Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

Introduction

This Dump-and-Bake Chicken Alfredo Rice Casserole is an easy and comforting one-dish meal perfect for busy weeknights. Combining creamy Alfredo sauce with tender chicken, rice, and melted cheese, it’s a satisfying dinner that requires minimal prep. Customize it with veggies or bacon for added flavor.

Ingredients

• 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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir well to mix all ingredients.
3. Step 3: If using, stir in the frozen peas and carrots for added color and nutrition.
4. Step 4: Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
5. Step 5: Cover the dish tightly with aluminum foil and bake for 45 minutes.
6. Step 6: Remove the foil, then sprinkle the shredded mozzarella cheese (and crumbled bacon if using) evenly over the top.
7. Step 7: Return the casserole to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
8. Step 8: Garnish with fresh parsley if desired and serve hot.

Tips & Variations

• Check the rice before adding cheese; if it’s not fully cooked, bake longer with foil.
• Swap mozzarella for cheddar or Monterey Jack for a different cheesy flavor.
• Add a pinch of red pepper flakes to the mixture if you like a spicy kick.
• Use leftover chicken or turkey as an alternative protein to keep it budget-friendly.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it requires a longer cooking time and more liquid. You may need to adjust baking time and broth quantity accordingly.

Is it okay to use homemade Alfredo sauce?

Absolutely! Homemade Alfredo sauce works wonderfully and adds a fresh, rich flavor to the casserole.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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★★★★★

4.7 from 76 reviews

• Author: Gabriel
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting and easy one-dish meal featuring tender shredded rotisserie chicken, creamy Alfredo sauce, and perfectly cooked rice, all baked to cheesy perfection. Ideal for busy weeknights, this casserole combines rich flavors with simple prep and minimal cleanup.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 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)
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste

Vegetables

• 1 cup frozen peas and carrots (optional)

Toppings

• 1 cup shredded mozzarella cheese
• 4 slices cooked bacon, crumbled (optional, for topping)
• Fresh parsley, for garnish (optional)

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Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
2. Combine Ingredients: In a large mixing bowl, mix the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Add Vegetables: Stir in the frozen peas and carrots if using, ensuring they are evenly distributed throughout the mixture.
4. Prepare Baking Dish: Grease a 9×13-inch baking dish lightly with cooking spray or butter, then transfer the chicken and rice mixture into the dish, spreading it evenly.
5. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the rice to cook through.
6. Add Cheese and Bacon: Remove the foil and evenly sprinkle shredded mozzarella cheese and crumbled cooked bacon on top if desired.
7. Finish Baking: Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese has melted and is bubbly and golden.
8. Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot for a satisfying meal.

Notes

• Check the rice for doneness before adding cheese; if the rice is not fully cooked, bake longer as necessary.
• Swap mozzarella for cheddar or Monterey Jack cheese for a different cheesy flavor profile.
• Add a pinch of red pepper flakes to the mixture for a subtle spicy kick.
• This casserole freezes well for up to 2 months; thaw before reheating.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Dinner, Casserole
• Method: Baking
• Cuisine: American

Keywords: chicken casserole, Alfredo rice casserole, baked chicken recipe, easy dinner, comfort food, rotisserie chicken meal