Dump-and-Bake Chicken Alfredo Rice Casserole Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the casserole evenly.
- 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.
- Add Vegetables: If using, stir in the frozen peas and carrots to add color, texture, and nutrients to the casserole.
- Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly for consistent cooking.
- 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.
- 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.
- 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
