Fall has a way of popping up in the summer, surprising us with cold temperatures, wind, and rain. While summer is making a comeback this week, the season of delicious casseroles has officially begun for us. We’re looking forward to digging into our delicious chicken alfredo rice casserole with peas again. It’s pure comfort food and warms us during the cold seasons, or cold weather. No matter which way you slice it, we’re excited!
Our Chicken Alfredo Rice Casserole Soothes the Soul
We’re so ready for fall. Not that we didn’t enjoy summer, of course. But we’d like to cuddle up on the sofa or bundle up for a walk, feel the wind on our faces, and fully pledge ourselves to coziness. This includes delicious oven dishes like our chicken alfredo rice casserole with peas and a creamy parmesan sauce.
Of course, alfredo sauce is best known for being served with pasta. We decided to add switch things up a little bit by mixing the Italian sauce with rice instead. This recipe also calls for heavy cream instead, so the result is a really creamy casserole, that is also nicely filling.
Our chicken alfredo rice casserole can also be adapted for vegetarian diets. Just make sure you use a suitable hard cheese and replace the meat with a nice plant-based alternative. Plus, there’s also room for experimentation with the vegetables. Not in the mood for peas? Then we can recommend broccoli or kohlrabi, for example. Carrots or, fittingly autumnal, squash, wil also do well in this recipe. Just take a look in your fridge and see what your crisper has to offer.
Looking for more fall inspiration? We are also finding lots of comfort in these dishes: mashed potato beef zucchini casserole, deviled egg casserole with ground beef & bechamel sauce, and feta & spinach pasta bake.
Chicken Alfredo Rice Casserole
Ingredients
For the casserole:
- 1½ cups rice
- salt & pepper to taste
- 7 oz chicken
- oil for frying
- ½ cup frozen peas
- ¼ cup sliced almonds
- ¾ cup breadcrumbs
- 1 tbsp butter
For the sauce:
- 2 garlic cloves
- butter to taste
- 3¼ cups heavy cream
- ¾ cup parmesan
- salt & pepper to taste
Instructions
- Cook the rice in 2 ½ cups of salted water.
- Wash the chicken, cut it into bite-sized piece. In a pan, fry it in neutral oil. Season with salt and pepper.
- Peel and mince the garlic for the sauce. Sauté in butter.
- In the same pan, pour in the heavy cream. Bring to a boil, and then reduce the heat. Stir in the grated parmesan. Season with salt and pepper.
- Add the rice, peas, almonds, and chicken to a casserole dish. Pour the sauce over it. Mix everything well.
- Bake the casserole at 350°F for 30 minutes.
- Meanwhile, melt the butter and stir in the breadcrumbs. Sprinkle the mix over the casserole and bake for another 15 minutes.