Chicken Alfredo And Rice Casserole Recipes

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CHICKEN ALFREDO RICE CASSEROLE (WITH HOMEMADE ALFREDO SAUCE)



Chicken Alfredo Rice Casserole (with Homemade Alfredo Sauce) image

A one-pot chicken, rice, and broccoli casserole baked in a homemade alfredo sauce.

Provided by Kristin Marr

Categories     Main Course

Time 1h25m

Number Of Ingredients 24

1 cup heavy cream
1 cup whole milk
6 TB unsalted butter
1 cup shredded parmesan cheese (3 ounces)
2 garlic cloves (minced)
½ tsp salt
½ tsp black pepper
1 cup long grain white rice (200g, uncooked)
1 cup chicken broth (no salt added)
3-4 cups fresh or frozen broccoli florets
1 lb boneless skinless chicken breasts (about 2 breasts*, uncooked)
1 tsp salt
1 tsp black pepper
½ tsp paprika
1 cup panko breadcrumbs
3 TB unsalted butter
1 tsp dried oregano
½ tsp paprika
¼ tsp salt
½ cup shredded parmesan (1.75 ounces)
large bowl
medium saucepan
casserole dish (9x13 or 2 ½-3 quart casserole dish**)
foil ( if using a casserole dish without a lid)

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.

Nutrition Facts : Calories 574 kcal, Carbohydrate 39 g, Protein 23 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 152 mg, Sodium 1034 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN ALFREDO AND RICE CASSEROLE



Chicken Alfredo and Rice Casserole image

The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and "kicks it up a notch."

Provided by TasteTester

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) container refrigerated low-fat alfredo sauce
1/2 cup milk
2 1/2 cups cooked white rice or 2 1/2 cups wild rice
2 cups cubed cooked chicken (to save time, can use cooked rotisserie chicken from the market)
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet pepper
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 cup soft breadcrumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 374.1, Fat 9.4, SaturatedFat 4, Cholesterol 64.4, Sodium 205.1, Carbohydrate 46.1, Fiber 2.4, Sugar 3, Protein 24.2

CHICKEN ALFREDO AND RICE CASSEROLE



Chicken Alfredo and Rice Casserole image

Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best.

Provided by Midwest Living

Categories     Food

Time 1h15m

Number Of Ingredients 10

1 10 ounce container refrigerated light Alfredo pasta sauce
½ cup milk
2 ½ cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
⅓ cup chopped bottled roasted red sweet peppers
¼ cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 456 calories, Carbohydrate 45 g, Cholesterol 97 mg, Fat 16 g, Protein 32 g, SaturatedFat 8 g, Sodium 672 mg, Sugar 7 g

CHICKEN ALFREDO AND RICE CASSEROLE



Chicken Alfredo and Rice Casserole image

Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best.

Provided by BHG Test Kitchen

Time 1h15m

Number Of Ingredients 10

1 10 ounce container refrigerated light Alfredo pasta sauce
0.5 cup milk
2.5 cup cooked white rice or wild rice
2 cup cubed cooked chicken
1 cup frozen peas
0.333 cup chopped bottled roasted red sweet peppers
0.25 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 456 kcal, Carbohydrate 45 g, Cholesterol 97 mg, Protein 32 g, SaturatedFat 8 g, Sodium 672 mg, Sugar 7 g, Fat 16 g, UnsaturatedFat 5 g

CHICKEN ALFREDO RICE CASSEROLE



Chicken Alfredo Rice Casserole image

Prepare ready-made Alfredo sauce and a blend of both fresh and frozen vegetables for our easy Chicken Alfredo Rice Casserole. It has all the amazing cheesy flavors of Alfredo noodles but with rice casserole. You don't miss out on the noodles in this comfort food Chicken Alfredo Rice Casserole.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 11

1-1/2 cups CLASSICO Creamy Alfredo Pasta Sauce
1/2 cup milk
2 cups cooked long grain & wild rice
2 cups chopped cooked chicken
1-1/2 cups frozen broccoli florets
1/3 cup chopped drained roasted red peppers
1/4 cup slivered almonds, toasted
1 Tbsp. chopped fresh basil
1/2 cup panko bread crumbs
1/4 KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted

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.

Nutrition Facts : Calories 600, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g

CHICKEN ALFREDO CASSEROLE



Chicken Alfredo Casserole image

This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into large chunks
2 1/2 cups low-sodium chicken broth
6 cloves garlic (4 crushed, 2 chopped)
3 wide strips lemon zest, plus 1 tablespoon lemon juice
2 sprigs rosemary
2 bay leaves
1 pound penne
6 cups small broccoli florets (about 1 pound)
4 tablespoons all-purpose flour
2 cups heavy cream
Freshly ground pepper
1 1/4 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups shredded low-moisture mozzarella cheese

Steps:

  • Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
  • Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
  • Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
  • Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
  • Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

ALFREDO CREAMY CHICKEN & RICE BAKE



Alfredo Creamy Chicken & Rice Bake image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 5

6 boneless skinless chicken thighs (about 1-1/2 lbs.)
1 jar (16 oz.) Ragu Cheese Creations Classic Alfredo Sauce
1 can (14-1/2 oz.) chicken broth
1-1/2 cups uncooked converted rice
1 medium tomato, coarsley chopped

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ALFREDO RICE CASSEROLE



Alfredo Rice Casserole image

Rice lovers won't be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.-Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 11

1-1/3 cups refrigerated Alfredo sauce
1 cup cooked brown rice
1 cup cooked wild rice
1 cup marinated quartered artichoke hearts, chopped
8 bacon strips, cooked and crumbled
2 green onions, thinly sliced
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup chicken broth
1 garlic clove, minced
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 418 calories, Fat 32g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 1191mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

CHICKEN ALFREDO CASSEROLE



Chicken Alfredo Casserole image

A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!

Provided by krissymarie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 8

3 skinless, boneless chicken breast halves
1 (8 ounce) package penne pasta
½ (16 ounce) jar Alfredo sauce
1 ½ cups shredded mozzarella cheese, divided
¼ cup milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g

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