Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re in search of a comforting, hassle-free meal, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. This delightful dish combines tender shredded chicken, creamy Alfredo sauce, and fluffy rice into one easy-to-prepare casserole that the whole family will love. Perfect for busy weeknights or casual gatherings, this recipe brings together wholesome ingredients to create a satisfying meal that feels like a warm hug after a long day. With minimal prep and maximum flavor, you’ll find yourself reaching for this cozy casserole time and time again.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 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 bowl, mix together the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If using frozen peas and carrots, stir them into the mixture.
- Pour everything into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and sprinkle mozzarella cheese on top; 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: 390
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg