Chicken Alfredo Rice Casserole
A creamy, comforting one-dish dinner featuring rotisserie chicken, rice, and Alfredo sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken Use a mixture of dark and white meat for best texture.
- 1 cup uncooked long-grain or jasmine rice Make sure not to use quick-cook or risotto rice.
- 3 cups chicken broth Use low-sodium broth to control the saltiness.
- 1 cup Alfredo sauce Store-bought or homemade can be used.
- 1 cup frozen peas and carrots Optional; can be added directly frozen.
- 1 cup shredded mozzarella cheese Use whole-milk mozzarella for better melting.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish Optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or spray.
- In a large mixing bowl, combine the shredded 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.
- If using frozen peas and carrots, fold them into the mixture now.
- Pour the mixture into the greased baking dish and spread into an even layer. Cover tightly with aluminum foil.
Baking
- Bake the covered dish for 45 minutes at 375°F (190°C).
- After 45 minutes, carefully remove the foil and sprinkle shredded mozzarella over the top. Return to the oven uncovered and bake an additional 10–15 minutes until the cheese is melted and bubbly.
- Remove the casserole and let it rest for 5–10 minutes. Garnish with fresh parsley if desired.
Notes
Measure your liquid accurately to maintain the perfect rice consistency. For a golden top, switch to broil for the last minutes of baking, watching closely to avoid burning. You can also freeze the assembled casserole for easier storage.