Description
Creamy, cheesy, and comforting, this easy one-dish chicken and rice casserole is a family favorite. With broccoli, alfredo sauce, and mozzarella, it’s perfect for weeknights or potlucks.
Ingredients
1 (15-ounce) jar creamy alfredo-style sauce
1 ½ cups low-sodium chicken broth
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
Freshly ground black pepper, to taste
3 cups cooked chicken, diced
2 cups broccoli florets (fresh or frozen)
1 cup uncooked long-grain white rice (such as basmati or jasmine)
1 ½ cups shredded mozzarella cheese, divided
½ cup finely grated Parmesan cheese
Instructions
1. Preheat the oven to 375°F and position a rack in the center. Lightly grease a 9×13-inch or 3-quart baking dish.
2. In the baking dish, whisk together the creamy sauce and chicken broth. Season with salt, garlic powder, onion powder, and black pepper until well combined.
3. Stir in the chicken, broccoli, uncooked rice, and 1 cup of the mozzarella cheese. Mix until everything is evenly coated, then spread into an even layer.
4. Cover the dish tightly with foil to trap the steam. Bake for about 50 minutes, or until the rice is tender and most of the liquid has been absorbed. If needed, stir, re-cover, and bake an additional 5–10 minutes.
5. Remove the foil and switch the oven to broil. Sprinkle the remaining mozzarella and the Parmesan evenly over the top.
6. Broil for 2–3 minutes, watching closely, until the cheese is melted and lightly golden. Serve warm.
Notes
You can assemble this casserole ahead and refrigerate it for up to 24 hours before baking. Add 5–10 minutes to bake time if starting cold. Use rotisserie or leftover chicken for added ease.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Comfort Food
- Method: Dump-and-bake casserole
- Cuisine: American