Dump and Bake Chicken Alfredo Rice Casserole

An incredibly easy dump-and-bake casserole that combines tender chicken, creamy Alfredo sauce, and fluffy rice in one dish. Simply mix everything together and let the oven do the work for a comforting, satisfying meal.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

2 cups uncooked long-grain white rice or brown rice, see notes
4 cups chicken broth low-sodium preferred
1 lb cooked chicken shredded or diced, rotisserie chicken recommended
2 cups Alfredo sauce jarred or homemade
1 cup broccoli florets optional
1 tsp garlic powder
1 tsp Italian seasoning
1 cup shredded mozzarella cheese whole-milk preferred
0.5 cup grated Parmesan cheese freshly grated preferred
salt and pepper to taste
fresh parsley chopped, for garnish, optional

Equipment

9x13 inch baking dish
Aluminum foil
Large mixing spoon

Method

Preheat your oven to 375 degrees F (190 degrees C).
In a large 9x13 inch baking dish, combine the uncooked rice and chicken broth. Stir well so the rice is spread evenly across the bottom.
Add the cooked shredded or diced chicken and the Alfredo sauce. Stir until the chicken is fully coated and everything is evenly combined.
Sprinkle the garlic powder and Italian seasoning evenly over the mixture. Season with salt and pepper to taste.
If using broccoli, fold the florets gently into the mixture.
Top the mixture evenly with shredded mozzarella, then with grated Parmesan, going edge to edge.
Cover the dish tightly with aluminum foil, pressing the edges down firmly. Bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with fresh chopped parsley if desired and serve hot.

Notes

For brown rice: add an extra 1/2 cup of chicken broth and extend the covered bake time to 50 minutes. To make ahead: assemble and refrigerate overnight, then add 10 to 15 minutes to the covered bake time. Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months. Always add a splash of chicken broth when reheating to restore creaminess.