Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes (plus 10 minutes resting)
Effort Level: Very Easy (Beginner-Friendly)
Hands-On Intensity: Low (Only 10 minutes of active work)
Ingredients
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1 ½ cups uncooked long-grain white rice (like jasmine or basmati)
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1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
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1 (15 oz) jar of good-quality Alfredo sauce (about 2 cups)
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2 cups low-sodium chicken broth
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1 cup whole milk or half-and-half (for extra richness)
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4 cloves garlic, minced
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1 teaspoon Italian seasoning
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½ teaspoon onion powder
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½ teaspoon freshly ground black pepper
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¼ teaspoon salt (optional, taste after baking as broth and sauce contain salt)
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1 ½ cups frozen broccoli florets (no need to thaw)
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1 ½ cups shredded Italian cheese blend (or a mix of mozzarella and Parmesan)
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Fresh parsley, chopped (for garnish)
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Red pepper flakes (optional, for serving)
Equipment
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9×13 inch baking dish
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Measuring cups and spoons
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Cutting board and knife
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Mixing spoon
Instructions
Step 1: Prep & Preheat
Preheat your oven to 375°F (190°C). This ensures the casserole goes into a hot oven for even cooking. While it heats, cube your chicken and mince the garlic. Grease the 9×13 inch baking dish lightly with cooking spray or butter.
Step 2: The “Dump”
This is the only active work required! Add the uncooked rice, cubed chicken, Alfredo sauce, chicken broth, milk, minced garlic, Italian seasoning, onion powder, and black pepper directly into the greased baking dish.
Step 3: The “Stir”
Use a large spoon or spatula to stir everything together until well combined. Ensure the rice is evenly distributed and submerged in the liquid. Taste the liquid mixture and decide if you want to add the optional ¼ teaspoon of salt (this will depend on the saltiness of your chosen Alfredo sauce and broth).
Step 4: First Bake (Covered)
Cover the baking dish tightly with aluminum foil. This traps steam, which is essential for cooking the rice and chicken thoroughly without drying out. Place in the preheated oven and bake for 50 minutes.
Step 5: Add Veggies & Cheese
After 50 minutes, carefully remove the dish from the oven (steam will be hot!). Remove the foil. The mixture will still look quite liquid at this stage—that’s normal. Sprinkle the frozen broccoli florets evenly over the top, followed by the shredded cheese.
Step 6: Final Bake (Uncovered)
Return the dish to the oven, uncovered, for another 12-15 minutes. Bake until the cheese is completely melted, bubbly, and starting to turn golden in spots. The casserole should be set, with little visible liquid remaining.
Step 7: The Crucial Rest
Remove the casserole from the oven and let it sit, uncovered, for 10 minutes. DO NOT SKIP THIS STEP. This resting time allows the residual heat to finish absorbing any remaining liquid, letting the sauce thicken perfectly and making it easier to serve.
Step 8: Serve
Garnish with fresh chopped parsley and a pinch of red pepper flakes for a touch of color and heat if desired. Serve directly from the baking dish.
Chef’s Notes & Tips for Success
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Rice is Key: Do not use instant or quick-cook rice. Standard long-grain white rice (like Jasmine or Basmati) works perfectly in this slow-bake method.
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Chicken Choice: Chicken thighs will yield a slightly more flavorful and forgiving result, but breasts work great, too. Ensure pieces are uniform in size.
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Broth & Sauce: Using a low-sodium broth allows you to better control the final salt level. For the Alfredo sauce, choose a brand you enjoy eating on its own.
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Veggie Variations: Swap broccoli for frozen peas, chopped spinach, or a mixed vegetable blend. Add them at the same stage.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a covered dish in the oven with a splash of milk or broth to restore creaminess. This casserole also freezes well for up to 3 months.
Nutrition Information
Please note: This is an estimate based on the specific ingredients used. Values may vary.
Serving Size: ⅛ of the casserole
Calories: ~480
Total Fat: 22g
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Saturated Fat: 11g
Cholesterol: 110mg
Sodium: 780mg
Total Carbohydrates: 38g -
Dietary Fiber: 1g
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Sugars: 3g
Protein: 32g