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. Combining tender chicken, creamy Alfredo sauce, and hearty rice, it bakes all in one dish for a satisfying dinner everyone 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, making sure the chicken is well-coated with the sauce.
4. Step 4: Sprinkle in the garlic powder and Italian seasoning. Add salt and pepper to taste.
5. Step 5: If using, gently fold the broccoli florets into the mixture.
6. Step 6: Evenly top the mixture with mozzarella and Parmesan cheeses.
7. Step 7: Cover the dish with aluminum foil and bake for 30 minutes.
8. Step 8: Remove the foil and bake an additional 15 minutes, or 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

• For extra flavor, add sautéed mushrooms or sun-dried tomatoes to the mixture before baking.
• Use brown rice for a nuttier taste and added fiber; note that cooking time may need to be slightly increased.
• Try swapping mozzarella for provolone or Monterey Jack cheese for a different cheesy twist.
• If you prefer, use freshly cooked chicken instead of leftovers for a lighter meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm portions in the microwave or oven until heated through, adding a splash of chicken broth if the casserole seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli in this casserole?

Yes, but be sure to thaw and drain the broccoli well before adding to avoid extra moisture making the casserole soggy.

What can I substitute for Alfredo sauce?

You can use a homemade cream sauce or a béchamel if you prefer, though the flavor will be milder. Using jarred Alfredo sauce is a convenient time-saver with great results.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

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4.8 from 56 reviews

This Dump-and-Bake Chicken Alfredo Rice Casserole is a simple, comforting, and satisfying one-dish meal perfect for busy weeknights. Combining uncooked rice, shredded chicken, creamy Alfredo sauce, and seasonings, baked to golden cheesy perfection with optional broccoli for added nutrition.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• 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)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Cheese and Garnish

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
2. Prepare Baking Dish: In a large baking dish, combine the uncooked rice and chicken broth, stirring well so the rice is evenly distributed for consistent cooking.
3. Add Chicken and Sauce: Mix in the shredded or diced cooked chicken along with the Alfredo sauce, coating the chicken thoroughly to infuse the flavors evenly.
4. Season: Sprinkle in the garlic powder and Italian seasoning. Add salt and pepper according to your taste preference, then stir to combine all ingredients evenly.
5. Incorporate Broccoli: If using, gently fold in the broccoli florets so they are spread throughout the mixture without breaking them up.
6. Cheese It Up: Evenly distribute the shredded mozzarella and grated Parmesan cheese on top of the mixture to create a flavorful, golden crust.
7. Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture. Bake in the preheated oven for 30 minutes, allowing the rice to cook through.
8. Final Bake: Remove the foil and continue baking for an additional 15 minutes until the cheese 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 dish set for easier serving and enhanced flavor melding.
10. Garnish and Serve: Optionally sprinkle with fresh chopped parsley for color and freshness, then serve hot and enjoy your hearty meal.

Notes

• You can use white or brown rice based on preference; brown rice may require additional cooking time.
• Broccoli is optional but adds a nice vegetable component to the casserole.
• Leftover cooked chicken works perfectly if you want to repurpose ingredients.
• To make it gluten-free, ensure your Alfredo sauce and seasoning blends do not contain gluten additives.
• Letting the dish rest after baking improves texture and flavor cohesion.

Keywords: Chicken Alfredo Rice Casserole, Dump-and-Bake Casserole, Easy Chicken Dinner, Baked Chicken and Rice, Comfort Food Casserole