Dinner

Dump-and-Bake Chicken Alfredo Rice Casserole Recipe

ByMarina Montclair December 19, 2025December 19, 2025

Introduction

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, easy-to-make meal perfect for busy weeknights. Combining shredded chicken, creamy Alfredo sauce, and tender rice, it’s a hearty dish that the whole family will love.

A thick square slice of creamy chicken rice casserole sits on a white plate, showing a dense layer of soft, slightly shiny white rice mixed with chunks of tender chicken throughout. The top layer is golden brown with melted cheese, decorated with small crispy bits of reddish bacon and sprinkled with green parsley pieces, adding color contrast. The slice reveals the creamy texture inside, and behind it, more of the casserole remains in a glass dish. The setting uses a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
4 slices cooked bacon, crumbled (optional, for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
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 well to mix.
Step 3: If using, stir in the frozen peas and carrots until evenly distributed.
Step 4: Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
Step 5: Cover the dish tightly with aluminum foil and bake for 45 minutes.
Step 6: Carefully remove the foil. Sprinkle the shredded mozzarella cheese evenly over the top, and add crumbled bacon if using.
Step 7: Return the casserole to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
Step 8: Garnish with fresh parsley if desired, then serve hot.

Tips & Variations

Check the rice for doneness before adding the cheese; if it’s not tender, bake covered for a little longer.
Swap mozzarella for cheddar or Monterey Jack for a different cheesy flavor.
Add a pinch of red pepper flakes to the mixture for a spicy kick.
This casserole freezes well—store in an airtight container for up to 2 months.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual servings, stirring halfway through.

How to Serve

A thick square slice of creamy rice casserole sits on a white plate over a white marbled texture, with a fork partly under the side of the slice. The casserole has three clear layers: a base of soft cooked white rice mixed with pieces of shredded chicken, topped by a creamy light beige sauce blending into the rice, and finished with a browned melted cheese layer sprinkled with small crispy dark reddish-brown bacon bits and green chopped parsley leaves on top. The edges show a smooth cut through the dense texture, and a large glass baking dish with more of the casserole is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, long-grain or jasmine rice works best, but you can also use brown rice. Keep in mind brown rice may require a longer baking time and more liquid.