Alfredo Rice Casserole Recipes

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
• Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

CREAMY ALFREDO SHRIMP CASSEROLE

Steps:

• Heat oven to 350°F. Cook pasta according to package directions. Drain.
• Combine Alfredo sauce, half & half, Parmesan cheese and pepper in bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake 40 minutes.
• Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 15-20 minutes or until bubbly.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350^ In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, peppers nuts and basil. Pour into a 1 1/2 quart baking dish or casserole dish. Bake,, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered, 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. --- *Note: If using my Homemade Alfredo Sauce don't use the 1/2 cup of milk above.
• 2. Homemade Alfredo Sauce: 1/2 cup butter, only 8 oz. cream cheese, room temperature 1 cup half and half,only 1/3 cup Parmesan cheese 1 Tablespoon garlic powder pepper and salt to taste In a medium saucepan, melt butter. When butter is almost melted, add the cream cheese in pieces,.Stir until butter and cream cheese are well blended. Add the half and half, Parmesan cheese, garlic powder and then shake pepper on top. Stir every few minutes. After well mixed and sauce-like, remove from heat and set aside to thicken up. Stirring every few minutes. Great on tortellini and to dip bread sticks in too! NOTE: use only 10 oz. of this sauce refrigerate remainder or use as a dipping sauce later.

ALFREDO RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 20-25 minutes or until bubbly.

SLOW COOKER CHICKEN ALFREDO RICE CASSEROLE

Steps:

• In a small pan, or in a slow cooker on high, add the garlic and brown lightly.
• This could take up to 40 minutes in the slow cooker.
• Add the rice, chicken, garlic, butter, cream cheese, salt, pepper, parmesan, cream, broth and stir to combine.
• Cook the mixture on high for 2 hours or 3 hours for brown rice.
• Add the broccoli, stir and cook 20 more minutes.
• Serve with fresh parmesan on top!

DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE

Steps:

• Preheat oven to 425°F (220°C).
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
• Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

SPINACH ALFREDO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
• Bake in the preheated oven until bubbly and heated through, about 30 minutes.

CHICKEN ALFREDO RICE CASSEROLE (WITH HOMEMADE ALFREDO SAUCE)

Steps:

• 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.
• 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.

ALFREDO RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 20-25 minutes or until bubbly.