Chicken Alfredo Rice Casserole Recipes

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.

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 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/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE

Steps:

• 1. Gather your ingredients. At this point, I usually show you all the ingredients; however, since I started this recipe with no clear idea of what I was going to put into it... I didn't have a photo of the ingredients.
• 2. Cook the rice according to package directions, and shave a few minutes off the cooking time.
• 3. Chef's Note: Standard rice calls for twice the water to the uncooked rice. For this recipe of 1.5 cups of rice, use 1/3 less water.
• 4. Cut up the broccoli into bite-sized pieces and reserve.
• 5. Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.
• 6. Clean the mushrooms, remove the stems, and then thinly slice.
• 7. Finely dice the onions, and reserve. I forgot to take a photo of this step. My Bad.
• 8. Add two tablespoons of butter to a skillet over medium high heat.
• 9. Add the sliced mushrooms and diced onions, to the pan.
• 10. Sauté the mushrooms and onions until tender, about 4 to 5 minutes.
• 11. Remove from pan, and reserve.
• 12. Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.
• 13. Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.
• 14. Remove chicken from the pan, and reserve.
• 15. Wipe the skillet out, and reserve for the Alfredo sauce.
• 16. Chef's Note: You could always do the Alfredo sauce in a nice sauce pan, but why bother... this keeps the kitchen mess down to a minimum.
• 17. Place a rack in the middle position, and preheat the oven to 350f (176c).
• 18. THE ALFREDO SAUCE
• 19. In the skillet add the butter, and melt over medium heat, until the foaming subsides.
• 20. Add the minced garlic, and cook until fragrant, about 2 minutes.
• 21. Chef's Note: Keep the garlic moving, and don't allow to brown or burn.
• 22. Add the cream cheese to the pan, and begin to whisk into the garlic.
• 23. Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.
• 24. Stir using a whisk until the mixture is smooth, about 2-3 minutes.
• 25. Chef's Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.
• 26. Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.
• 27. Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.
• 28. Add the Parmesan cheese; plus the pepper and salt, to taste
• 29. Whisk until fully incorporated.
• 30. Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.
• 31. Pour the Alfredo sauce over the ingredients, and fold together, until mixed.
• 32. Pour the ingredients into a baking dish.
• 33. Top with the panko breadcrumbs.
• 34. Chef's Note: To kick it up a bit, I added some freshly ground black pepper, and some cayenne to the panko breadcrumbs before adding to the casserole.
• 35. Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.
• 36. Chef's Note: Mine went the full 40 minutes, and in the last 10 minutes, I turned the oven temp up to 400f (205c), to brown the top a bit.
• 37. Chef's Note: This came out exactly the way that I hoped it would. The dish had just the right amount of seasoning without being too heavy. And it wasn't too wet or too dry.
• 38. Serve with a nice side salad, and some crusty French bread. Enjoy.
• 39. Keep the faith, and keep cooking.

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.

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!

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.

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.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
• Meanwhile, combine all sauce ingredients in a small bowl.
• Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake 35 minutes or until bubbly and cheese lightly browned.

CHICKEN ALFREDO RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Mix Alfredo sauce and milk in large bowl until blended. Stir in rice, chicken, broccoli, peppers, nuts, and basil. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 30 min.; stir. Combine bread crumbs, cheese and butter; sprinkle over casserole.
• Bake, uncovered, 10 min. or until casserole is heated through and crumbs are golden brown.

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.

CHICKEN, BROCCOLI, AND 'RICE' CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.
• Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.
• Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

ALFREDO CREAMY CHICKEN & RICE BAKE

Steps:

• 1.) Preheat oven to 400 degrees, if desired season chicken with salt and pepper.
• 2.) In 13 x 9-inch baking dish, thoroughly combine Ragu Cheese Creations Classic Alfredo Sauce, broth, uncooked rice and tomato; arrange chicken on rice mixture.
• 3.) Cover with aluminum foil and bake 35 min. Remove foil and continue to cook chicken an additional 10 min or until chicken is no longer pink.