Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re seeking a comforting meal that brings warmth and satisfaction to the dinner table, our Dump-and-Bake Chicken Alfredo Rice Casserole Recipe is the perfect choice. This delightful dish combines tender shredded chicken with a creamy Alfredo sauce and fluffy rice, all baked together in one easy-to-make casserole. Ideal for busy weeknights or family gatherings, it requires minimal prep time, allowing you to spend more moments with your loved ones. With its rich flavors and creamy texture, this casserole is sure to please even the pickiest eaters in the family.
- Prep Time: 15 minutes
- Cook Time: 55 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 the oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Add 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 45 minutes.
- Remove foil and sprinkle cheese on top; bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Let it rest for a few minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg