Dump-and-Bake Chicken Alfredo Rice Casserole
A creamy and flavorful casserole combining chicken, rice, and Alfredo sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups uncooked rice (white or brown)
- 4 cups chicken broth
- 1 pound cooked chicken, shredded or diced
- 2 cups Alfredo sauce
- 1 cup broccoli florets (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the uncooked rice and chicken broth. Stir to evenly distribute the rice.
- Mix in the shredded or diced chicken along with the Alfredo sauce, ensuring that the chicken is well-coated.
- Sprinkle in garlic powder and Italian seasoning. Add salt and pepper to taste.
- If using broccoli, gently fold the florets into the mixture.
- Top the casserole with mozzarella and Parmesan cheeses, distributing them evenly across the surface.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Allow the casserole to rest for about 5 minutes before serving. Optionally, sprinkle with fresh parsley for presentation.
Notes
Feel free to add other vegetables like peas or bell peppers for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg