Dump-and-Bake Chicken Alfredo Rice Casserole
Craving a cozy and satisfying meal that the whole family will love? Look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. This creamy, hearty dish combines tender chicken, rich Alfredo sauce, and fluffy rice into one delightful casserole that’s perfect for busy weeknights. With minimal prep time and a simple baking process, you’ll have a comforting meal on the table in no time. Plus, it’s highly customizable—add your favorite veggies or switch up the cheeses to make it your own! Ideal for family dinners or meal prep, this dish guarantees delicious leftovers that are just as tasty reheated.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- 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 (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
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If using frozen peas and carrots, fold them into the mixture.
- Transfer to a greased 9×13 inch baking dish.
- 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 bubbly.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: About 1 cup (210g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg