Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

Introduction

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting and easy meal perfect for busy weeknights. With tender chicken, creamy Alfredo sauce, and cheesy rice, it’s a satisfying dish the whole family will enjoy.

Ingredients

• 2 cups uncooked rice (white or brown)
• 4 cups chicken broth
• 1 pound cooked chicken, shredded or diced
• 2 cups Alfredo sauce
• 1 cup broccoli florets (optional)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large baking dish, combine the uncooked rice and chicken broth. Stir to ensure the rice is evenly distributed.
3. Step 3: Mix in the shredded or diced chicken and Alfredo sauce, coating the chicken well with the sauce.
4. Step 4: Sprinkle in the garlic powder and Italian seasoning. Add salt and pepper to taste, stirring to combine.
5. Step 5: If using, gently fold in the broccoli florets.
6. Step 6: Evenly top the mixture with shredded mozzarella and grated Parmesan cheeses.
7. Step 7: Cover the dish with aluminum foil and bake for 30 minutes.
8. Step 8: Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
9. Step 9: Let the casserole rest for about 5 minutes before serving to allow it to set.
10. Step 10: Optionally, garnish with fresh parsley and serve hot.

Tips & Variations

• Use brown rice for a nuttier flavor and added fiber, but increase baking time by about 10 minutes with extra broth if needed.
• Add different vegetables like mushrooms or bell peppers for extra color and nutrition.
• For a spicier twist, sprinkle some red pepper flakes before baking.
• Leftover casserole can be reheated in the microwave or oven; add a splash of broth if it seems dry.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. To maintain moisture, cover with foil when reheating in the oven or add a little chicken broth before microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe to ensure even cooking and avoid ending up with undercooked rice. If starting from raw chicken, cook it fully before combining with the other ingredients.

What can I substitute for Alfredo sauce?

You can use a homemade white sauce or a store-bought cream sauce as a substitute. For a lighter option, plain Greek yogurt mixed with garlic and Parmesan can work, but flavor and creaminess may differ.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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★★★★★

4.6 from 132 reviews

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, creamy one-dish meal that combines tender chicken, rich Alfredo sauce, and fluffy rice baked to perfection. Enhanced with Italian seasoning, garlic powder, and a cheesy topping, this casserole makes an easy and satisfying dinner perfect for busy weeknights.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups uncooked rice (white or brown)
• 4 cups chicken broth
• 1 pound cooked chicken, shredded or diced
• 2 cups Alfredo sauce
• 1 cup broccoli florets (optional)

Seasonings and Cheese

• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
2. Prepare Baking Dish: In a large baking dish, combine the uncooked rice and chicken broth. Stir the mixture well to make sure the rice is distributed evenly throughout the liquid.
3. Add Chicken and Sauce: Mix in the shredded or diced cooked chicken along with the Alfredo sauce, stirring thoroughly so the chicken is well coated with the creamy sauce.
4. Season: Sprinkle in the garlic powder and Italian seasoning. Then add salt and pepper to taste, mixing everything together evenly to infuse flavor throughout the casserole.
5. Incorporate Broccoli: If using broccoli, gently fold the florets into the mixture, making sure they are evenly distributed without breaking up the pieces.
6. Cheese It Up: Spread the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole for a rich, melted cheese crust.
7. Cover and Bake: Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 30 minutes, allowing the rice to absorb the broth and the flavors to meld.
8. Final Bake: After 30 minutes, remove the foil and continue baking uncovered for an additional 15 minutes or until the cheese topping is bubbly and golden brown.
9. Let it Rest: Remove the casserole from the oven and let it rest for about 5 minutes. This helps the casserole set and makes it easier to serve.
10. Garnish and Serve: Optionally sprinkle fresh parsley over the casserole to add a burst of color and freshness, then serve hot.

Notes

• You can use either white or brown rice depending on your preference, but cooking time may vary slightly.
• Broccoli is optional; feel free to substitute or omit based on taste or dietary needs.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For a lower-fat version, consider using a light Alfredo sauce and reduced-fat cheeses.
• Make sure the chicken is fully cooked and shredded or diced before adding to the casserole.

Keywords: Chicken Alfredo Casserole, Dump-and-Bake, Rice Casserole, Easy Dinner, Comfort Food, One Dish Meal