Dump-and-Bake Chicken Alfredo Rice Casserole
Indulge in the warmth of home-cooked comfort with this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. Perfect for busy weeknights, this dish combines creamy Alfredo sauce, shredded chicken, and tender rice, all baked together for a harmonious blend of flavors. With minimal prep time and just one baking dish to clean up, you’ll delight family and friends with its rich taste and hearty goodness. It’s a delightful meal that feels like a warm hug on a plate—ideal for family gatherings or a cozy dinner at home.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6
- Category: Main
- 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 together shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If using frozen peas and carrots, stir them into the mixture.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove foil and sprinkle mozzarella cheese on top; bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg