Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re in search of a hassle-free, comforting meal that brings the family together, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. This delightful one-pan dish combines tender shredded chicken with creamy Alfredo sauce and fluffy white rice, making it an ideal choice for busy weeknights or last-minute gatherings. With just a few simple ingredients and minimal prep time, you can create a satisfying meal that will win over both kids and adults alike. Plus, it’s easily customizable with your favorite vegetables or cheeses, allowing you to tailor it perfectly to your family’s tastes. Dive into this creamy goodness and enjoy every mouthwatering bite!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 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.
- If desired, stir in frozen peas and carrots for added nutrition.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Cover 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 and bubbly.
- Let it sit for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg