Chicken/Rice/Broccoli Casserole in Alfredo Sauce

Andy Anderson !


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 to go in it. I settled on chicken and rice (pretty basic), and then added the broccoli with some sautéed mushrooms, and to kick it up, I used an Alfredo sauce with some garlic.

So, you ready… Let’s get into the kitchen.

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35 Min
40 Min



2 Tbsp
sweet butter, unsalted
3 clove
garlic, minced, about a tablespoon
4 oz
cream cheese, room temp, and cut into 8 cubes
1 c
whole milk
1 c
parmesan cheese, freshly grated
black pepper, freshly ground, to taste
salt, kosher variety, to taste


2 large
chicken breasts, brined/cooked/diced
2 Tbsp
sweet butter, unsalted
2 Tbsp
olive oil, extra virgin
1 1/2 c
white rice, cooked al dente
4 oz
white button mushrooms, thinly sliced/sautéed
4 oz
broccoli, cut into bite-sized pieces (raw)
1/2 medium
yellow onion, finely chopped, sautéed
1/2 c
panko breadcrumbs


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1Gather 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.

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2Cook the rice according to package directions, and shave a few minutes off the cooking time.

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3Chef’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.

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4Cut up the broccoli into bite-sized pieces and reserve.

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5Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.

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6Clean the mushrooms, remove the stems, and then thinly slice.

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7Finely dice the onions, and reserve.

I forgot to take a photo of this step.

My Bad.

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8Add two tablespoons of butter to a skillet over medium high heat.

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9Add the sliced mushrooms and diced onions, to the pan.

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10Sauté the mushrooms and onions until tender, about 4 to 5 minutes.

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11Remove from pan, and reserve.

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12Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.

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13Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.

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14Remove chicken from the pan, and reserve.

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15Wipe the skillet out, and reserve for the Alfredo sauce.

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16Chef'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.

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17Place a rack in the middle position, and preheat the oven to 350f (176c).

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19In the skillet add the butter, and melt over medium heat, until the foaming subsides.

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20Add the minced garlic, and cook until fragrant, about 2 minutes.

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21Chef’s Note: Keep the garlic moving, and don’t allow to brown or burn.

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22Add the cream cheese to the pan, and begin to whisk into the garlic.

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23Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.

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24Stir using a whisk until the mixture is smooth, about 2-3 minutes.

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25Chef’s Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.

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26Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.

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27Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.

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28Add the Parmesan cheese; plus the pepper and salt, to taste

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29Whisk until fully incorporated.

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30Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.

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31Pour the Alfredo sauce over the ingredients, and fold together, until mixed.

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32Pour the ingredients into a baking dish.

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33Top with the panko breadcrumbs.

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34Chef'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.

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35Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.

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36Chef'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.

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37Chef'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.

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38Serve with a nice side salad, and some crusty French bread. Enjoy.

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39Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium, Soy Free
Other Tag: Quick & Easy