Chicken Alfredo Rice Casserole (with Homemade Alfredo Sauce)
A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce.
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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:
- Add the cream, milk, and butter to a medium-size saucepan. Warm over medium heat, whisking occasionally, until melted.
- Stir in the remaining ingredients (cheese, garlic, salt, pepper), and whisk until the cheese is melted.
- Let the sauce thicken slightly over medium-low heat, stirring occasionally. Do not boil.
Assemble the Casserole:
- Preheat the oven to 350F and grease a casserole dish.
- Chop the broccoli florets no larger than 1” pieces (or use pre-chopped frozen broccoli). Set aside in a large mixing bowl.
- Dice the chicken in 1” cubes; season with salt, pepper, and paprika and add to the bowl.
- Add the uncooked rice and chicken broth to the bowl. Pour the prepared alfredo sauce into the bowl as well. Stir to combine.
- 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.
- Bake, covered, for 45 minutes.
- 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.
- Remove the casserole from the oven and uncover. Top with the prepared panko and shredded parmesan. Return to the oven, uncovered, for 10 minutes.
- Let rest for 5-10 minutes before serving.
Nutrition
Calories: 574kcal | Carbohydrates: 39g | Protein: 23g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 152mg | Sodium: 1034mg | Potassium: 593mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1675IU | Vitamin C: 44.8mg | Calcium: 136mg | Iron: 1.6mg
Servings: 6 people
Calories: 574kcal