Chicken Alfredo And Rice Casserole Food

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

CHICKEN AND BROCCOLI ALFREDO CASSEROLE

Steps:

• Cook pasta per package. Drain & place into large mixing bowl.
• On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
• Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
• Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
• Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
• In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
• Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
• Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

BEST CHICKEN CASSEROLE (+FAV CHICKEN CASSEROLE RECIPES)

Steps:

• First, preheat oven to 375ºF and spray a large ceramic casserole dish with nonstick cooking spray.
• Next, place minute brown rice, broccoli florets, yellow onion, carrots, and green peas on the bottom of the casserole dish.
• Prepare cheese sauce by placing broth and milk into a small saucepan. Heat over medium heat.
• Once simmering, turn down low/medium and add in 6 oz. shredded cheddar cheese, garlic powder, salt, and pepper. Continuously stir until the cheese melts and your cheese sauce has formed.
• Immediately pour over rice and veggies and mix.
• Next, slice chicken breasts into 1-inch cubes and add that to the casserole dish and mix making sure everything is fully coated in cheese sauce.
• Bake at 375ºF, uncovered, for 30 minutes.
• Then, add 2 oz. shredded cheddar cheese and 1 oz. shredded parmesan cheese to the top of the casserole dish and bake for an additional 15-20 minutes.
• Let casserole rest on the stovetop for 15-20 minutes before serving to further thicken.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

SLOW COOKER CHICKEN ALFREDO RICE CASSEROLE

Steps:

• In a small pan, or in a slow cooker on high, add the garlic and brown lightly.
• This could take up to 40 minutes in the slow cooker.
• Add the rice, chicken, garlic, butter, cream cheese, salt, pepper, parmesan, cream, broth and stir to combine.
• Cook the mixture on high for 2 hours or 3 hours for brown rice.
• Add the broccoli, stir and cook 20 more minutes.
• Serve with fresh parmesan on top!

CHICKEN/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE

Steps:

• 1. Gather your ingredients. At this point, I usually show you all the ingredients; however, since I started this recipe with no clear idea of what I was going to put into it... I didn't have a photo of the ingredients.
• 2. Cook the rice according to package directions, and shave a few minutes off the cooking time.
• 3. Chef's Note: Standard rice calls for twice the water to the uncooked rice. For this recipe of 1.5 cups of rice, use 1/3 less water.
• 4. Cut up the broccoli into bite-sized pieces and reserve.
• 5. Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.
• 6. Clean the mushrooms, remove the stems, and then thinly slice.
• 7. Finely dice the onions, and reserve. I forgot to take a photo of this step. My Bad.
• 8. Add two tablespoons of butter to a skillet over medium high heat.
• 9. Add the sliced mushrooms and diced onions, to the pan.
• 10. Sauté the mushrooms and onions until tender, about 4 to 5 minutes.
• 11. Remove from pan, and reserve.
• 12. Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.
• 13. Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.
• 14. Remove chicken from the pan, and reserve.
• 15. Wipe the skillet out, and reserve for the Alfredo sauce.
• 16. Chef's Note: You could always do the Alfredo sauce in a nice sauce pan, but why bother... this keeps the kitchen mess down to a minimum.
• 17. Place a rack in the middle position, and preheat the oven to 350f (176c).
• 18. THE ALFREDO SAUCE
• 19. In the skillet add the butter, and melt over medium heat, until the foaming subsides.
• 20. Add the minced garlic, and cook until fragrant, about 2 minutes.
• 21. Chef's Note: Keep the garlic moving, and don't allow to brown or burn.
• 22. Add the cream cheese to the pan, and begin to whisk into the garlic.
• 23. Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.
• 24. Stir using a whisk until the mixture is smooth, about 2-3 minutes.
• 25. Chef's Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.
• 26. Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.
• 27. Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.
• 28. Add the Parmesan cheese; plus the pepper and salt, to taste
• 29. Whisk until fully incorporated.
• 30. Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.
• 31. Pour the Alfredo sauce over the ingredients, and fold together, until mixed.
• 32. Pour the ingredients into a baking dish.
• 33. Top with the panko breadcrumbs.
• 34. Chef's Note: To kick it up a bit, I added some freshly ground black pepper, and some cayenne to the panko breadcrumbs before adding to the casserole.
• 35. Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.
• 36. Chef's Note: Mine went the full 40 minutes, and in the last 10 minutes, I turned the oven temp up to 400f (205c), to brown the top a bit.
• 37. Chef's Note: This came out exactly the way that I hoped it would. The dish had just the right amount of seasoning without being too heavy. And it wasn't too wet or too dry.
• 38. Serve with a nice side salad, and some crusty French bread. Enjoy.
• 39. Keep the faith, and keep cooking.

CHICKEN ALFREDO AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350^ In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, peppers nuts and basil. Pour into a 1 1/2 quart baking dish or casserole dish. Bake,, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered, 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. --- *Note: If using my Homemade Alfredo Sauce don't use the 1/2 cup of milk above.
• 2. Homemade Alfredo Sauce: 1/2 cup butter, only 8 oz. cream cheese, room temperature 1 cup half and half,only 1/3 cup Parmesan cheese 1 Tablespoon garlic powder pepper and salt to taste In a medium saucepan, melt butter. When butter is almost melted, add the cream cheese in pieces,.Stir until butter and cream cheese are well blended. Add the half and half, Parmesan cheese, garlic powder and then shake pepper on top. Stir every few minutes. After well mixed and sauce-like, remove from heat and set aside to thicken up. Stirring every few minutes. Great on tortellini and to dip bread sticks in too! NOTE: use only 10 oz. of this sauce refrigerate remainder or use as a dipping sauce later.

CHICKEN, BROCCOLI, AND 'RICE' CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.
• Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.
• Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

ALFREDO RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 20-25 minutes or until bubbly.

ALFREDO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350.
• In a large bowl, beat softened cream cheese, heavy whipping cream, 1/2 cup Parmesan, basil, and salt until mixed well.
• Add chicken, minced garlic, chopped onion, frozen cauliflower, frozen spinach, and 1 cup shredded Mozzarella cheese.
• Mix until well combined.
• Pour mixture into a greased 9x13 dish and top with remaining 1/2 cup Mozzarella cheese and 2 tablespoons Parmesan cheese.
• Bake for 35-45 minutes, or until casserole is bubbly and cheese begins to brown on top.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
• Meanwhile, combine all sauce ingredients in a small bowl.
• Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake 35 minutes or until bubbly and cheese lightly browned.

DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE

Steps:

• Preheat oven to 425°F (220°C).
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
• Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

CHICKEN ALFREDO RICE CASSEROLE (WITH HOMEMADE ALFREDO SAUCE)

Steps:

• Add the cream, milk, and butter to a medium-size saucepan. Warm over medium heat, whisking occasionally, until melted.
• Stir in the remaining ingredients (cheese, garlic, salt, pepper), and whisk until the cheese is melted.
• Let the sauce thicken slightly over medium-low heat, stirring occasionally. Do not boil.
• Preheat the oven to 350F and grease a casserole dish.
• Chop the broccoli florets no larger than 1" pieces (or use pre-chopped frozen broccoli). Set aside in a large mixing bowl.
• Dice the chicken in 1" cubes; season with salt, pepper, and paprika and add to the bowl.
• Add the uncooked rice and chicken broth to the bowl. Pour the prepared alfredo sauce into the bowl as well. Stir to combine.
• Pour the mixture into the greased pan and cover tightly with foil or a lid. It must be sealed tightly for the rice to cook through.
• Bake, covered, for 45 minutes.
• While baking, prepare the topping (if using). Add the panko, butter, and seasoning (oregano, paprika, salt) to a medium-size skillet (use the same skillet from making the sauce, just rinse it off). Saute over medium heat, stirring, until nicely browned. Do not burn.
• Remove the casserole from the oven and uncover. Top with the prepared panko and shredded parmesan. Return to the oven, uncovered, for 10 minutes.
• Let rest for 5-10 minutes before serving.

ALFREDO CREAMY CHICKEN & RICE BAKE

Steps:

• 1.) Preheat oven to 400 degrees, if desired season chicken with salt and pepper.
• 2.) In 13 x 9-inch baking dish, thoroughly combine Ragu Cheese Creations Classic Alfredo Sauce, broth, uncooked rice and tomato; arrange chicken on rice mixture.
• 3.) Cover with aluminum foil and bake 35 min. Remove foil and continue to cook chicken an additional 10 min or until chicken is no longer pink.

CHICKEN ALFREDO RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Mix Alfredo sauce and milk in large bowl until blended. Stir in rice, chicken, broccoli, peppers, nuts, and basil. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 30 min.; stir. Combine bread crumbs, cheese and butter; sprinkle over casserole.
• Bake, uncovered, 10 min. or until casserole is heated through and crumbs are golden brown.

CHICKEN ALFREDO CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray a 9 x 13-pan with nonstick cooking spray and set aside.
• Bring a large pot of water to a full rolling boil.
• Cook the pasta in the water for 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).
• Meanwhile, in a large saucepan, combine both containers of Alfredo sauce with the milk; heat until the mixture begins to bubble.
• When pasta is almost cooked, drain well and add it to sauce along with the chicken and half of the Parmesan cheese.
• Pour into the prepared dish and top with the remaining Parmesan cheese.
• Cover the dish with foil and bake for 20 minutes.
• Uncover the casserole and bake for 15 to 20 minutes longer or until the casserole is bubbly and cheese melts and begins to brown. You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Or top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
• Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
• Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
• Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
• Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.