Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds.
- Whisk in the heavy cream and cubed cream cheese. Cook, whisking constantly, until the cream cheese has fully melted and the sauce is smooth. Allow it to come to a gentle simmer for 2-3 minutes.
- Remove from the heat and stir in ½ cup of the grated Parmesan cheese, Italian seasoning, salt, and pepper until the cheese is melted.
- In a large bowl, combine the shredded chicken, uncooked rice, chicken broth, and the prepared Alfredo sauce. Stir until everything is evenly mixed.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the shredded mozzarella cheese and the remaining ¼ cup of Parmesan cheese.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown and the rice is tender.
- Let the casserole rest for 10 minutes before serving to allow it to set.
Notes
Tip 1: For the creamiest sauce, use full-fat heavy cream and cream cheese. Do not substitute with lower-fat alternatives.
Tip 2: Ensure you cover the casserole tightly with foil. This traps the steam needed to cook the rice perfectly.
Tip 3: Let the casserole rest before serving. This is an important step that helps the dish firm up for easier serving.
Tip 2: Ensure you cover the casserole tightly with foil. This traps the steam needed to cook the rice perfectly.
Tip 3: Let the casserole rest before serving. This is an important step that helps the dish firm up for easier serving.
