Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re in search of a comforting meal that’s both effortless and delicious, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. This one-pan wonder combines tender chicken, creamy Alfredo sauce, and fluffy rice for a dish that is perfect for busy weeknights or family gatherings. With minimal prep time and simple ingredients, you can create a delightful dinner that will have everyone asking for seconds. Enjoy the creamy goodness topped with melted cheese, making it an instant favorite at your table.
- 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 (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 mixing 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.
- Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
- Cover with aluminum foil and bake for about 45 minutes to steam the rice.
- Remove the foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it rest before serving for optimal flavor fusion.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg