Dump and Bake Chicken Alfredo (Print-Friendly Format)
One-pan creamy chicken Alfredo with rice, veggies, and cheese for an effortless, cheesy family meal.
# Ingredients You’ll Need:
→ Main Components
01 -
2 cups cooked rotisserie chicken, shredded
02 -
1 cup uncooked long-grain or jasmine white rice
03 -
3 cups chicken broth
04 -
1 cup Alfredo sauce
→ Vegetables
05 -
1 cup frozen peas and carrots (optional)
→ Cheese and Toppings
06 -
1 cup shredded mozzarella cheese
07 -
4 slices cooked bacon, crumbled (optional, for topping)
08 -
Fresh parsley, chopped, for garnish (optional)
→ Seasonings
09 -
0.5 teaspoon garlic powder
10 -
0.5 teaspoon Italian seasoning
11 -
Salt, to taste
12 -
Black pepper, to taste
# How to Make It:
01 -
Preheat oven to 190°C.
02 -
In a large mixing bowl, thoroughly combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and black pepper.
03 -
Stir in frozen peas and carrots if using.
04 -
Pour the mixture into a greased 33 x 23 cm baking dish, spreading evenly.
05 -
Cover the dish with aluminum foil and bake for 45 minutes.
06 -
Remove foil. Evenly sprinkle mozzarella cheese and crumbled bacon (if using) over the casserole.
07 -
Return to the oven and bake uncovered for 10 to 15 minutes, until the cheese is melted and bubbling.
08 -
Garnish with freshly chopped parsley and serve hot.
# Extra Tips:
01 -
Check rice for tenderness before adding cheese; extend baking time if necessary.
02 -
Casserole remains freezer-safe for up to 2 months.
03 -
For variety, substitute mozzarella with cheddar or Monterey Jack cheese.
04 -
Add a pinch of red pepper flakes for increased heat.