Dump-and-Bake Chicken Alfredo Rice Casserole
Experience the convenience of a hearty meal with this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. Bursting with flavor, this dish features tender shredded chicken, creamy Alfredo sauce, and fluffy rice, all baked together in one pan for minimal cleanup. Perfect for busy weeknights, it takes just 10 minutes to prepare and is ready to serve in under an hour. Enhance your family gatherings or enjoy a comforting dinner after a long day with this versatile recipe that everyone will love. Customize it by adding your favorite vegetables and enjoy a satisfying meal that’s sure to become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves six
- 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
- 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 the oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir in peas and carrots if using.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and sprinkle mozzarella cheese on top; bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Let sit for five minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg