Description
Creamy, cheesy Chicken Alfredo Rice Casserole made with tender chicken, uncooked rice, rich Alfredo sauce, and melted mozzarella. An easy dump-and-bake comfort food dinner 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
- 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
- Fresh parsley for garnish (optional)
- 4 slices cooked bacon, crumbled (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a large 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.
- Transfer mixture to prepared baking dish and spread evenly.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil and check rice for doneness.
- Sprinkle mozzarella cheese and bacon on top.
- Bake uncovered for 10 to 15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- Check rice for doneness before adding cheese and bake longer if needed.
- Swap mozzarella for cheddar or Monterey Jack for a different flavor.
- Add red pepper flakes for a mild spicy kick.
- Casserole freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 880 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg