Chicken Alfredo Rice Casserole

This Chicken Alfredo Rice Casserole is proper comfort food – tender chicken and rice in a homemade garlicky cream sauce with peas, all topped with a crispy golden breadcrumb crust!

If you love easy casseroles like my Creamy Alfredo Lasagna Soup and Mac and Cheese Meatloaf Casserole, this Alfredo rice bake is going to become one of your go-to weeknight dinners!

I created this recipe when I was craving fettuccine Alfredo but wanted something more substantial that could feed the whole family with minimal fuss. The combination of creamy Parmesan sauce, tender chicken, and fluffy rice with that crunchy topping is absolutely brilliant – it’s got all those gorgeous Alfredo flavours but in a format that’s much easier to serve and perfect for making ahead.

What makes this casserole special is the homemade Alfredo sauce – it only takes about 10 minutes to make and tastes so much better than anything from a jar. The instant rice cooks right in the casserole, and that panko topping adds the most satisfying crunch. With only 20 minutes of hands-on time, you can have this in the oven and get on with other things.

Why You’re Going To Love This Recipe

Ready in 50 minutes – minimal active time for maximum comfort.
Homemade Alfredo sauce – tastes restaurant-quality but dead simple to make.
One dish meal – everything bakes together beautifully.
Uses leftover chicken – brilliant way to use up roast chicken.
Crispy topping – that golden panko crust is irresistible.
Make ahead friendly – assemble earlier and bake when ready.

Jump to:

Why You’re Going To Love This Recipe
What You Need
Putting It Together
Handy Tips
Questions You Might Have
More Creamy Casseroles

What You Need

Simple ingredients create this luxurious casserole!

Note: Full measurements and complete instructions are in the recipe card at the bottom.

For the casserole:

Butter – for making the cream sauce rich and silky.
Double cream – creates that proper Alfredo texture.
Parmesan cheese – 1½ cups freshly grated. Don’t use pre-grated – it won’t melt properly!
Garlic – fresh garlic adds so much flavour.
Dried parsley – adds colour and herb notes.
Black pepper – freshly ground is best.
Cooked chicken – 1½ cups shredded. Rotisserie chicken is perfect!
Instant rice – cooks right in the casserole, no need to pre-cook.
Frozen peas – add colour and nutrition.
Salt – to taste.

For the topping:

Panko breadcrumbs – create that lovely crunchy top.
Parmesan cheese – adds extra flavour to the topping.
Melted butter – helps everything turn golden.
Garlic powder – gives the topping extra punch.

Putting It Together

This comes together in straightforward steps!

Note: Pop down to the recipe card for exact quantities and the complete method.

Get ready

Heat your oven to 180°C (350°F). Spray an 8×6-inch baking dish (or similar small casserole dish) with cooking spray and set aside.

Make the Alfredo sauce

Melt your butter in a saucepan over medium heat. Pour in the cream and bring it to a gentle simmer. Let it cook for 5 minutes, stirring constantly – this thickens it slightly. Add your Parmesan cheese, pressed garlic, pepper, and parsley. Stir until the cheese melts and everything’s lovely and smooth.

Mix the casserole

Stir your shredded chicken, instant rice, and frozen peas into the Alfredo sauce. Taste and season with salt and pepper – remember the Parmesan is quite salty, so you might not need much. Pour this mixture into your prepared dish and spread it evenly.

Make the topping

In a small bowl, combine your panko breadcrumbs, Parmesan cheese, melted butter, and garlic powder. Mix well so the butter coats all the breadcrumbs. Sprinkle this evenly over the top of your casserole.

Bake

Pop it in the oven for 25-28 minutes until it’s heated through, bubbling around the edges, and the topping is gorgeous and golden brown.

Rest and serve

Let it sit for about 5 minutes before serving – this helps it set slightly so you can scoop out neat portions.

Handy Tips

Little tricks to make this casserole absolutely brilliant:

Grate your own Parmesan – pre-grated has additives that prevent proper melting.
Stir constantly when making the sauce to prevent scorching.
Use instant rice – regular rice won’t cook properly in the time given.
Don’t skip the peas – they add moisture and freshness.
Leftover chicken is perfect – rotisserie chicken makes this so quick.
Watch the topping – if it’s browning too quickly, cover loosely with foil.
Make ahead – assemble without the topping, refrigerate, add topping and bake when ready.
Add vegetables – broccoli florets or mushrooms work beautifully.
Storage – keeps in the fridge for up to 3 days.
Reheating – cover with foil and warm in the oven at 180°C until heated through.

Questions You Might Have

Can I use regular rice instead of instant?

Instant rice is crucial for this recipe as it cooks in the casserole. If you want to use regular rice, you’ll need to cook it first, then reduce the cream slightly.

What if I don’t have heavy cream?

You could use half milk and half cream, though it won’t be quite as rich. Don’t use just milk as the sauce won’t be thick enough.

Can I use a different cheese?

Parmesan is what makes it Alfredo, but you could add some mozzarella to the topping for extra gooeyness.

My sauce is grainy – what happened?

This usually means the heat was too high or the Parmesan wasn’t fresh. Always use freshly grated Parmesan and keep the heat medium-low when adding cheese.

Can I add other vegetables?

Absolutely! Broccoli florets, sliced mushrooms, or diced courgette would all be lovely. Just make sure they’re cut small so they cook through.

What size dish should I use?

An 8×6-inch dish is perfect, but any 1-1.5 litre casserole dish will work. If using a larger, shallower dish, reduce baking time slightly.

Can I freeze this?

The cream sauce doesn’t freeze brilliantly, but you can freeze it for up to a month. Thaw completely before reheating. The texture might be slightly different but still delicious.

More Creamy Casseroles

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