Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re in search of a heartwarming and satisfying meal that delights the entire family, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. This dish combines tender chicken, creamy Alfredo sauce, and fluffy rice for a comforting experience that’s perfect for busy weeknights or family gatherings. The best part? It’s incredibly easy to prepare with minimal cleanup required! Ready in just over an hour, this casserole is sure to become a favorite, with everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 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 the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper until well combined.
- If using, stir in the frozen peas and carrots.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle mozzarella cheese on top. Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it sit for about 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg