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Dump-and-Bake Chicken Alfredo Rice Casserole

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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If you’re in search of a comforting dish that combines creamy flavors with ease of preparation, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. Perfect for busy weeknights, this one-pan wonder requires minimal effort while delivering maximum satisfaction. Simply gather a handful of wholesome ingredients, mix them together, and let the oven work its magic. This casserole is not only a family favorite but also a crowd-pleaser for gatherings and potlucks. With its rich, cheesy texture and tender chicken, it’s destined to become a staple in your meal rotation.

Ingredients

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  • 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

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
  3. If using, stir in frozen peas and carrots.
  4. Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
  5. Cover with aluminum foil and bake for 45 minutes.
  6. Remove foil, sprinkle mozzarella cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  7. Garnish with fresh parsley if desired before serving.

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