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Alfredo Rice Casserole

Course: Main Course
Cuisine: American

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.