Dump-and-Bake Chicken Alfredo Rice Casserole
A simple and delicious meal combining tender chicken, creamy Alfredo sauce, and fluffy rice that is perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rotisserie chicken, shredded Use cooked rotisserie chicken for ease.
- 1 cup uncooked white rice (long-grain or jasmine) You can use brown rice but may need to adjust cooking time and liquid.
- 3 cups chicken broth
- 1 cup Alfredo sauce (store-bought or homemade) For a creamier texture, add extra Alfredo sauce.
- 1 cup frozen peas and carrots Optional, can be stirred in for extra vegetables.
- 1 cup shredded mozzarella cheese Can swap with cheddar or parmesan for variation.
- ½ teaspoon garlic powder Adjust seasoning based on taste.
- ½ teaspoon Italian seasoning Adjust seasoning based on taste.
- to taste Salt and pepper Adjust according to preference.
- Fresh parsley, for garnish Optional for garnish.
- 4 slices cooked bacon, crumbled Optional, for topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If you like, stir in the frozen peas and carrots.
Baking
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover the dish with aluminum foil and bake it for 45 minutes.
- Remove the foil and sprinkle mozzarella cheese (and bacon, if using) over the top.
- Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve hot.
Notes
Store leftovers by letting the casserole cool, covering with plastic wrap or transferring to an airtight container. Lasts in the fridge for about 3-4 days.