Chicken and Rice Alfredo

This no-chop and minimal prep rice recipe will give instant gratification to young impatient chefs. They will love the taste and look of our easy-to-assemble Chicken and Rice Alfredo!

This recipe is part of “The Kids’ Kitchen” series, a collection of approachable recipes that teach children the basics of cooking through the preparation, assembly, and plating of each dish (adults are asked to handle any oven or stovetop instructions).

Prep Time
15 min
Cook Time
50 min
Total Time
1 h 5 min


  • 1 cup (250 mL) long grain white rice, uncooked
  • 1¾ cups (415 mL) water
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon salt or to taste, divided use
  • 4 boneless, skinless chicken thighs, about 1 pound total
  • 1½ teaspoons dried oregano
  • ½ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • 1 cup (240 mL) prepared Alfredo sauce or Garlic Alfredo sauce
  • 3 tablespoons grated Parmesan cheese
  • 1 cup frozen peas, thawed


  1. Preheat oven to 350°F (180°C).
  2. Combine rice, water, oil and ½ teaspoon of the salt in an 8-inch by 8-inch (or 1 1/2-quart) baking dish. Stir gently until well blended. Place chicken pieces on top of rice mixture, smooth side up, and sprinkle evenly with oregano, garlic powder, black pepper, and remaining ¼ teaspoon salt. Cover tightly and bake 50 minutes or until liquid is almost absorbed.
  3. Remove from oven, spoon or pour Alfredo sauce evenly over all and sprinkle with Parmesan cheese and peas. Bake, uncovered, for 5-10 minutes or until heated through.Makes 4 cups rice mixture.

Recipe Notes

To thaw peas quickly, place in colander and run under cold water for 30 seconds, drain well.