Dump-and-Bake Chicken Alfredo Rice Casserole Recipe
Indulge in the comforting flavors of our Dump-and-Bake Chicken Alfredo Rice Casserole Recipe, perfect for busy weeknights when you crave a satisfying meal without the hassle. This effortless dish combines tender rotisserie chicken, creamy Alfredo sauce, and fluffy rice, all baked together in one pan for minimal cleanup. In just about an hour, you’ll have a delicious casserole that’s sure to become a family favorite. Customize it with your choice of vegetables and enjoy this rich, cheesy delight any night of the week!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Dinner
- 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 (optional)
- 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. Mix well.
- 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, sprinkle cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is melted.
- Garnish with fresh parsley if desired and serve hot.
Nutrition
- Serving Size: 1/6 of the casserole (approximately 200g)
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg