Description
A comforting, creamy Chicken Alfredo Rice Casserole that bakes effortlessly, perfect for busy weeknights.
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 the 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 using.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil.
- Bake for 45 minutes.
- Remove the foil, sprinkle mozzarella cheese (and bacon if desired) over the top, and return to the oven uncovered.
- Bake for an additional 10-15 minutes until the cheese melts and is bubbly.
- Garnish with fresh parsley and serve hot.
Notes
For a creamier casserole, consider adding more Alfredo sauce or adjust the ingredients based on your family’s preferences.
