Dump-and-Bake Chicken Alfredo Rice Casserole
A comforting and delicious one-dish wonder combining shredded rotisserie chicken, creamy Alfredo sauce, and fluffy rice, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 3 cups Shredded Rotisserie Chicken
- 1 cup Uncooked White Rice
- 4 cups Chicken Broth Consider low-sodium for a healthier option.
- 1 cup Alfredo Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- Salt to taste Salt
- Pepper to taste Pepper
- 1 cup Frozen Peas and Carrots (Optional) Adds nutrition and color.
- 1 cup Shredded Mozzarella Cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, add the shredded rotisserie chicken.
- Incorporate the uncooked white rice and ensure it's evenly distributed.
- Pour in the chicken broth and Alfredo sauce to create a creamy base.
- Sprinkle in garlic powder, Italian seasoning, salt, and pepper to taste.
- If desired, add frozen peas and carrots and mix everything together until well-combined.
Baking
- Transfer the mixture to a greased 9x13 inch baking dish and spread evenly.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove the foil, sprinkle shredded mozzarella cheese on top, and bake for an additional 10-15 minutes until cheese is bubbling and golden.
- Let cool for a few minutes before serving.
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Notes
Serve hot with a side salad or crusty bread. Garnish with chopped parsley or basil for an extra touch.