Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

Introduction

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, all-in-one meal perfect for busy weeknights. Combining tender shredded chicken, creamy Alfredo sauce, and tender rice, it’s a crowd-pleaser that’s simple to prepare and full of 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 shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir well to mix all ingredients evenly.
3. Step 3: If using, fold in the frozen peas and carrots.
4. Step 4: Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
5. Step 5: Cover the dish with aluminum foil and bake for 45 minutes.
6. Step 6: Remove the foil, sprinkle shredded mozzarella cheese and crumbled bacon on top if using.
7. Step 7: Bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
8. Step 8: Garnish with fresh parsley before serving hot.

Tips & Variations

• Check the rice for doneness before adding cheese; bake longer if needed to fully cook the rice.
• Swap mozzarella for cheddar or Monterey Jack cheese for a different cheesy flavor.
• Add a pinch of red pepper flakes to the mixture if you want a subtle spicy kick.
• Use homemade Alfredo sauce for a fresher taste or store-bought for convenience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave for a quicker option. This casserole freezes well for up to 2 months; thaw overnight in the fridge 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. If substituting, adjust the baking time and broth quantity accordingly to ensure the rice cooks fully.

Is it necessary to precook the chicken?

Yes, using cooked chicken like rotisserie ensures the meat is tender and fully cooked. Raw chicken would not cook properly in this casserole due to the baking time and liquid content.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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★★★★★

4.7 from 73 reviews

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, easy-to-make dinner combining tender shredded rotisserie chicken, creamy Alfredo sauce, and perfectly cooked rice all baked together in one dish. With a cheesy mozzarella topping and optional peas, carrots, and bacon, it’s a hearty meal perfect for busy weeknights or family gatherings.

• Author: liam
• Prep Time: 10 mins
• Cook Time: 55 mins
• Total Time: 1 hr 5 mins
• Yield: 6 servings 1x
• Category: Dinner, Casserole
• Method: Baking
• Cuisine: American

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)
• 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

Toppings (Optional)

• 4 slices cooked bacon, crumbled
• Fresh parsley, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal baking temperature before you put in the casserole.
2. Combine Ingredients: In a large mixing bowl, mix together the shredded rotisserie chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper until fully combined.
3. Add Vegetables: Stir in the frozen peas and carrots if you are using them, distributing them evenly through the mixture.
4. Transfer to Baking Dish: Grease a 9×13-inch baking dish and pour the mixture evenly into it, making sure the rice is submerged in liquid for even cooking.
5. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, allowing the rice to cook and absorb flavors.
6. Add Cheese and Bacon: Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top. If desired, add the crumbled cooked bacon on top of the cheese.
7. Bake Uncovered: Return the casserole to the oven and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
8. Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot for a delicious, comforting meal.

Notes

• Check the rice for doneness before adding the cheese. If the rice needs more time, bake longer covered with foil.
• Substitute mozzarella with cheddar or Monterey Jack cheese for a different flavor profile.
• Add a pinch of red pepper flakes to the mixture if you want a spicy kick.
• This casserole freezes well for up to 2 months; thaw before reheating.

Keywords: chicken alfredo casserole, dump and bake chicken recipe, easy chicken dinner, baked rice casserole, creamy chicken casserole