Dump-and-Bake Chicken Alfredo Rice Casserole
A family-friendly, one-dish meal featuring creamy Alfredo sauce, tender chicken, and fluffy rice—all baked effortlessly in one pot.
Ingredients
Main Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked white rice (long-grain or jasmine) For a healthier option, substitute with brown rice or quinoa.
- 3 cups chicken broth
- 1 cup Alfredo sauce (store-bought or homemade) Can use dairy-free Alfredo for a vegan option.
- 1 cup frozen peas and carrots (optional) Add for color and nutrients.
- 1 cup shredded mozzarella cheese Can mix with other cheeses.
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- 4 slices cooked bacon, crumbled (optional, for topping)
Instructions
Preparation
- Gather all your ingredients and tools.
- Preheat your oven to 375°F (190°C).
- Grab a 9×13-inch baking dish and grease it lightly to prevent sticking.
Mixing Ingredients
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, and Alfredo sauce.
- Add garlic powder, Italian seasoning, salt, and pepper.
Adding Vegetables
- Fold in the frozen peas and carrots gently.
Baking
- Pour the mixture into the greased baking dish and spread it evenly.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Finishing Touches
- Remove the foil and stir the casserole gently to check for doneness.
- Sprinkle mozzarella cheese and crumbled bacon on top.
- Bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
Serving
- Let the casserole rest for 5-10 minutes before serving.
- Garnish with fresh parsley, if desired, and enjoy.
Notes
Store leftovers in an airtight container for 3-4 days. Can freeze for longer storage. Reheat at 350°F until warmed through, about 20-25 minutes.