Description
If you’re in search of a simple yet satisfying meal that brings comfort to your dinner table, look no further than this Dump-and-Bake Chicken Alfredo Rice Casserole Recipe. Perfect for busy weeknights, this dish combines tender shredded chicken, creamy Alfredo sauce, and fluffy rice into one delectable casserole that the whole family will adore. With minimal prep and just one baking dish, you’ll have a warm, hearty meal ready to serve in no time. The best part? Leftovers are just as delightful for lunch the next day!
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 (store-bought or homemade)
- 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 the oven to 375°F (190°C).
- In a large bowl, mix together shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- If using vegetables, stir in frozen peas and carrots.
- Pour the mixture into a greased 9×13 inch baking dish evenly.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley if desired and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg