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Dump-and-Bake Chicken Alfredo Rice Casserole

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A creamy and comforting one-dish meal combining tender chicken, rice, and rich Alfredo sauce baked to perfection with minimal effort.

Ingredients

2 cups cooked rotisserie chicken, shredded

1 cup uncooked white rice (long-grain or jasmine)

3 cups chicken broth

1 cup Alfredo sauce (store-bought or homemade)

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

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In the baking dish, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, frozen peas and carrots (if using), garlic powder, Italian seasoning, salt, and pepper. Stir to mix well.
  3. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  4. Remove foil and stir the casserole.
  5. Sprinkle shredded mozzarella cheese evenly over the top.
  6. Return to oven uncovered and bake 10-15 minutes until cheese is melted, bubbly, and rice is fully cooked.
  7. Remove from oven and let cool for a few minutes.
  8. Garnish with fresh parsley if desired and serve warm.

Notes

  • Variations: Swap peas and carrots for broccoli, spinach, or mushrooms.
  • Use different proteins like turkey, sausage, or shrimp.
  • Add red pepper flakes or hot sauce for spice.
  • Try different cheeses such as Parmesan or cheddar.
  • Make dairy-free by using dairy-free Alfredo sauce and vegan cheese.
  • Store leftovers in an airtight container refrigerated for 3-4 days.
  • Reheat covered with foil or microwave, adding broth or water if needed.
  • Can be assembled up to 24 hours ahead and baked when ready.
  • Freeze before baking for up to 2 months; thaw overnight before baking.
  • Use gluten-free Alfredo sauce and broth to keep recipe gluten-free.

Nutrition

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