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Dump-and-Bake Chicken Alfredo Rice Casserole

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe
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If you’re in search of a quick and comforting dish, the Dump-and-Bake Chicken Alfredo Rice Casserole is perfect for you! This hassle-free recipe combines tender chicken and creamy Alfredo sauce with fluffy rice, creating a delightful meal that warms the heart. It’s ideal for busy weeknights or cozy gatherings with friends, and it requires minimal prep time. With just a few simple ingredients, you can serve up a delicious dinner that even picky eaters will enjoy. Plus, it’s a versatile recipe that allows for endless customization—add your favorite vegetables or switch up the cheese for a unique twist. Don’t miss out on this easy-to-make casserole that promises comfort in every bite!

Ingredients

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  • 2 cups cooked rotisserie chicken, shredded
  • 1 cup uncooked white rice (long-grain or jasmine)
  • 3 cups chicken broth
  • 1 cup Alfredo sauce
  • 1 cup frozen peas and carrots (optional)
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix together shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper until well combined.
  3. If using frozen peas and carrots, stir them into the mixture.
  4. Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
  5. Cover tightly with aluminum foil and bake for about 45 minutes.
  6. Remove the foil, sprinkle mozzarella cheese on top, and return to the oven for an additional 10-15 minutes until cheese is melted and bubbly.
  7. Allow to cool slightly before serving.

Nutrition

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