Name: Dump-and-Bake Chicken Alfredo Rice Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups uncooked rice (white or brown); 4 cups chicken broth; 1 pound cooked chicken, shredded or diced; 2 cups Alfredo sauce; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper, to taste; 1 cup broccoli florets (optional); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh parsley, for garnish (optional)

Introduction

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, all-in-one meal that’s perfect for busy weeknights. With creamy Alfredo sauce, tender chicken, and cheesy rice, it’s both easy to make and incredibly satisfying. Simply mix the ingredients, bake, and enjoy a delicious homemade dinner.

The image shows a close-up of a baked rice dish in a white bowl, featuring layers of creamy cooked rice mixed with small pieces of browned chicken. The dish is topped with a golden-brown melted cheese layer sprinkled with green herbs, giving it a slightly crispy and textured surface. Some small bits of red seasoning or bacon add color contrast throughout the creamy rice, making the dish look rich and comforting. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large baking dish, combine the uncooked rice and chicken broth. Stir to distribute the rice evenly.

Step 3: Add the shredded or diced chicken and Alfredo sauce, mixing well to coat the chicken.

Step 4: Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Stir to combine.

Step 5: If using broccoli, fold it gently into the mixture.

Step 6: Evenly sprinkle the mozzarella and Parmesan cheeses over the top.

Step 7: Cover the dish with aluminum foil and bake for 30 minutes.

Step 8: Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden.

Step 9: Let the casserole rest for about 5 minutes to set before serving.

Step 10: Garnish with fresh parsley if desired, and serve hot.

Tips & Variations

For extra flavor, sauté some onions or mushrooms to mix in before baking.

Swap out broccoli for other vegetables like peas, spinach, or bell peppers.

Use rotisserie chicken to save time and add smoky flavor.

For a lighter option, use a low-fat Alfredo sauce or substitute half-and-half mixed with Parmesan.

If using brown rice, increase baking time slightly and add extra broth as needed.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking. Keep it covered in the refrigerator and bake when ready, adding a few extra minutes to the baking time if it’s chilled.

Can I use fresh rice instead of uncooked rice?

This recipe requires uncooked rice to absorb the broth while baking. Using cooked rice will result in a different texture and may make the casserole too soft. It’s best to follow the recipe with uncooked rice for the intended creamy and tender outcome.