Dump-and-Bake Chicken Alfredo Rice Casserole
If you’re in search of a quick and delicious meal, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. This comforting one-dish wonder combines tender shredded chicken, creamy Alfredo sauce, and fluffy rice, making it the perfect solution for busy weeknights or family gatherings. Simply mix all the ingredients in a baking dish, pop it in the oven, and let it bake while you relax. With minimal prep time and easy cleanup, this casserole is sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 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 mixing 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.
- Pour 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 the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg