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Chicken Alfredo Rice Casserole

Chicken Alfredo Rice Casserole

A warm, comforting casserole made with tender rotisserie chicken, creamy Alfredo sauce, and perfectly cooked rice—all baked together under a bubbly mozzarella topping.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups rotisserie chicken cooked and shredded
  • 1 cup white rice uncooked
  • 3 cups chicken broth
  • 1 cup Alfredo sauce
  • 1 cup frozen peas and carrots optional
  • 1 cup mozzarella cheese shredded, for topping
  • garlic powder to taste
  • Italian seasoning to taste
  • salt to taste
  • pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, uncooked white rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined. Stir in frozen peas and carrots if using.
  3. Grease a 9×13-inch baking dish and pour the mixture in evenly.
  4. Cover tightly with aluminum foil and bake for 45 minutes.
  5. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for 10–15 minutes or until the cheese is melted and bubbly.
  6. Garnish with fresh parsley if desired and serve hot.

Notes

For extra richness, stir in 1/4 cup grated Parmesan before baking. If the rice isn’t fully cooked at 45 minutes, re-cover and bake an additional 5–10 minutes.