Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re in search of a comforting and satisfying meal that’s quick to prepare, this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe is your answer! Perfect for busy weeknights or family gatherings, this dish combines tender shredded chicken, creamy Alfredo sauce, and fluffy rice into one delicious casserole that everyone will love. With minimal prep work, simply mix the ingredients together and let the oven do the rest. It’s not just a meal; it’s a warm hug on a plate!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 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 your 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. Stir in frozen peas and carrots if using.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg