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Chicken Alfredo Rice Casserole with peas and breadcrumbs in a square glass baking dish.

Chicken Alfredo Rice Casserole

Franziska
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

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.