Dump-and-Bake Chicken Alfredo Rice Casserole
Cozy up with this delightful Dump-and-Bake Chicken Alfredo Rice Casserole Recipe, a warm and comforting dish that is perfect for busy weeknights or casual gatherings. This effortless casserole features tender shredded chicken enveloped in a creamy Alfredo sauce, combined with fluffy rice and topped with melted mozzarella cheese. The best part? It requires minimal prep—just dump the ingredients into one dish and let the oven work its magic! This family-friendly meal is not only satisfying but also versatile; you can easily customize it with your favorite veggies or even switch up the protein. Enjoy leftovers for lunch the next day, making this a go-to recipe that delivers love in every bite.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked white rice
- 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
- Fresh parsley for garnish (optional)
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. Add frozen peas and carrots if desired.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley if desired before serving.
Nutrition
- Serving Size: 1/6 of casserole (approximately 280g)
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg