Description
If you’re in search of a cozy and comforting dish that combines ease and flavor, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. Perfect for busy weeknights or family gatherings, this one-dish meal features tender chicken, creamy Alfredo sauce, and fluffy rice, all baked to perfection. With minimal prep time and just one baking dish to clean, you can spend more time enjoying delicious food with your loved ones. Customize it with your favorite vegetables or cheese for an added twist. Once you try it, you’ll want to make it a staple in your meal rotation!
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
- 1 cup frozen peas and carrots (optional)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- If using, stir in the frozen peas and carrots.
- Pour the mixture into a greased 9×13 inch baking dish and cover tightly with aluminum foil.
- Bake for 45 minutes covered. Afterward, remove the foil and sprinkle the mozzarella cheese on top.
- Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let sit for a few minutes before serving.
Nutrition
- Serving Size: 1/6 of the casserole (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg