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Dump and Bake Chicken Alfredo Rice Casserole
Emily

Dump-and-Bake Chicken Alfredo Rice Casserole

An easy, no-fuss casserole made with tender rotisserie chicken, creamy Alfredo sauce, and fluffy baked rice. Everything goes into one dish for a comforting family dinner with minimal prep.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: "Italian-Inspired, American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • salt and black pepper, to taste
  • 4 slices cooked bacon, crumbled (optional)
  • fresh parsley, for garnish (optional)

Equipment

  • Mixing bowl
  • 9x13-inch baking dish
  • Aluminum foil
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, combine chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir well.
  3. Stir in frozen peas and carrots if using.
  4. Transfer mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes.
  5. Remove foil and sprinkle mozzarella cheese and bacon (if using) over the top.
  6. Bake uncovered for 10–15 minutes until cheese is melted and bubbly. Garnish with parsley before serving.

Notes

Make sure the rice is fully submerged in liquid before baking. For extra creaminess, stir the casserole once halfway through baking before re-covering with foil.