Dump-and-Bake Chicken Alfredo Rice Casserole
Experience the ease and comfort of a weeknight dinner with this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. This delicious dish combines tender shredded chicken, creamy Alfredo sauce, and fluffy rice for a satisfying meal that’s ready in no time. With just one baking dish required, it’s perfect for busy families or anyone looking to simplify their dinner routine. Customize it with your favorite vegetables or cheeses, and enjoy not only a delightful dinner but also leftovers that reheat beautifully. Elevate your dining experience by pairing it with a fresh salad or crusty bread. Try this effortless casserole today and make it a staple in your home!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
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
- 1 cup frozen peas and carrots (optional)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- If using, add frozen peas and carrots.
- Transfer mixture to a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle mozzarella cheese on top, then bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg