Description
This Dump-and-Bake Chicken Alfredo Rice Casserole is a creamy, cheesy, no-fuss comfort dish made with tender chicken, rich Alfredo sauce, and perfectly cooked rice—all baked in one pan for a hearty, satisfying meal.
Ingredients
Scale
- 2 cups Boneless Skinless Chicken Breast, cubed
- 1 cup Long-Grain White Rice, uncooked
- 1 (15 oz) jar Alfredo Sauce
- 1 ½ cups Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 cup Frozen Peas
- 1 ½ cups Shredded Mozzarella Cheese
- ½ cup Grated Parmesan Cheese
- 2 tablespoons Butter, cubed
- Salt and Pepper to taste
- Fresh Parsley (optional), chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, whisk together Alfredo sauce, chicken broth, garlic powder, and onion powder until smooth. Stir in rice, cubed chicken, peas, half the mozzarella, and all the Parmesan.
- Pour the mixture into the greased baking dish. Spread evenly so the rice cooks uniformly.
- Cover tightly with aluminum foil to trap in moisture and help the rice cook.
- Bake for 45–50 minutes, until the rice is tender and the chicken is cooked through.
- Remove the foil. Sprinkle remaining mozzarella and dot the top with butter. Bake uncovered for another 10–12 minutes, until golden and bubbly.
- Let it rest 5 minutes before serving. Garnish with parsley if desired.
Notes
- Use freshly shredded cheese for better melt and flavor.
- Ensure the foil is sealed tightly to help cook the rice evenly.
- Customize with your favorite vegetables like broccoli or mushrooms.
- Broil for 1–2 minutes at the end for a golden cheese crust.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: dump-and-bake, chicken alfredo, rice casserole, easy dinner, one pan meal, creamy casserole