Ingredients:

• 2 cups cooked white or brown rice

• 2 cups of cooked chicken, shredded – grilled, roasted, or rotisserie for added flavor.

• 1½ cups Alfredo sauce (store-bought or homemade)

• Add 1 cup of either plain Greek yogurt or sour cream to the mixture.

• 1½ cups shredded mozzarella cheese

• ½ cup Parmesan cheese, grated

• 1 cup of frozen peas or a blend of mixed vegetables (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Italian seasoning

• Salt & black pepper to taste

• 2 tbsp butter, for greasing or topping (optional)

• Fresh parsley, chopped (for garnish)

Instructions:

Preheat Oven

Preheat the oven to 180°C (350°F). Coat a 9x13-inch baking dish with a thin layer of butter or non-stick cooking spray.

Mix the Base

Combine cooked rice, shredded chicken, Alfredo sauce, sour cream, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large mixing bowl. Mix well until evenly coated.

Add Veggies & Cheese

Gently stir in the peas or mixed vegetables (if you're including them) along with half of the mozzarella cheese.

Assemble the Casserole

Transfer the mixture to the greased baking dish evenly across the surface. Finish by sprinkling the remaining mozzarella along with a hearty layer of Parmesan cheese on top.

Bake

Place in the oven and bake without a cover for 25 to 30 minutes, or until the surface turns golden and starts to bubble.

Optional Broil

For a golden, crispy cheese topping, broil the dish for 2 to 3 minutes, watching carefully to avoid burning.

Garnish & Serve

Take it out of the oven, allow it to cool slightly, sprinkle with fresh parsley, and enjoy it while it's still warm.

Serving Suggestions:

• Pair it with a fresh side salad, warm garlic bread, or lightly steamed vegetables.

• Drizzle with extra Alfredo sauce for a richer taste.

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Garlic Powder

Black Pepper Powder

Himalaya Salt