Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re craving a cozy and satisfying meal that comes together effortlessly, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole. With its creamy Alfredo sauce, tender chicken, and fluffy rice, this one-dish wonder is perfect for busy weeknights or family gatherings. Simply combine all the ingredients in one baking dish and let the oven do the work. The result? A deliciously comforting casserole that your family will adore—no slaving over the stove required!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 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
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Stir in frozen peas and carrots if using.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle shredded mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg