This chicken Alfredo rice casserole features a homemade garlicky cream and Parmesan sauce, cooked chicken, rice, and peas topped with a crunchy breadcrumb topping. With only 20 minutes of hands-on time, it's comfort food at its best.
Ingredients
- cooking spray
- 0.25 cups butter
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 1 garlic clove
- 0.5 teaspoons ground black pepper , plus more to taste
- 1 teaspoon dried parsley
- 1.5 cups cooked chicken
- 1 cup instant rice
- 1 cup frozen peas
- salt to taste
Instructions
-
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.
Nutrition Facts
Per serving
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