Dump-and-Bake Chicken Alfredo Rice (Print Format)
Creamy chicken, rice, peas, and cheese baked together for a comforting and hassle-free dinner.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked rotisserie chicken, shredded
02 -
1 cup uncooked white rice (long-grain or jasmine)
03 -
3 cups chicken broth
04 -
1 cup Alfredo sauce (store-bought or homemade)
05 -
1 cup frozen peas and carrots
06 -
1 cup shredded mozzarella cheese
07 -
½ teaspoon garlic powder
08 -
½ teaspoon Italian seasoning
09 -
Salt and pepper, to taste
10 -
Fresh parsley, for garnish
11 -
4 slices cooked bacon, crumbled
# Steps:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir in frozen peas and carrots, if using.
03 -
Transfer mixture to a greased 9×13-inch baking dish.
04 -
Cover with aluminum foil and bake for 45 minutes.
05 -
Remove foil, sprinkle mozzarella cheese (and bacon, if using) over the top.
06 -
Bake uncovered for an additional 10-15 minutes, until cheese is melted and bubbly.
07 -
Garnish with fresh parsley and serve hot.
# Tips:
01 -
Check the rice for doneness before adding cheese. Bake longer if needed.
02 -
Swap mozzarella for cheddar or Monterey Jack for a different cheesy twist.
03 -
Add a pinch of red pepper flakes for a spicy kick.
04 -
This casserole freezes well for up to 2 months.