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Chicken Alfredo Rice Casserole

Creamy Chicken Alfredo Rice Casserole made with tender chicken, fluffy rice, and rich homemade Alfredo sauce baked to perfection. This easy comfort food dinner is cheesy, filling, and perfect for busy weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Casserole Base
  • 2 cups cooked chicken shredded or cubed
  • 2 cups uncooked rice or 4 cups cooked rice
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • Alfredo Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Optional Add-ins
  • Broccoli florets
  • Mushrooms
  • Peas
  • Extra mozzarella for topping

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Cook rice according to package instructions if not already prepared.
  3. In a skillet, melt butter and sauté onion and garlic until soft.
  4. In a saucepan, melt butter for sauce. Whisk in flour and cook 1–2 minutes.
  5. Slowly whisk in milk and cream until smooth and thickened.
  6. Stir in Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper.
  7. In a large bowl, combine chicken, rice, sautéed onions, and Alfredo sauce. Mix well.
  8. Pour mixture into baking dish and spread evenly.
  9. Top with extra mozzarella cheese if desired.
  10. Bake for 25–30 minutes until bubbly and golden.
  11. Let rest 10 minutes before serving.

Notes

  • Rotisserie chicken works great for quick prep.
  • Slightly undercook rice for best baked texture.
  • Add broccoli or peas for a complete meal.
  • Store leftovers in fridge for up to 4 days.
  • Freeze for up to 2 months before or after baking.
  • Add extra cream for a richer Alfredo flavor.