Dump and Bake Chicken Alfredo Rice Casserole

This Dump and Bake Chicken Alfredo Rice Casserole is my go-to recipe when I need dinner on the table with almost zero effort. It’s creamy, cheesy, and packed with tender chicken, and the best part is you literally dump everything in a pan and let the oven do all the work. I stumbled upon this method on one of those crazy Wednesday nights when I had three things happening at once, and it saved my sanity while still delivering a meal my family devoured.

What makes this chicken Alfredo rice casserole so special is that you don’t even cook the rice first. Everything goes into the baking dish raw, including the rice, and it all cooks together perfectly in the oven. The rice absorbs the chicken broth and Alfredo sauce, the chicken stays juicy, and the mozzarella on top gets golden and bubbly. It’s basically magic in a casserole dish, and cleanup is a breeze since it’s all made in one pan.

Simple Ingredients for This Easy Casserole

I always use rotisserie chicken to save time, but any cooked chicken works perfectly here. Pro tip: use long-grain white rice or jasmine rice for the fluffiest texture, as they cook evenly and absorb the creamy sauce beautifully.

• 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 but adds color and nutrition)
• 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)
• 4 slices cooked bacon, crumbled (optional, for topping)

For the creamiest results, use a good quality Alfredo sauce with real cream and Parmesan. The sauce is what makes this chicken Alfredo rice casserole so rich and indulgent, so don’t skimp on quality here.

How to Make This One-Pan Wonder

I recommend using a 9×13-inch baking dish that’s been greased well so nothing sticks. This dump and bake method is foolproof when you follow these simple steps.

Step 1: Preheat your oven to 375°F (190°C) so it’s nice and hot when your casserole goes in. A properly preheated oven ensures even cooking from the start.

Step 2: In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir everything together until well mixed and the rice is evenly distributed throughout the liquid.

Step 3: If using frozen peas and carrots, stir them into the mixture now. They’ll cook perfectly along with everything else and add nice pops of color to your casserole.

Step 4: Transfer the entire mixture to a greased 9×13-inch baking dish and smooth it out evenly with a spoon. Make sure the rice is submerged in the liquid so it cooks properly.

Step 5: Cover the dish tightly with aluminum foil, making sure it’s sealed well around the edges. This traps the steam inside, which is essential for cooking the rice to perfection without drying out.

Step 6: Bake covered for 45 minutes. The rice should be tender and have absorbed most of the liquid. Carefully remove the foil and check for doneness by tasting a bit of rice. If it’s still firm, cover again and bake for another 5 to 10 minutes.

Step 7: Once the rice is tender, sprinkle the shredded mozzarella cheese and crumbled bacon (if using) evenly over the top of the casserole. Return it to the oven uncovered.

Step 8: Bake uncovered for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden on top. The edges should be slightly crispy and irresistible.

Step 9: Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired and serve while hot and creamy.

Perfect Pairings for Your Casserole

This dump and bake chicken Alfredo rice casserole is a complete meal but pairs wonderfully with simple sides.

Garlic bread or crusty rolls: Perfect for soaking up the creamy Alfredo sauce and adds satisfying crunch to contrast the soft, cheesy casserole.

Simple side salad: Fresh greens with light vinaigrette cut through the richness of the cheese and cream while adding fresh vegetables and fiber.

Roasted broccoli or green beans: The slightly charred vegetables add color, nutrition, and a pleasant bitter note that balances the creamy richness.

Caesar salad: The tangy, garlicky dressing complements the Italian flavors in the casserole while the crisp romaine adds refreshing texture.

More Easy One-Pan Dinners

This effortless Dump and Bake Chicken Alfredo Rice Casserole pairs perfectly with other simple one-dish meals that minimize cleanup. When craving more creamy, cheesy comfort, the French Onion Chicken Rice Casserole delivers savory onion flavors with melted Gruyere, while the Creamy Parmesan Chicken and Broccoli Rice adds healthy vegetables to your dinner plate.

For casserole lovers who appreciate hands-off cooking similar to this dump and bake recipe, the Crazy Good Casserole brings bold flavors with minimal effort. Complete your easy dinner spread with Texas Roadhouse Dinner Rolls for soaking up that creamy Alfredo sauce, or serve alongside Garlic Bread Rolls for the ultimate comfort meal.

Storing and Reheating Tips

This chicken Alfredo rice casserole stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld together, making leftovers absolutely delicious.

For reheating, warm individual portions in the microwave or reheat the whole casserole covered in a 350°F oven until heated through. Add a splash of milk or chicken broth if it seems dry, as the rice continues to absorb liquid as it sits.

Pro tip: you can assemble this casserole ahead of time and refrigerate it unbaked for up to 24 hours. Just add 10 to 15 minutes to the covered baking time since it will be cold from the fridge. You can also freeze this before baking for up to 2 months.

Your Casserole Questions Answered

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