Dump-and-Bake Chicken Alfredo Rice Casserole
Indulge in the comforting richness of our Dump-and-Bake Chicken Alfredo Rice Casserole, a perfect solution for busy weeknights. This easy-to-make dish blends tender shredded chicken with creamy Alfredo sauce and fluffy rice, creating a satisfying meal that is sure to please the entire family.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 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
- 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
- Fresh parsley for garnish (optional)
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, add frozen peas and carrots and stir well.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle mozzarella cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let sit for a few minutes before serving hot; garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1/6 of casserole (approximately 242g)
- Calories: 360
- Sugar: 3g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 55mg