Alfredo Rice Casserole
Alfredo Rice Casserole
Ingredients
- 4 boneless, skinless chicken thighs
- 2 cups Alfredo sauce recipe included
- 15 ounces chicken broth
- 1.5 cups uncooked rice
- Veggies of your choice Used chopped artichoks and mushrooms (tomatoes would be a good choice)
- 2 tablespoons grated Parmesan cheese
Alfredo Sauce
- 1/2 cup butter
- 2 cups cream
- 4 ounces cream cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup grated Parmesan cheese
Instructions
Alfredo Sauce
- In a medium sauce pan, melt butter and sauté garlic for 1 minute, add all ingredients except cheese, whisking well. When combined, stir in Parmesan cheese.
Main Instructions
- Preheat oven to 400°F
- Brown chicken
- Combine sauce, broth, rice and veggies in a 13-inch x 9-inch baking dish. Add browned chicken to top of mixture.
- Cover with foil and bake for 25 minutes.
- Remove foil and sprinkle with 2 tablespoons grated Parmesan cheese. Cook in oven for an additional 10 minutes or until the cheese is melted.