Easy, Cheesy Chicken Alfredo Casserole

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


  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.