Description
Dump-and-Bake Chicken Alfredo Rice Casserole is a simple and delicious meal you can make with minimal effort.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup uncooked long-grain white rice
- 3 cups chicken broth
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup frozen peas and carrots (or your favorite veggies)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, Alfredo sauce, frozen peas and carrots, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Cover the baking dish tightly with aluminum foil to retain moisture while baking.
- Place the covered baking dish in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the shredded mozzarella cheese evenly over the top.
- Return the dish to the oven (uncovered) and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the rice is tender.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired.
- Serve warm and enjoy your delicious Dump-and-Bake Chicken Alfredo Rice Casserole!
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg