Dump-and-Bake Chicken Alfredo Rice Casserole Recipe
Introduction
This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting one-dish meal perfect for busy weeknights. Creamy Alfredo sauce combines with tender chicken, rice, and cheesy goodness for an easy, satisfying dinner the whole family will love.
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 ensure the rice is evenly distributed.
- Step 3: Mix in the shredded or diced chicken and Alfredo sauce, making sure the chicken is well-coated.
- Step 4: Sprinkle in the garlic powder and Italian seasoning. Season with salt and pepper to taste.
- Step 5: If using, gently fold the broccoli florets into the mixture.
- Step 6: Evenly top the mixture with shredded mozzarella and grated Parmesan cheeses.
- Step 7: Cover the baking dish with aluminum foil and bake for 30 minutes.
- Step 8: Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
- Step 9: Let the casserole rest for about 5 minutes before serving to allow it to set.
- Step 10: Garnish with fresh parsley if desired, and serve hot.
Tips & Variations
- Swap broccoli for other vegetables like peas, mushrooms, or spinach to vary the flavor and nutrition.
- Use leftover rotisserie chicken to save time and add extra flavor.
- For a richer taste, stir in a little cream cheese or sour cream along with the Alfredo sauce.
- Brown rice works well but may require additional cooking time or slightly more broth.
Storage
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until heated through, adding a splash of chicken broth or water to keep it moist if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use uncooked chicken instead of cooked chicken?
This recipe calls for cooked chicken to ensure even cooking and proper texture. Using uncooked chicken could result in unevenly cooked meat and overly long baking time.
Is it okay to freeze this casserole?
Yes, you can freeze the casserole before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
PrintDump-and-Bake Chicken Alfredo Rice Casserole Recipe
This Dump-and-Bake Chicken Alfredo Rice Casserole is a simple and comforting one-dish meal combining tender rice, shredded chicken, and creamy Alfredo sauce, topped with mozzarella and Parmesan cheeses. Perfect for a cozy dinner, it’s easy to prepare with minimal effort, featuring optional broccoli for added nutrition and a fresh parsley garnish for a touch of color.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Vegetables
- 1 cup broccoli florets (optional)
Cheeses
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for cooking the casserole evenly.
- Prepare Baking Dish: In a large baking dish, combine the uncooked rice and chicken broth. Stir well to distribute the rice evenly throughout the liquid, which will cook the rice properly during baking.
- Add Chicken and Sauce: Mix in the shredded or diced cooked chicken along with the Alfredo sauce. This coats the chicken in creamy sauce and integrates it with the rice for a flavorful dish.
- Season: Sprinkle the garlic powder and Italian seasoning over the mixture, then add salt and pepper according to your taste preferences to enhance the overall flavor.
- Incorporate Broccoli: If using broccoli, fold it gently into the mixture to combine without mashing the florets, adding a nutritious vegetable element.
- Cheese It Up: Evenly spread the shredded mozzarella and grated Parmesan cheeses on top of the casserole to create a melty, golden crust after baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 30 minutes, allowing the rice to cook through.
- Final Bake: Remove the foil and bake uncovered for an additional 15 minutes or until the cheese topping is bubbly and golden brown.
- Let it Rest: Remove the casserole from the oven and let it sit for about 5 minutes. This resting period helps the casserole set, making it easier to serve.
- Garnish and Serve: Optionally sprinkle fresh parsley over the top for a vibrant, fresh finish. Serve hot and enjoy your creamy, cheesy chicken Alfredo rice casserole!
Notes
- Optional broccoli adds nutrition and texture but can be omitted if preferred.
- Use cooked chicken leftovers or rotisserie chicken to save time.
- Substitute white rice with brown rice for a healthier whole grain option; note that brown rice may require slightly longer baking time.
- Covering the dish while baking ensures the rice cooks evenly by trapping steam.
- Letting the casserole rest after baking allows it to firm up for cleaner servings.
Keywords: chicken alfredo casserole, baked rice casserole, creamy chicken dinner, easy casserole recipe, one dish meal
