Dump-and-Bake Chicken Alfredo Rice Casserole
Looking for a quick and comforting meal that the whole family will love? This Dump-and-Bake Chicken Alfredo Rice Casserole Recipe is your go-to solution! With just a few simple ingredients, you’ll create a delightful blend of tender chicken, creamy Alfredo sauce, and fluffy rice—all baked to perfection in one dish. Perfect for busy weeknights, this casserole not only saves time but also brings everyone together for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 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, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Stir in frozen peas and carrots if using.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Let it cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 3g
- Sodium: 704mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 92mg