Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

Introduction

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, all-in-one meal that combines tender chicken, creamy Alfredo sauce, and fluffy rice. It’s perfect for busy weeknights when you want something delicious without the fuss.

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 the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until well mixed.
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, spreading it out evenly.
5. Step 5: Cover the dish tightly with aluminum foil and bake for 45 minutes.
6. Step 6: Remove the foil, then sprinkle the shredded mozzarella cheese and crumbled bacon, if desired, over the top of the casserole.
7. Step 7: Bake uncovered for an additional 10 to 15 minutes, until the cheese is melted and bubbly.
8. Step 8: Garnish with fresh parsley and serve hot for a comforting meal.

Tips & Variations

• Use freshly made Alfredo sauce for a richer flavor, or add extra garlic powder for a more pronounced taste.
• Swap the peas and carrots for other vegetables like broccoli or mushrooms to personalize the dish.
• For a lower-fat option, opt for reduced-fat cheese and light Alfredo sauce.
• If you don’t have rotisserie chicken, cooked chicken breast or thighs work well too.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To prevent drying out, cover the casserole loosely with foil when reheating in the oven.

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. You may need to adjust the baking time and add additional broth accordingly.

Is this recipe freezer-friendly?

Yes, you can freeze the casserole before baking. Cover it tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as instructed.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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4.5 from 101 reviews

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, easy-to-make one-dish meal combining tender shredded rotisserie chicken, creamy Alfredo sauce, fluffy rice, and flavorful seasonings. With minimal prep and a simple bake in the oven, it’s perfect for busy weeknights or casual dinners. Optional peas and carrots add a touch of color and nutrition, while mozzarella cheese and crispy bacon topping create a deliciously melty finish.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• 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 and Garnish

• 4 slices cooked bacon, crumbled (optional, for topping)
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole evenly.
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 well blended.
3. Add Vegetables: Stir in the frozen peas and carrots if you choose to include them, distributing them evenly throughout the mixture.
4. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking, then pour the chicken and rice mixture into the dish, spreading it out evenly.
5. Cover and Bake: Cover the dish with aluminum foil and bake for 45 minutes, allowing the rice to cook fully and absorb the flavors.
6. Add Cheese and Bacon: Remove the foil carefully and sprinkle the shredded mozzarella cheese over the top. If using, also sprinkle the crumbled cooked bacon at this stage.
7. Bake Until Melty: Return the casserole to the oven uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
8. Garnish and Serve: Once baked, garnish with fresh parsley for a pop of color and freshness. Serve hot and enjoy your hearty, creamy casserole.

Notes

• Using rotisserie chicken saves time but you can also poach or roast your own chicken.
• You can substitute Alfredo sauce with a homemade white sauce for a richer flavor.
• Make sure the rice is fully submerged in the liquid to ensure even cooking.
• Covering the dish during the first part of baking locks in moisture for tender rice.
• To make it vegetarian, omit the chicken and bacon and add extra vegetables or beans.
• Feel free to add extra herbs or spices like thyme or crushed red pepper for variation.
• Leftovers store well in the fridge and can be reheated in the oven or microwave.

Keywords: chicken casserole, Alfredo rice bake, easy dinner recipe, rotisserie chicken recipe, one dish meal, creamy chicken bake