Name: Dump-and-Bake Chicken Alfredo Rice Casserole Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
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); ½ teaspoon garlic powder; ½ teaspoon Italian seasoning; Salt and pepper, to taste; 1 cup shredded mozzarella cheese; 4 slices cooked bacon, crumbled (optional); Fresh parsley, for garnish (optional)

Jump to Recipe

If you are craving a comforting, creamy, and utterly satisfying dish that makes dinner prep a breeze, let me introduce you to the Dump-and-Bake Chicken Alfredo Rice Casserole. This recipe brings together tender shredded chicken, flavorful Alfredo sauce, perfectly cooked rice, and melty mozzarella in one pan, giving you a wholesome meal with minimal fuss. The magic of this casserole lies in its simplicity—just dump the ingredients together, bake, and watch it transform into a golden, cheesy masterpiece. Whether you’re feeding a busy family or want a warm dish to cozy up with, this casserole is a guaranteed winner you’ll want to make again and again.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Dump-and-Bake Chicken Alfredo Rice Casserole plays a role in creating a balanced dish with layers of flavor and texture. From the tender chicken and creamy Alfredo to the fresh vegetables and spices, these essentials combine to deliver a homey yet elevated taste experience.

2 cups cooked rotisserie chicken: Using rotisserie chicken saves time and adds juicy, flavorful meat to the casserole.
1 cup uncooked white rice (long-grain or jasmine): This absorbs all the delicious liquids, providing a tender texture that soaks up the sauce.
3 cups chicken broth: Gives the rice moisture and infuses a savory depth to the dish that complements the Alfredo sauce.
1 cup Alfredo sauce: Either store-bought or homemade, this rich sauce is the creamy heart of the casserole.
1 cup frozen peas and carrots (optional): Adds a pop of color and a sweet hint of freshness every bite.
1 cup shredded mozzarella cheese: For that luscious, melty layer on top that everyone loves.
½ teaspoon garlic powder: Adds warmth and a mild, aromatic background flavor.
½ teaspoon Italian seasoning: A fragrant blend of herbs that brightens the entire dish.
Salt and pepper, to taste: To perfectly balance and bring out all the individual flavors.
Fresh parsley (optional): A sprinkle on top adds a fresh, herbaceous note and eye-catching green color.
4 slices cooked bacon, crumbled (optional): For those who love savory crunch, bacon brings a delightful smoky finish.

How to Make Dump-and-Bake Chicken Alfredo Rice Casserole

Step 1: Preheat and Prepare Your Dish

To start, set your oven to 375°F (190°C). Greasing your 9×13-inch baking dish ensures the casserole won’t stick and makes serving easier once it’s baked to bubbly perfection.

Step 2: Combine the Ingredients

In a large mixing bowl, combine your shredded rotisserie chicken, uncooked rice, chicken broth, and Alfredo sauce. These create the creamy, hearty base. Then, season with garlic powder, Italian seasoning, salt, and pepper to build layers of flavor. Stir in frozen peas and carrots if you want that added touch of color and texture. This easy mixing step is where you bring together all the delicious components in one bowl.

Step 3: Bake Covered

Transfer the mixture evenly into your prepared baking dish and cover it tightly with aluminum foil. This cover traps steam, allowing the rice to cook tenderly in the flavorful broth, making sure every grain soaks up the richness for 45 minutes in the oven.

Step 4: Add Cheese and Finish Baking

After removing the foil, sprinkle shredded mozzarella over the top—and cooked crumbled bacon if you’re adding that smoky surprise. Return the casserole to the oven uncovered for 10 to 15 minutes until the cheese is melted, bubbly, and just starting to turn golden. This final step creates that irresistible crust that takes the dish from tasty to unforgettable.

How to Serve Dump-and-Bake Chicken Alfredo Rice Casserole

Garnishes

A simple sprinkling of fresh parsley on top brings brightness and a pop of color that contrasts beautifully with the creamy, cheesy goodness underneath. It also refreshes the palate, adding a lovely herbal finish to each bite.

Side Dishes

This casserole already feels like a one-pan meal, but pairing it with a crisp green salad or steamed vegetables adds freshness and balance to your plate. Garlic bread on the side is a great match too—perfect for mopping up any extra Alfredo sauce left on the plate.

Creative Ways to Present

For a crowd, serve this Dump-and-Bake Chicken Alfredo Rice Casserole straight from the baking dish for communal family-style sharing. To elevate presentation, sprinkle additional shredded cheese and fresh herbs on top just before serving. You can also portion it into individual ramekins for a charming personal touch that makes every meal feel special.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover casserole to an airtight container and refrigerate. It will stay fresh for up to 3-4 days, giving you quick and easy reheatable meals through the week.

Freezing

This casserole freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture before reheating.

Reheating

Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through and bubbly again. Cover with foil during oven reheating to keep moisture locked in, then uncover at the end to refresh the melty cheesy top.

FAQs

Can I use other types of chicken for the casserole?

Absolutely! While rotisserie chicken is perfect for convenience and flavor, you can use leftover baked chicken, grilled chicken, or even cooked chicken thighs shredded or chopped. Just make sure it’s fully cooked before adding.

Is it necessary to use uncooked rice?

Yes, uncooked rice cooks in the broth while baking, absorbing all the flavors and ensuring a creamy texture. Using pre-cooked rice might make the casserole too mushy after baking.

Can I make this casserole dairy-free or vegan?

You can adapt the recipe by using dairy-free Alfredo sauce and vegan cheese substitutes, and replacing chicken with plant-based alternatives. Just keep in mind that these swaps can slightly change the texture and flavor.

What can I add for extra flavor?

Try adding a pinch of red pepper flakes for some heat, sautéed mushrooms for earthiness, or fresh spinach for a green boost. These add-ins complement the creamy, cheesy base wonderfully.

How do I know when the rice is fully cooked?

Check the rice after the covered baking portion (about 45 minutes). It should be tender and have absorbed most of the liquid. If not done, continue baking covered for an additional 5-10 minutes before adding cheese.

Final Thoughts

This Dump-and-Bake Chicken Alfredo Rice Casserole is a total game-changer for busy weeknights or anytime you want comfort food without the hassle. It’s a dish that feels indulgent yet is incredibly straightforward to make, letting you enjoy rich flavors and creamy textures effortlessly. I can’t recommend it enough—once you try it, this casserole will quickly become a staple in your recipe rotation!

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

★★★★★

5.1 from 25 reviews

Author: Gabriel
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting one-dish meal combining tender shredded rotisserie chicken with creamy Alfredo sauce, flavorful seasonings, and tender rice. It’s topped with melted mozzarella cheese and crispy bacon for added texture and flavor, making it an easy, satisfying dinner perfect for busy weeknights.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
Combine Ingredients: In a large mixing bowl, mix the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until all ingredients are well combined to ensure even flavor distribution.
Add Vegetables: Fold in frozen peas and carrots if using, to add color, texture, and extra nutrients to the casserole.
Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly to allow uniform cooking.
Bake Covered: Cover the dish tightly with aluminum foil and bake for 45 minutes to let the rice absorb the liquid and cook through.
Add Toppings: Carefully remove the foil and sprinkle the shredded mozzarella cheese and crumbled cooked bacon evenly across the top of the casserole.
Bake Uncovered: Return the casserole to the oven uncovered and bake for an additional 10-15 minutes until the cheese has melted and turned bubbly and slightly golden.
Garnish and Serve: Garnish the casserole with fresh parsley for a burst of color and freshness. Serve hot and enjoy.

Notes

Check the rice for doneness before adding cheese; bake longer if needed to ensure fully cooked rice.
Swap mozzarella for cheddar or Monterey Jack for a different cheesy flavor profile.
Add a pinch of red pepper flakes for a spicy kick if desired.
This casserole freezes well—store in an airtight container for up to 2 months.

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