Dump-and-Bake Chicken Alfredo Rice Casserole
A comforting one-dish meal featuring creamy Alfredo sauce, tender chicken, and fluffy rice that is easy to prepare and perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked white rice (long-grain or jasmine)
- 3 cups chicken broth
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup frozen peas and carrots (optional)
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- 4 slices cooked bacon, crumbled (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, uncooked white rice, chicken broth, and Alfredo sauce.
- Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- If desired, stir in frozen peas and carrots for extra nutrition.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle shredded mozzarella (and crumbled bacon if desired) on top.
- Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving hot.
Notes
Allow the casserole to rest for 5-10 minutes after baking for easier serving. You can swap out chicken for turkey or substitute different vegetables based on your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg