Description
Indulge in the comfort of a delicious Dump-and-Bake Chicken Alfredo Rice Casserole, perfect for busy weeknights or family gatherings. This easy recipe combines tender shredded chicken, creamy Alfredo sauce, and rice for a satisfying meal that requires minimal prep and cleanup.
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
- Garlic powder, 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 optional peas and carrots.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes to steam the rice.
- Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (about 300g)
- Calories: 500
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg