Dump-and-Bake Chicken Alfredo Rice Casserole
A comforting and quick casserole that combines rotisserie chicken, creamy Alfredo sauce, and fluffy rice for a family-favorite meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
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
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- 4 slices cooked bacon, crumbled (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Stir in the frozen peas and carrots, if you choose to include them.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and sprinkle the mozzarella cheese (and bacon, if desired) over the top.
- Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving hot.
Notes
Customize this casserole by adding your favorite vegetables or using different cheeses for a unique flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg