Creamy Chicken Alfredo Rice Bake

Name: Creamy Chicken Alfredo Rice Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian, American, Fusion
Ingredients: 0.5 tsp Black Pepper; 0.25 cup Butter; 0.25 tsp Cooking Spray; 1 tsp Dried Parsley; 1 whole Garlic; 0.25 tsp Garlic Powder; 1.5 cups Grated Parmesan Cheese; 1 cup Green Peas; 1 cup Heavy Cream; 1 cup Instant Rice; 0.75 cup Panko; 1.5 cups Pulled Chicken; 1 dash Salt & Pepper

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American Fusion High-Protein 💪Sugar-Free Halal 🕌Kosher ✡️Comfort-Food

Creamy Chicken Alfredo Rice Bake layers tender shredded chicken and peas in a rich Parmesan-garlic cream, then finishes with a crisp, buttery panko crust for contrast. It’s comforting and cheesy with a peppery lift and hints of parsley, perfect for a weeknight dinner or a potluck where you want something cozy and crowd-pleasing.

Prep20 mins
Cook30 mins
Serves3
DifficultyEasy

1

Preheat the oven to 350 degrees F (180 degrees C). Coat an 8x6-inch dish with nonstick cooking spray. Set aside.
2

For the casserole, melt the butter in a saucepan. Add the cream and bring it to a simmer; cook for 5 minutes, stirring constantly. Add the Parmesan cheese, garlic, pepper, and parsley, and stir until combined. Set aside.
3

Stir the chicken, rice, and peas into the sauce. Season with salt and pepper. Transfer to the prepared dish. Set aside.
4

For the topping, combine the panko, Parmesan cheese, butter, and garlic powder. Sprinkle over the top.
5

Bake in the preheated oven until heated through and the topping is golden brown, 25 to 28 minutes.