Dump-and-Bake Chicken Alfredo Rice Casserole
A comforting, creamy casserole featuring shredded chicken, rice, and Alfredo sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked white rice (long-grain or jasmine) Can substitute with brown rice; adjust cooking time.
- 3 cups chicken broth Use gluten-free broth if needed.
- 1 cup Alfredo sauce (store-bought or homemade) Gluten-free option available.
- 1 cup frozen peas and carrots (optional) Adds color and nutrition.
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- to taste Salt and pepper
- Fresh parsley, for garnish (optional)
- 4 slices cooked bacon, crumbled (optional, for topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. If using, stir in the frozen peas and carrots.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and sprinkle mozzarella cheese and crumbled bacon over the top. Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving hot.
Notes
Serve family-style straight from the baking dish or in individual ramekins. Best paired with a salad or garlic bread. Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
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