Dump & Bake Chicken Alfredo Rice Casserole
This Dump & Bake Chicken Alfredo Rice Casserole is a creamy, cheesy, one-dish dinner that comes together with almost zero effort. Tender chicken, uncooked rice, and rich Alfredo sauce bake together into a deeply satisfying meal the whole family will love. No stovetop work required, just dump, bake, and enjoy.
Equipment
- 9x13 inch baking dish
- Aluminum foil
- Cutting board and knife
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
- 1.5 cups long-grain white rice uncooked
- 15 oz jarred Alfredo sauce 1 standard jar
- 2 cups chicken broth low sodium recommended
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese divided
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Add the uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, black pepper, and half of the Parmesan cheese to the prepared baking dish. Stir well until everything is evenly combined.
- Nestle the bite-sized chicken pieces into the rice and sauce mixture, pressing them down gently so they are partially submerged in the liquid.
- Cover the baking dish very tightly with a double layer of aluminum foil, pressing it firmly around all the edges to seal in the steam. This is essential for cooking the rice properly.
- Bake covered for 50 to 55 minutes, until the rice is tender and has absorbed most of the liquid and the chicken is cooked through. Check the rice at the 50-minute mark by carefully lifting the foil.
- Remove the foil carefully, watching out for escaping steam. Sprinkle the shredded mozzarella and the remaining Parmesan evenly over the top of the casserole.
- Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden at the edges.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve warm directly from the baking dish.
Notes
Do not substitute instant rice or parboiled rice as these will become mushy. Always seal the foil tightly for the covered bake or the rice will not cook through. Leftovers keep in the refrigerator for up to 4 days and reheat best with a splash of chicken broth stirred in. The casserole can be assembled up to 24 hours ahead and refrigerated unbaked. Add 10 to 15 minutes to the covered baking time when cooking straight from the refrigerator.