Description
An effortless yet elegant casserole that combines creamy Alfredo sauce, tender chicken, and nutty rice for a comforting family meal.
Ingredients
Scale
- 2 cups uncooked white rice
- 4 cups chicken broth (low sodium)
- 3 cups cooked chicken, shredded (preferably rotisserie)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for topping)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Gather a large mixing bowl and a greased 9×13-inch baking dish.
- In the mixing bowl, combine uncooked rice, chicken broth, shredded chicken, garlic powder, onion powder, salt, and pepper. Stir until evenly distributed.
- Gently pour the rice mixture into the prepared baking dish, ensuring an even layer.
- In a separate bowl, whisk together heavy cream and Parmesan cheese until smooth. Pour this creamy mixture over the rice and chicken, ensuring to cover thoroughly.
- Bake uncovered for 30 minutes, allowing the aromas to meld beautifully.
- After baking, sprinkle the casserole with shredded mozzarella and a touch more Parmesan. Return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Finish with a sprinkle of fresh parsley for a vibrant touch.
Notes
Use high-quality chicken broth for best flavor. Allow the casserole to rest before serving. Consider blending cheeses for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg