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Chicken Alfredo Casserole: Easy Dinner Recipe for Busy Nights

Chicken Alfredo Rice Casserole

A comforting, creamy one-pan chicken alfredo casserole made with tender rice, rotisserie chicken, veggies, and melty mozzarella. Easy, hearty, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups rotisserie chicken, cooked and shredded
  • 1 cup white rice, uncooked
  • 3 cups chicken broth
  • 1 cup Alfredo sauce
  • 1 cup frozen peas and carrots (optional)
  • 1 cup mozzarella cheese, shredded (for topping)
  • garlic powder, to taste
  • Italian seasoning, to taste
  • salt, to taste
  • pepper, to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, uncooked white rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined. Add frozen peas and carrots if using.
  3. Grease a 9×13-inch baking dish and spread the mixture evenly inside.
  4. Cover tightly with aluminum foil and bake for 45 minutes.
  5. Remove foil, sprinkle mozzarella cheese over the top, and bake uncovered for 10–15 minutes, or until cheese is melted and bubbly.
  6. Garnish with fresh parsley if desired and serve hot.

Notes

For extra flavor, stir in cooked bacon, sautéed mushrooms, or extra garlic. Using freshly shredded mozzarella melts best.