Can I use brown rice instead of white rice?

Brown rice takes longer to cook, so you'll need to increase the covered baking time to 60 to 75 minutes and use 3.5 to 4 cups of liquid instead of 3 cups.

What if my rice isn't cooked after 45 minutes?

All ovens vary, so cover it again and bake for another 5 to 10 minutes. Make sure there's enough liquid in the dish and check that your oven temperature is accurate.

Can I use raw chicken instead of cooked?

Technically yes, but you'll need to dice it very small and it's less reliable. Using cooked rotisserie chicken is much safer, faster, and more foolproof.

Easy Dump and Bake Chicken Alfredo Rice Casserole Recipe

Name: Dump and Bake Chicken Alfredo Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 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); 4 slices cooked bacon, crumbled (optional, for topping)

Dump and Bake Chicken Alfredo Rice Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Minimal prep, maximum flavor one-pan dinner. Uncooked rice, chicken, and creamy Alfredo sauce bake together for easy weeknight comfort.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Bake
Cuisine: Italian-American

Ingredients

Scale

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)
4 slices cooked bacon, crumbled (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
In large mixing bowl, combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until well mixed and rice is evenly distributed.
Stir in frozen peas and carrots if using.
Transfer mixture to greased 9×13-inch baking dish and smooth evenly. Make sure rice is submerged in liquid.
Cover tightly with aluminum foil, sealing well around edges. Bake for 45 minutes until rice is tender.
Carefully remove foil and check rice for doneness. If still firm, cover and bake another 5-10 minutes.
Once rice is tender, sprinkle mozzarella cheese and bacon over top. Return to oven uncovered.
Bake uncovered 10-15 minutes until cheese is melted, bubbly, and lightly golden.
Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve hot.

Notes

Check rice for doneness before adding cheese. All ovens vary, so adjust time as needed.
Brown rice requires 15-20 extra minutes and 3.5-4 cups broth. Raw chicken must be diced very small but cooked rotisserie is safer and faster.
Can swap mozzarella for cheddar or Monterey Jack. Add pinch of red pepper or hot sauce for spice.
Assemble ahead and refrigerate, then bake when ready. Can freeze before baking for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 2 g
Sodium: 880 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg

Find it online: https://www.benefitiany.com/dump-and-bake-chicken-alfredo-rice-casserole/