Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

The first time I made this dump-and-bake chicken Alfredo rice casserole, I was out of time and ideas for dinner.
It came together in one bowl, went into the oven, and delivered creamy, cheesy comfort with almost no babysitting.
This recipe is a weeknight lifesaver that tastes like something you’d order at a cozy Italian-American diner.

It’s forgiving, uses pantry staples and rotisserie chicken, and scales easily for leftovers or a hungry crowd.

Why You’ll Love This Recipe

• One-dish dinner: everything cooks together so you save time on prep and cleanup.
• Reliable texture: the rice absorbs the sauce without turning mushy when baked correctly.
• Crowd-pleaser: creamy Alfredo, tender chicken, and melty cheese are familiar favorites.
• Flexible: easy to add veggies, swap proteins, or lighten up with dairy alternatives.

The finished casserole is creamy but not soupy, with tender grains of rice threaded through rich Alfredo, shredded rotisserie chicken, and little pops of sweetness from peas and carrots if you include them. The top finishes with a bubbly, golden mozzarella cap while the interior stays moist from the chicken broth and sauce; you get contrast in every bite—silky sauce, soft rice, and strands of chicken.

“Made this for a chaotic Sunday and it became our new go-to. Super simple, the rice cooks perfectly, and even picky kids cleaned their plates—5 stars!” —Emma, reader

Key Ingredients

Rotisserie chicken (2 cups, shredded). Rotisserie bird gives you juicy, already-seasoned meat with minimal effort. Use dark and white meat mixed for the best texture; the pre-cooked chicken also shortens bake time and adds depth from the roasting spices.

Uncooked long-grain or jasmine rice (1 cup). Long-grain or jasmine stays separate and flecked rather than turning sticky; jasmine adds a gentle floral aroma. Avoid quick-cook or risotto rice here—those absorb and break down differently during a long bake.

Alfredo sauce (1 cup). A good-quality jarred Alfredo like Bertolli or Rao’s works in a pinch, but homemade (butter, cream, Parmesan) gives brighter flavor and silkier mouthfeel. The sauce supplies fat and umami that coax the rice into a rich, comforting casserole.

Chicken broth (3 cups). The liquid ratio is crucial for rice to cook through in the oven. Use low-sodium broth so you can control salt; if you only have bouillon, dilute it to taste. Broth also layers savory depth that plain water can’t provide.

Full ingredient list:

• 2 cups cooked rotisserie chicken, shredded
• 1 cup uncooked white rice (long-grain or jasmine)
• 3 cups chicken broth
• 1 cup Alfredo sauce (store-bought or homemade)
• 1 cup frozen peas and carrots (optional)
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or spray to prevent sticking.

Pro Tip: Position an oven rack in the center so heat circulates evenly and the cheese browns just right.

Step 2: Combine the base

In a large mixing bowl, add shredded rotisserie chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, and a few grinds of salt and pepper.
Stir gently until the rice is submerged and everything is evenly distributed.

Pro Tip: Scrape the bottom of the bowl to avoid clumps—visual cue: there should be no dry pockets of rice visible.

Step 3: Add veggies (optional)

If using frozen peas and carrots, fold them into the mixture now.
They don’t need to be thawed; they’ll cook through in the bake and add color and sweetness.

Pro Tip: If you want brighter veg, replace frozen with quick-blanched fresh peas and carrots cut small so they finish with the rice.

Step 4: Transfer to the baking dish

Pour the mixture into the greased 9×13-inch dish and spread into an even layer.
Cover tightly with aluminum foil—seal the edges to trap steam.

Pro Tip: Smooth the top with the back of a spoon so the rice cooks evenly—visual cue: level surface with no high ridges.

Step 5: Bake covered

Bake the covered dish for 45 minutes at 375°F (190°C). This time lets the rice absorb liquid and the flavors meld.
After 45 minutes, carefully remove the foil—watch for hot steam.

Pro Tip: A toothpick or small knife should glide into the rice mixture easily; if you hit resistance, give it another 5–10 minutes covered.

Step 6: Add cheese and finish baking

Sprinkle shredded mozzarella evenly over the top. Return to the oven uncovered and bake an additional 10–15 minutes, or until the cheese is melted and bubbly and the edges are golden.

Pro Tip: For a golden top, switch to broil for the last 1–2 minutes but watch closely to avoid burning.

Step 7: Rest and garnish

Remove the casserole and let it rest 5–10 minutes to settle and thicken slightly.
Garnish with chopped fresh parsley if desired, then serve hot.

Pro Tip: Resting helps the rice set and makes scooping clean portions easier—visual cue: the casserole will firm up and stop steaming heavily.

Expert Tips for Success

• Measure your liquid accurately. A consistent 3:1 broth-to-rice ratio for long-grain rice works here because the casserole environment traps steam; too much liquid makes it soupy, too little leaves rice undercooked. Use a liquid measuring cup for precision.
• Use room-temperature ingredients when possible. If the chicken and Alfredo are straight from the fridge, the bake can take longer; bringing them closer to room temp helps the whole dish come up to heat faster for even cooking.
• Choose the right rice. Long-grain or jasmine holds its shape. Short-grain or Arborio will turn creamy and risotto-like, which can be delicious but changes the texture significantly. Resist instant rice—it doesn’t behave the same in a long bake.
• Don’t skip the cover. The foil traps steam so the rice cooks through without drying. If you prefer a crisper top from the start, remove the foil for the final 15 minutes, but keep an eye to prevent drying out.
• Check for doneness by texture, not time. Ovens vary; start checking rice at 40 minutes. Use the fork test—grains should be tender but intact. If crisp at center, return to oven for 5–10 minutes.
• Upgrade the sauce intentionally. If you use store-bought Alfredo, stir in a tablespoon of cream and 1/4 cup grated Parmesan to boost flavor and silkiness. If making homemade, make it slightly thinner than you’d serve on pasta so it absorbs properly into the rice.
• Season in layers. Because broth and rotisserie chicken carry sodium, salt conservatively when mixing. Taste the broth by itself if possible and adjust; it’s easier to add salt after baking than to fix an oversalted casserole.
• Use whole-milk mozzarella. Low-moisture, whole-milk mozzarella melts beautifully and gives better browning than part-skim versions. Freshly shredded cheese also melts smoother—avoid pre-shredded blends with anti-caking agents for the best melt.
• If your casserole runs too wet after resting, give it 5–10 minutes under a low broil or a quick stint at 400°F uncovered to evaporate excess moisture.

Storage & Freezing

Fridge: Cool the casserole for no more than two hours, then cover tightly with plastic wrap or a lid. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave (covered, 1–2 minutes) or reheat the whole dish at 350°F until warmed through, about 20–25 minutes.

Freezer: For longer storage, freeze in an airtight container for up to 3 months. For best texture, freeze before baking: assemble in a foil pan, cover tightly, and freeze. When ready to bake from frozen, remove the top layer of foil, cover with fresh foil, and bake at 375°F for 60–70 minutes, then remove foil and bake an additional 10–15 minutes with cheese.

Thawing & reheating: Thaw overnight in the fridge for more even reheating. Reheat covered at 350°F until piping hot (165°F internal temperature). Add a splash of broth or cream if the casserole seems dry before reheating to restore creaminess.

Variations & Substitutions

• Lighter version: Swap half the Alfredo for plain Greek yogurt or low-fat cream cheese and use low-sodium broth. Add extra veggies to bulk up fiber and volume.
• Protein swap: Substitute cooked turkey, diced ham, or cooked Italian sausage for the rotisserie chicken. For a pescatarian twist, use cooked, flaked salmon and omit the Alfredo in favor of a lemony cream sauce.
• Cheesy blend: Replace or mix mozzarella with provolone and a handful of freshly grated Parmesan for more complex flavor and better browning.
• Low-carb alternative: Replace rice with cauliflower rice—adjust liquid (use 1 to 1.25 cups broth) and shorten bake time to avoid a mushy texture. Add the cheese later to brown.

Frequently Asked Questions

Q: Can I use brown rice instead of white rice?
A: You can, but brown rice requires more liquid and a longer bake time. Use 3 1/4 to 3 1/2 cups broth and plan for at least 60 minutes covered; check for tenderness and add time as needed. Note that the texture will be chewier and the cook schedule changes.

Q: Do I have to thaw frozen peas and carrots before adding them?
A: No. Toss them in frozen—their quick thaw in the bake helps keep them vibrant. If you prefer firmer veggies, briefly blanch or thaw and drain them to remove excess water.

Q: Why is my casserole watery after baking?
A: Watery casserole typically means too much liquid or underbaked rice. Ensure rice-to-liquid ratio is correct and bake covered so steam cooks the rice, then uncover to evaporate extra moisture. Resting also helps it set.

Q: Can I assemble this the night before?
A: Yes. Assemble and keep covered in the fridge; bake the next day. Because the rice soaks up liquid, you may need to add an extra 1/4 cup broth before baking if it looks dry.

Q: How do I make this gluten-free?
A: The recipe is naturally gluten-free if you use a gluten-free Alfredo sauce and verify your chicken broth and seasonings contain no hidden gluten. Always check labels.

Final Thoughts

This dump-and-bake chicken Alfredo rice casserole is pure weeknight practicality—minimal fuss, comforting results, and very adaptable.
If you try it, please leave a star rating in the recipe card below and pin this recipe to Pinterest so others can find it.

Conclusion

If you’d like a slightly different take, check out a similar Cheesy Chicken and Rice Casserole on Five Hearth Home for inspiration and serving ideas: Cheesy Chicken and Rice Casserole (Five Hearth Home).
For another dump-and-bake Alfredo-style recipe that uses similar techniques, see the Dump and Bake Chicken Alfredo Casserole on Together as Family: Dump and Bake Chicken Alfredo Casserole (Together as Family).