Dump-and-Bake Chicken Alfredo Rice Casserole
A hearty, one-pan meal combining tender chicken, creamy Alfredo sauce, and fluffy rice, perfect for busy weekdays or family dinners.
Ingredients
Main Ingredients
- 3 cups Shredded Rotisserie Chicken Use quality rotisserie chicken for best flavor.
- 1 cup Uncooked White Rice Ensure it's standard white rice.
- 4 cups Chicken Broth This helps rice cook properly.
- 1 cup Alfredo Sauce Homemade is best, but store-bought works.
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup Frozen Peas and Carrots (Optional) Boosts nutrition and flavor.
- 1 cup Shredded Mozzarella Cheese Use fresh mozzarella for better melting.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded rotisserie chicken and uncooked white rice.
- Pour in the chicken broth and add the Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If desired, add frozen peas and carrots, then mix all ingredients thoroughly.
- Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 45 minutes.
Final Baking
- Remove the foil and sprinkle shredded mozzarella cheese on top.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is golden brown.
Serving
- Let the casserole cool for a few minutes before serving.
- Serve straight from the baking dish or portion onto plates. Garnish with fresh parsley if desired.
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Notes
This casserole can be made ahead of time and reheats beautifully. Feel free to customize seasonings to fit your taste or add vegetables for extra nutrition. Store leftovers in an airtight container for up to 3-4 days.