Crunchy Gruyere-Alfredo Chicken Bake

Dinner inspiration tends to come from somewhere. Yesterday I opened the fridge at about
11 AM, it was already too late to defrost something from the freezer. Amongst about a million jars of condiments sat a half eaten rotisserie chicken. Hmmm. I closed the fridge and went back to my office.

I started checking the weather, Facebook, Instagram, Twitter, Pinterest…’cause that’s what I do when i don’t know what to cook. I finally came across this recipe, which inspired me to make the one you see here today.  

Recipe inspiration is one of the reasons I love food blogs, as well as looking and reading about food in general. You just never know what is going to give you an idea to get dinner on the table.

I went back to the kitchen and shredded my chicken and looked around the pantry for a jar of sauce.

I do keep a few hunks of fancy cheese in my fridge drawer. Gruyere is one of my absolute favorites.  Its higher fat content makes it one of best melty-cheeses around, adding savoriness without overshadowing the flavors of other ingredients. Have you ever had it in fondue, cordon blue or melted over French onion soup? O-M-G.

Here are a couple of products I used in this dish and that I rely on often on a regular basis.  First, these freeze-dried herbs. Have you seen them at the market? I absolutely love them and go through them so quickly. 1 Tablespoon fresh = 1 Tablespoon of dried. My favorite is the freeze- dried garlic. 

And I always have a few jars of Classico Alfredo sauce in the pantry. It was a quick and easy solution in this recipe that worked well. My kids always love a little bit poured into their red sauce for a creamier, lighter taste. It’s a staple around here.

From this recipe I was able to make two casseroles. Both are in 2-quart pans. It would have worked well in a 9 x 13 as well. But, with two, you can freeze one for later or take one to a friend!

Print Recipe

Crunchy Gruyere-Alfredo Chicken Bake

Recipe from: Created by Noble Pig | Serves: Makes 2 (2 quart) Casseroles or one 9 x 13


  • 2 cups shredded rotisserie chicken
  • 2 cups uncooked batsmati rice
  • 3 cups chicken stock or broth
  • 1 cup creamy alfredo sauce
  • 1/2 teaspoon ground white pepper
  • 1 pound Gruyere cheese, sliced
  • 4 Tablespoons butter, melted
  • 1 cup panko (Japanese breadcrumbs)
  • 2-1/2 Tablespoons dried basil, divided


  • Preheat oven to 350 degrees F. In a large 12" saucepan, add chicken, rice, stock, alfredo and pepper. Bring to a boil and stir the ingredients. Cover and simmer on low until rice is done, about 15-20 minutes or until rice is soft to the taste. (It's okay if there is a little liquid. This will keep it it moist in the oven.)
  • Cover bottoms of 2-quart pans with cooked rice mixture. Add a layer of Gruyere and a 1/2 Tablespoon of basil on top of the cheese. Cover cheese with the remaining rice mixture and repeat with another layer of cheese and basil.
  • Mix panko with butter and remaining 1/2 Tablespoon basil until fully incorporated. Sprinkle over the top of the casseroles. Place in oven on the top rack. The rice and chicken are already cooked. Time spent in the oven is only to melt the cheese and brown the crumbs. Placing in the top rack will help accelerate the process. About 15-25 minutes depending on your oven.

Savor every bite.

One Year Ago: Zucchini, Bacon, Sausage and Shallot Pizza
Three Years Ago: Classic Apple Pie with Maple Whipped Cream
Four Years Ago: I Hate, Abhor, Detest, Dislike…

Post a Comment

12 Comments and 6 Replies

  1. j3nn 1

    That looks delish! I was thinking of a one-dish chicken and rice recipe just yesterday, but my thoughts weren’t as profound as this. Alfredo and gruyere? I die. Happily. :)

  2. Nancy L 3

    Hmmm, I also have leftover chicken! Looks like I’ve found what to do with it!

  3. Kim in MD 5

    This looks so delicious, Cathy, and I love Jenny’s blog! I love everything about this recipe, annd can’t wait to try it!

  4. Kenji 7

    There we go…I’ve been waiting for some more comfort food! :)

  5. Barbie with a T 9

    Crunchy and creamy at the same time! Tantalizes my taste buds.

  6. This is a wonderful casserole. Quick and tasty! I have seen the freezed dried herbs before, but not basil. Great idea!

  7. Cassie 12

    I adore this, Kathy! The gruyere definitely kicks it up a notch from other baked dishes!

  8. I’ve been CRAVING comfort like this all week! My stomach is literally growling. and I just adore gruyere cheese :)

  9. Patty 14

    I agree this is a very comforting way to use up leftover chicken in a delicious way;-)

  10. Karly 15

    Looks like a perfect dinner for a cool night!

  11. Beverly 16

    What an awesome way to use left over chicken!!! Makes me hungry just reading the recipe!!
    Thanks for sharing!

  12. Jen 17

    This looks amazing and I think I’m going to try it tonight. One thing, it looks like it might be really good with white wine in here somewhere. Maybe subbing a cup of the water? Considering you own a winery you may wanna experiment with it and if it turns out well amend the recipe. I’m going to make it exactly as you wrote it tonight and maybe next time add the wine.

    Thanks for your amazing blog! It might be my new favorite place on the web. :)


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