Dump-and-Bake Chicken Alfredo Rice Casserole
Savor the comfort of a hearty meal with this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. Perfect for busy weeknights, this dish combines tender rotisserie chicken, creamy Alfredo sauce, and fluffy rice in one simple baking dish, making it an ideal choice for families and potlucks alike. With just 10 minutes of prep time, you can enjoy a wholesome dinner that appeals to both kids and adults. Customize it with your favorite vegetables or cheeses for an added twist. Cleanup is a breeze with this one-dish wonder, ensuring you spend less time in the kitchen and more time enjoying your meal.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- 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
- 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 mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir in optional frozen peas and carrots.
- Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
- Cover tightly with aluminum 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.
- Garnish with fresh parsley if desired and serve hot.
Nutrition
- Serving Size: 1/6 casserole (approximately 290g)
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg