Dump-and-Bake Chicken Alfredo Rice Casserole
A creamy and cheesy casserole that combines rotisserie chicken, rice, and Alfredo sauce for a delicious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
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
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- 4 slices cooked bacon, crumbled (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, uncooked rice, chicken broth, and Alfredo sauce.
- Season with garlic powder, Italian seasoning, salt, and pepper. Mix well!
- If incorporating vegetables, stir in the frozen peas and carrots now.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle shredded mozzarella cheese (and bacon, if using) over the top.
- Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave.