Description
Looking for a quick and satisfying dinner option? This Dump-and-Bake Chicken Alfredo Rice Casserole Recipe is the answer! Packed with tender chicken, creamy Alfredo sauce, and fluffy rice, this dish is perfect for busy weeknights or family gatherings. The best part? It takes minimal effort to prepare—just combine the ingredients in one dish and let the oven do the work! Each bite delivers a delightful blend of flavors that will have everyone asking for seconds. With plenty of room for customization, you can easily add your favorite veggies or adjust the seasonings to suit your family’s tastes. Get ready to enjoy a comforting meal that’s as easy as it is delicious!
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
- Garlic powder, to taste
- Italian seasoning, to taste
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Stir in frozen peas and carrots if using.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley if desired before serving.
Nutrition
- Serving Size: 1/6 of casserole (about 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg