If you’re on the lookout for a comforting weeknight dinner that feels both indulgent and effortless, let me introduce you to the magic of the Dump-and-Bake Chicken Alfredo Rice Casserole. This dish is the perfect blend of creamy Alfredo sauce, tender shredded chicken, fluffy rice, and melty cheese all baked together until bubbling golden glory. It’s one of those meals that fills your kitchen with irresistible aromas and delivers satisfying, wholesome flavors with minimal prep. Whether you’re cooking for a busy family or craving a delicious solo treat, this casserole is a total crowd-pleaser that’s as simple to toss together as its name suggests.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem straightforward, but each one is essential to building the layers of flavor and texture that make the Dump-and-Bake Chicken Alfredo Rice Casserole such a comforting classic. From the creamy Alfredo to juicy chicken and perfectly cooked rice, every element plays a key role.

2 cups cooked rotisserie chicken: Shredded chicken adds tender, protein-rich goodness without extra cooking time.
1 cup uncooked white rice (long-grain or jasmine): This will soak up all the savory sauce as it bakes, becoming delightfully fluffy.
3 cups chicken broth: Essential for cooking the rice in the casserole, it infuses the dish with savory depth.
1 cup Alfredo sauce: Creamy and cheesy, it’s the star that brings the casserole together.
1 cup frozen peas and carrots (optional): Adds a pop of color, sweetness, and a veggie boost.
1 cup shredded mozzarella cheese: Melts perfectly into a gooey, golden topping.
½ teaspoon garlic powder: Gives a subtle, aromatic kick.
½ teaspoon Italian seasoning: Brings in an herby, flavorful note reminiscent of Italian classics.
Salt and pepper, to taste: Balances and enhances all the flavors.
Fresh parsley, for garnish (optional): Adds a fresh, vibrant finish.
4 slices cooked bacon, crumbled (optional): For an irresistible smoky crunch on top.

How to Make Dump-and-Bake Chicken Alfredo Rice Casserole

Step 1: Preheat and Prepare

Start by setting your oven to 375°F (190°C). While it warms up, grab a large mixing bowl and get ready to assemble the heart of your casserole. This simple first step makes sure everything cooks perfectly in the next stages.

Step 2: Combine All Ingredients Except Cheese and Bacon

In the bowl, toss together shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, and a pinch of salt and pepper. If you want some veggies, fold in frozen peas and carrots now. This mix is where the flavors begin to meld, with the rice soaking up that luscious broth and sauce as it cooks later on.

Step 3: Transfer the Mixture to a Baking Dish

Grease a 9×13-inch baking dish lightly to prevent sticking, then pour your combined ingredients in. Spread everything evenly so the rice cooks uniformly. Cover the dish tightly with aluminum foil to keep moisture in while baking.

Step 4: Bake Covered

Pop the casserole into your preheated oven and bake for 45 minutes. This gives the rice enough time to absorb all the delicious chicken broth and Alfredo sauce, while the chicken remains tender and flavorful.

Step 5: Add Cheese and Bacon, Then Bake Uncovered

After the initial bake, carefully remove the foil and sprinkle shredded mozzarella cheese evenly over the top. If you’re using bacon, scatter the crumbled pieces on top as well. Return the dish to the oven uncovered, baking for another 10 to 15 minutes until the cheese melts into a bubbly, golden crown.

Step 6: Garnish and Serve

Once baked to perfection, sprinkle fresh parsley on top for a pop of color and a hint of brightness. Serve your Dump-and-Bake Chicken Alfredo Rice Casserole hot, and prepare for compliments!

How to Serve Dump-and-Bake Chicken Alfredo Rice Casserole

Garnishes

Fresh parsley or even a sprinkle of grated Parmesan can elevate your presentation and flavor. A dash of freshly cracked black pepper adds a little zing just before serving, making each bite a little more exciting.

Side Dishes

This casserole is lovely on its own but can pair beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. Roasted asparagus or a simple Caesar salad provide fresh contrasts to the creamy richness of the dish.

Creative Ways to Present

If you want to impress guests or add a twist, try serving individual portions in ramekins or small baking dishes. Top each with a sprig of parsley or even a slice of roasted cherry tomato for a splash of color. You can also sprinkle some toasted breadcrumbs for a crunchy texture contrast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Dump-and-Bake Chicken Alfredo Rice Casserole in an airtight container in the refrigerator. It will keep well for up to three days, making for easy next-day meals that taste just as delicious.

Freezing

This casserole freezes beautifully. For best results, freeze in individual portions or the whole dish (before adding cheese and bacon toppings). Wrap tightly with plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm leftovers gently in the microwave or cover with foil and bake at 350°F (175°C) until heated through. Adding a little extra cheese on top before reheating gives it a freshly baked feel.

FAQs

Can I use fresh cooked chicken instead of rotisserie chicken?

Absolutely! Freshly cooked chicken works just as well. Just shred it finely and ensure it’s fully cooked before mixing it into the casserole.

Is it okay to use brown rice instead of white rice?

You can substitute brown rice, but keep in mind it will require more cooking time and liquid. It’s best to cook the brown rice separately before mixing it into the casserole to ensure proper texture.

Can I make this casserole dairy-free or vegan?

You can swap Alfredo sauce with a dairy-free alternative and use vegan cheese to make it dairy-free or vegan-friendly. Use plant-based chicken substitutes and vegetable broth to keep it plant-based.

What if I don’t have Alfredo sauce on hand?

Feel free to make a quick homemade Alfredo sauce with butter, cream, garlic, and Parmesan. It’s surprisingly simple and tastes fresh! You can also use any creamy white sauce you prefer.

Can this casserole be cooked in advance and baked later?

Yes! Assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add extra baking time if baking from cold.

Final Thoughts

In the world of fuss-free dinners, the Dump-and-Bake Chicken Alfredo Rice Casserole really shines as a dependable, comforting meal that doesn’t demand hours in the kitchen. It’s creamy, cheesy, flavorful, and packed with wholesome ingredients that make your taste buds sing. I encourage you to try this recipe soon and watch it become a favorite in your rotation—easy to make, delightful to eat, and perfect for sharing with people you love.

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

★★★★★

5.1 from 22 reviews

Author: Ella
Total Time: 1 hour 5 mins
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting and easy-to-make dish combining shredded rotisserie chicken, creamy Alfredo sauce, and tender rice baked to perfection. It’s a perfect one-dish meal loaded with cheesy goodness, veggies, and flavorful herbs that come together quickly for a satisfying dinner.

Instructions

Preheat oven: Set your oven to 375°F (190°C) so it’s ready when your ingredients are combined.
Combine ingredients: In a large mixing bowl, mix shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper until everything is evenly distributed.
Add vegetables: Stir in frozen peas and carrots if you want a touch of color and added nutrients in your casserole.
Transfer to baking dish: Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.
Bake covered: Cover the dish with aluminum foil and bake for 45 minutes to allow the rice to absorb liquid and cook thoroughly.
Add cheese and bacon: Remove the foil, sprinkle shredded mozzarella cheese and crumbled bacon on top if using, creating a delicious cheesy crust.
Bake uncovered: Return the dish to the oven and bake uncovered for another 10-15 minutes until cheese melts and bubbles.
Garnish and serve: Finish by garnishing with fresh parsley for a fragrant touch and serve while hot for the best flavor.

Notes

Check the rice for doneness before adding cheese. If the rice isn’t fully cooked after 45 minutes, bake longer until tender.
Try swapping mozzarella with cheddar or Monterey Jack cheese for a different cheesy flavor.
Add a pinch of red pepper flakes to the mixture if you prefer a little spicy kick.
This casserole freezes well for up to 2 months; thaw completely before reheating.

Prep Time: 10 mins
Cook Time: 55 mins
Category: Dinner, Casserole
Method: Baking
Cuisine: American