Easy, Cheesy Chicken Alfredo Casserole

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 3/18/2020

A fun new take on classic chicken Alfredo, made with either pasta OR rice—and plenty of veggies.

Serves: 6 Save

Ingredients (7)

  • 1 16 oz. jar Alfredo sauce (like Ragu)
  • 2 cup chopped, cooked skinless chicken
  • 1 12-oz bag frozen Italian vegetable blend, thawed (like Bird's Eye)
  • 1 1/2 cup cooked rice or pasta
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup Panko bread crumbs, toasted

Directions

  1. Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick cooking spray.
  2. In a large bowl, combine Alfredo sauce, chicken, vegetables, rice and pepper and stir gently. Spread mixture in 2-qt baking dish. Combine panko and Parmesan cheese and sprinkle on top. Bake 30 minutes or until bread crumbs begin to brown and chicken mixture is bubbling.

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