Description
A comforting chicken Alfredo rice casserole that is simple to prepare and packed with flavor, perfect for family dinners.
Ingredients
- 2 cups uncooked rice (white or brown)
- 4 cups chicken broth
- 1 pound cooked chicken, shredded or diced
- 2 cups Alfredo sauce
- 1 cup broccoli florets (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the uncooked rice and chicken broth. Stir to evenly distribute the rice.
- Mix in the shredded or diced chicken along with the Alfredo sauce, ensuring that the chicken is well-coated.
- Sprinkle in garlic powder and Italian seasoning. Add salt and pepper to taste.
- If using broccoli, gently fold the florets into the mixture.
- Top the casserole with mozzarella and Parmesan cheeses.
- Cover with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Allow the casserole to rest for about 5 minutes before serving. Optionally, sprinkle with fresh parsley.
Notes
Rinse uncooked rice if using brown rice. Feel free to add more cheese or experiment with different vegetables.
