Description
A rich and creamy casserole that simplifies weeknight dinners, combining tender chicken, flavorful Alfredo sauce, and rice for a warm and satisfying meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup rice (uncooked, long-grain)
- 2 cups chicken broth
- 1 cup Alfredo sauce
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 cup frozen peas (optional)
- Salt and pepper to taste
- Garlic powder (optional)
- Parmesan cheese (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, and optional frozen peas; mix thoroughly.
- Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
- Sprinkle shredded cheese evenly on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days in the refrigerator, or freeze for up to 2 months. Reheat in oven at 350°F until heated through, adding a splash of broth to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American