Description
A comforting and easy chicken Alfredo rice casserole perfect for weeknight meals.
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
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Stir in the frozen peas and carrots, if desired.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and sprinkle the mozzarella cheese (and bacon, if desired) over the top.
- Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving hot.
Notes
For a crispy topping, finish under the broiler for a few minutes. Let the casserole rest for about five minutes before serving to enhance flavor distribution.
