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Dump-and-Bake Chicken Alfredo Rice Casserole

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A comforting and easy-to-make casserole combining rotisserie chicken, creamy Alfredo sauce, and rice, perfect for busy weeknights.

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
  • 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. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded rotisserie chicken, uncooked white rice, and chicken broth with the Alfredo sauce.
  3. Mix in garlic powder, Italian seasoning, salt, and pepper until everything is well combined.
  4. If you like, stir in frozen peas and carrots for extra veggies.
  5. Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
  6. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  7. Remove the foil and sprinkle shredded mozzarella over the top (you can add crumbled bacon here if you wish).
  8. Bake uncovered for an additional 10-15 minutes or until the cheese is melted and bubbly.
  9. Before serving hot, garnish with fresh parsley for a pop of color.

Notes

Store leftovers in an airtight container for up to four days, or freeze for up to three months. Reheat until heated through.

Nutrition

Find it online: https://www.tastysavvy.com/dump-and-bake-chicken-alfredo-rice-casserole/