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Dump-and-Bake Chicken Alfredo Rice Casserole

This easy Dump-and-Bake Chicken Alfredo Rice Casserole features tender chicken, fluffy rice, and creamy Alfredo sauce, all topped with melted cheese—perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Must be pre-cooked
  • 2 cups cooked chicken, shredded Use rotisserie chicken for quicker prep.
  • 2 cups Alfredo sauce Store-bought or homemade.
  • 1 cup shredded mozzarella cheese For topping.
  • 1/2 cup grated Parmesan cheese For topping.
  • 1 cup frozen peas No need to thaw.
  • to taste salt and pepper Season according to preference.
  • 1 teaspoon garlic powder Adds flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish with oil or cooking spray.
  3. In a large bowl, combine the cooked rice, shredded chicken, Alfredo sauce, frozen peas, garlic powder, salt, and pepper. Stir until well mixed.
  4. Transfer the mixture to the prepared baking dish and spread it evenly.
  5. Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
  6. Bake for 30-35 minutes, or until the cheese is bubbly and golden brown.
  7. Allow to cool for a few minutes before serving.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat at 350°F until heated through, about 20 minutes.