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Dump-and-Bake Chicken Alfredo Rice Casserole

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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If you’re seeking a delightful and hassle-free meal, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe! Perfect for busy weeknights, this comforting dish combines tender chicken, creamy Alfredo sauce, and fluffy rice all baked together in one pan.

Ingredients

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  • 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

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper until well mixed.
  3. Stir in frozen peas and carrots if using.
  4. Transfer the mixture to a greased 9×13 inch baking dish and cover with foil. Bake for 45 minutes.
  5. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until bubbly.
  6. Let cool slightly before serving.

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