Description
Indulge in the creamy and comforting goodness of this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. Perfect for busy weeknights, this one-dish wonder combines tender shredded chicken, fluffy rice, and a rich Alfredo sauce that bakes to perfection. With minimal prep and cleanup, it’s an ideal choice for family gatherings or a quick dinner solution. Customize it with your favorite vegetables or additional seasonings for a personalized touch. This hearty casserole is sure to satisfy everyone around the table, making mealtime stress-free and delicious!
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 to taste
- Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If desired, add frozen peas and carrots; mix well.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil; sprinkle mozzarella cheese on top and bake uncovered for an additional 10–15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg