If you're looking for a creamy, rich, and flavorful dish to impress your family or friends, then Alfredo Rice Casserole is the perfect recipe for you. This classic dish combines the comforting flavors of Alfredo sauce, tender rice, and gooey cheese, making it a guaranteed hit at any gathering. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step guide will provide you with all the essential tips and tricks to create the ultimate Alfredo Rice Casserole that will leave your taste buds dancing.
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ALFREDO RICE CASSEROLE
Rice lovers won't be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.-Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 418 calories, Fat 32g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 1191mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
CHICKEN/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE
It's getting cold outside, and the falling leaves are carpeting the grass in multi-hued colors of browns, reds, yellows and oranges... It's Autumn, and time for some hearty soups, stews, and casseroles. I played around with this one in the test kitchen, while I was cooking, so when I started, I wasn't sure what was going...
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 1h15m
Number Of Ingredients 17
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
BHG magazine recipe. This is a great recipe - Instead of the store bought sauce- try using the Homemade Alfredo Sauce recipe I posted for this recipe - It makes just enough for this recipe.
Provided by Pat Duran
Categories Casseroles
Time 1h15m
Number Of Ingredients 10
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.
Tips:
- Use high-quality ingredients. Freshly grated Parmesan cheese and качественный heavy cream will make a big difference in the flavor of the casserole.
- Cook the rice according to the package directions. If you overcook the rice, it will become mushy in the casserole.
- Don't be afraid to experiment with different flavors. You can add cooked chicken, broccoli, or mushrooms to the casserole. You can also use different types of cheese, such as mozzarella or cheddar.
- Make sure the casserole is cooked through before serving. The rice should be tender and the sauce should be bubbly.
- Serve the casserole immediately. It is best when it is hot and fresh out of the oven.
Conclusion:
Alfredo rice casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can have a satisfying and comforting meal that the whole family will love.
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