grain white rice 200g, uncooked
  • 1 cup chicken broth no salt added
  • 3-4 cups fresh or frozen broccoli florets
  • 1 lb boneless skinless chicken breasts about 2 breasts*, uncooked
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp paprika

Topping:

  • 1 cup panko breadcrumbs
  • 3 TB unsalted butter
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ¼ tsp salt
  • ½ cup shredded parmesan 1.75 ounces

Special Equipment:

  • large bowl
  • medium saucepan
  • casserole dish 9x13 or 2 ½-3 quart casserole dish**
  • foil if using a casserole dish without a lid

Instructions

Prepare the Alfredo Sauce:

  1. Add the cream, milk, and butter to a medium-size saucepan. Warm over medium heat, whisking occasionally, until melted.

  2. Stir in the remaining ingredients (cheese, garlic, salt, pepper), and whisk until the cheese is melted.

  3. Let the sauce thicken slightly over medium-low heat, stirring occasionally. Do not boil.

Assemble the Casserole:

  1. Preheat the oven to 350F and grease a casserole dish.

  2. Chop the broccoli florets no larger than 1” pieces (or use pre-chopped frozen broccoli). Set aside in a large mixing bowl.

  3. Dice the chicken in 1” cubes; season with salt, pepper, and paprika and add to the bowl.
  4. Add the uncooked rice and chicken broth to the bowl. Pour the prepared alfredo sauce into the bowl as well. Stir to combine.

  5. Pour the mixture into the greased pan and cover tightly with foil or a lid. It must be sealed tightly for the rice to cook through.
  6. Bake, covered, for 45 minutes.
  7. While baking, prepare the topping (if using). Add the panko, butter, and seasoning (oregano, paprika, salt) to a medium-size skillet (use the same skillet from making the sauce, just rinse it off). Saute over medium heat, stirring, until nicely browned. Do not burn.

  8. Remove the casserole from the oven and uncover. Top with the prepared panko and shredded parmesan. Return to the oven, uncovered, for 10 minutes.

  9. Let rest for 5-10 minutes before serving. 

Recipe Notes

*The chicken is raw, not cooked when it's added to the bowl with the alfredo sauce, broccoli, and rice. The chicken will cook in the oven, along with the rice. There's no need to cook the rice or chicken ahead of time. This recipe is designed to cook everything together, in one pot. 

**I use a casserole dish with a lid (this one) so I don’t have to use foil. If you use a casserole dish or a baking dish without a lid, you’ll need to cover the casserole with foil before baking. My casserole dish has been out of stock for some time now. This option and this option look very similar with great reviews. 

Frozen broccoli may be used in place of fresh broccoli. This saves time since frozen broccoli is pre-chopped. Don't unthaw before adding the broccoli to the mix. 

You’re welcome to use brown rice in this casserole; however, the amount of liquid may need to be increased. I haven’t tested this recipe with brown rice since we typically stick with white rice (it’s easier to digest). Attempt this at your own risk.

This casserole is really hearty, so it can stand alone as a dinner. Or, serve this casserole alongside a simple green salad.

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce. Easy, no packaged/fake ingredients, boxes, or processed foods. Just simple, real food ingredients. The best homemade chicken and rice casserole.

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If you make this recipe, be sure to snap a photo and hashtag it #LIVESIMPLYBLOG. I'd love to see what you make!

 

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9 Comments

  • Is the chicken precooked or raw? The top pic of the chicken in the mixing bowl looks browned, however, in the pic where you are pouring the ingredients from the bowl to the pan it looks raw. Does it even matter?

    Also, is unthaw even a word? Lol.

    • Hey Katie, It’s uncooked chicken. It looks colorful in the picture because the seasonings are sprinkled on top of it before adding to the mixture. The chicken will need to be unthawed ;), but not cooked (raw). Very good question–I’ll update the recipe to say “uncooked chicken.”

  • This looks and sounds delicious! We found an alfredo sauce recipe that is made with cauliflower that we absolutely love. I wonder if that would work with this recipe?

    • Hey Theresa, That’s awesome. If you want to go dairy-free with this recipe, it’s worth a shot if the liquid to solid ingredient ratio is the same (the rice is the important one for that). Let me know if you try it.

  • This is cooking right now! My 7 yr old son helped make it! I will let you know how it turns out! So far smells really good!

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