Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

Introduction

This Dump-and-Bake Chicken Alfredo Rice Casserole is an easy, comforting meal perfect for busy weeknights. Combining tender chicken, creamy Alfredo sauce, and flavorful rice, it’s a hassle-free dish that comes together in one pan. Plus, it’s a great way to enjoy a cozy dinner 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. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
3. Step 3: If using, stir in the frozen peas and carrots.
4. Step 4: Transfer the mixture to a greased 9×13 inch baking dish.
5. Step 5: Cover the dish with aluminum foil and bake for 45 minutes.
6. Step 6: Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Step 7: Garnish with fresh parsley if desired and serve hot.

Tips & Variations

• For extra flavor, sauté some onions or garlic before mixing with the other ingredients.
• Swap out the frozen peas and carrots for other veggies like broccoli or mushrooms.
• Use homemade Alfredo sauce for a richer taste or add a pinch of nutmeg to the sauce.
• If you prefer a crispier top, broil the casserole for 2-3 minutes after baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, cover loosely while reheating to keep the moisture in.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s best to cook it separately before adding it to the casserole or adjust the baking time and broth accordingly.

Is it possible to make this casserole ahead of time?

Yes, you can prepare the mixture and refrigerate it for up to 24 hours before baking. Just keep it covered and bake it as directed when ready to serve.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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★★★★★

5 from 130 reviews

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting and easy-to-make dish featuring shredded rotisserie chicken, creamy Alfredo sauce, and tender baked rice combined with peas and carrots. Baked to perfection with a golden, bubbly mozzarella topping, it’s a perfect one-pan meal ideal for busy weeknights.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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 the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the casserole evenly.
2. Combine Ingredients: In a large mixing bowl, mix together the shredded rotisserie chicken, uncooked white rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Add Vegetables: If using, stir in the frozen peas and carrots to add color, texture, and nutrients to the casserole.
4. Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly for consistent cooking.
5. Initial Bake Covered: Cover the baking dish tightly with aluminum foil to lock in moisture and bake for 45 minutes, allowing the rice to cook fully with the liquids.
6. Add Cheese and Finish Baking: Remove the foil and evenly sprinkle the shredded mozzarella cheese over the top. Return the dish to the oven and bake uncovered for an additional 10-15 minutes or until the cheese is melted, bubbly, and slightly golden.
7. Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve the casserole hot for a creamy and satisfying meal.

Notes

• Use rotisserie chicken for convenience, or substitute with cooked chicken breast or thighs.
• Feel free to swap frozen peas and carrots with other vegetables like broccoli or spinach for variety.
• For a lower-fat version, use light Alfredo sauce and reduced-fat mozzarella cheese.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
• Make sure the casserole is covered during the initial baking to prevent the rice from drying out.

Keywords: chicken alfredo casserole, chicken rice bake, easy chicken dinner, baked casserole, one-pan meal, creamy chicken casserole