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Alfredo sauce, chicken, sun-dried tomatoes, green peas, and a crunchy Panko topping make this Chicken Alfredo Rice Casserole so delicious! And the best part is it’s a dump-and-go meal perfect for a busy weeknight. Your family is going to be begging you to make this.

I absolutely love casseroles. I love how easy they are to make, and I especially love that you can store them in the dish you bake them in, (less dishwashing is always a win) and that they keep super well as leftovers. I’m a super fan of this recipe because it is: 1) so delicious, 2) so easy to throw together, and 3) a complete and balanced meal!

Ingredients for Chicken Alfredo and Rice Casserole

This recipe is full of pantry and freezer staples that I almost always have on hand. For this recipe, you’ll need:

• cooked white rice
• cooked shredded chicken: you could use rotisserie chicken, or cook chicken breast in the instant pot, oven, or stove
• jarred Alfredo sauce: use your favorite brand
• milk
• frozen peas
• chopped sun-dried tomatoes (optional)
• Italian seasoning
• onion powder
• garlic powder
• salt
• pepper
• Panko breadcrumbs: Panko is a different texture than normal bread crumbs, so try to find Panko!
• melted butter

How to Make Chicken Alfredo Rice Casserole

As I said before, this recipe is so easy to throw together. First, combine all of the ingredients except the breadcrumbs and butter in a large bowl (I love this set of bowls because it has one in every size).

Stir that together and add it to a greased 9 x 13 baking dish. Spread the mixture in the dish evenly.

Cover with aluminum foil and bake for about 20 minutes, then remove the foil and sprinkle the breadcrumbs over the top and drizzle the butter over the top of the breadcrumbs. Bake for an additional 15 to 20 minutes, or until the Panko top is golden and crunchy. Serve and enjoy!

What to Serve with Chicken Alfredo Rice Casserole

This casserole is definitely a full and complete meal, but if you wanted to serve something alongside it, you could serve it with a side salad, fruit, homemade dinner rolls, or steamed veggies.

Easy One-Hour Dinner Rolls

Classic Side Salad

Cool-Whip Fruit Salad

More Casserole Recipes

If you can’t get enough casseroles, I’ve got you! I have so many delicious casserole recipes on my site.

Italian Sub Casserole

French Onion Chicken Casserole

Chicken Cordon Bleu Casserole

Chicken Alfredo Rice Casserole

4 from 11 votes

Recipe by Julia Pacheco Course: Dinner, MainCuisine: ItalianDifficulty: Easy

Servings

4-5

servings

Prep time

10

minutes

Cooking time

40

minutes

Alfredo sauce, chicken, sun-dried tomatoes, green peas, and a crunchy Panko topping make this Chicken Alfredo Rice Casserole so delicious!

Ingredients

• 2 1/2 cups 2 1/2 cooked white rice

• 2 cups 2 cooked shredded chicken

• 16 oz 16 jar Alfredo sauce

• 1/2 cup 1/2 milk

• 1 1/2 cups 1 1/2 frozen peas

• 1/4 cup 1/4 chopped sun-dried tomatoes (optional)

• 2 tsp 2 Italian seasoning

• 1 tsp 1 onion powder

• 1 tsp 1 garlic powder

• 1 tsp 1 salt

• 1/2 tsp 1/2 pepper

• 1/2 cup 1/2 Panko breadcrumbs

• 1/4 cup 1/4 butter, melted

Directions

• Preheat oven to 350℉.
• To a large bowl add all of the ingredients except the breadcrumbs and butter. Stir well.
• Spray a 9 x 13 baking dish with nonstick spray. Pour the casserole in and spread it out. Cover with aluminum foil and bake for 20 minutes. Remove the foil and sprinkle the breadcrumbs over the top and drizzle the butter over the breadcrumbs. Bake for an additional 15 to 20 minutes. Serve and enjoy!

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