Chicken Alfredo Rice Casserole

This Chicken Alfredo Rice Casserole is everything I want in a comfort food dinner. Tender shredded chicken, fluffy rice, peas and carrots, crispy bacon, and creamy Alfredo sauce are baked together until perfectly cooked. The top is covered with melted mozzarella and Parmesan cheese that turns golden brown in the oven. Every bite is rich, creamy, cheesy, and packed with flavor. I love how the rice absorbs the Alfredo sauce and chicken broth while baking, creating a casserole that's hearty enough to be a complete meal all by itself.

Why You'll Love This Recipe

This casserole checks all the boxes for an easy family dinner. Everything comes together in one dish, which means less cleanup and less time standing over the stove. The creamy Alfredo sauce keeps the rice moist and flavorful while the chicken makes it hearty and filling. The melted cheese creates a golden topping that everyone loves. It's simple enough for a weeknight meal but comforting enough to serve when you're feeding a crowd.

Variations

Bacon Chicken Alfredo Rice Casserole

Add 8 slices of cooked and crumbled bacon before baking.

Broccoli Alfredo Rice Casserole

Replace the peas and carrots with 2 cups of broccoli florets.

Cajun Chicken Alfredo Rice Casserole

Add 1 tablespoon Cajun seasoning for a spicy Southern twist.

Mushroom Alfredo Rice Casserole

Add 8 ounces of sautéed mushrooms for extra flavor.

Rotisserie Chicken Version

Use shredded rotisserie chicken to save time.

Three Cheese Alfredo Casserole

Add cheddar, mozzarella, and Parmesan for an extra cheesy version.

Chicken Alfredo Rice Casserole

This Chicken Alfredo Rice Casserole combines chicken, rice, vegetables, Alfredo sauce, and cheese into an easy dump-and-bake meal. It's creamy, cheesy, comforting, and perfect for busy weeknights or family dinners.

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Total Time 1 hour hr

Course main dish

Cuisine American

Servings 6

Ingredients

  

• 2 cups cooked chicken shredded or diced
• 1 cup uncooked long-grain white rice
• 3 cups chicken broth
• 1 teaspoon Italian seasoning
• 1 cup Alfredo sauce
• 1 cup frozen peas and carrots
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 8 strips bacon cooke dand crumbled
• Fresh parsley for garnish

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• In a large mixing bowl, combine Cooked chicken, Uncooked rice, Chicken broth, Alfredo sauce, Peas and carrots, Garlic powder, Onion powder, Italian seasoning, Salt, and Black pepper
• Mix until everything is well combined.
• Pour the mixture into the prepared baking dish and spread evenly.
• Cover tightly with aluminum foil and bake for 30 minutes.
• Remove the foil and sprinkle the mozzarella, Parmesan cheese, and crumbled bacon evenly over the top.
• Return the casserole to the oven uncovered and bake for another 15 minutes, or until the cheese is melted and lightly golden and the rice is tender.
• Remove from the oven and let rest for 5 to 10 minutes. Garnish with fresh parsley.
• Serve warm and enjoy.

Video

Recipe Tips

For the creamiest casserole, avoid overbaking. Once the rice is tender and the cheese is melted and lightly golden, remove it from the oven. Letting the casserole rest for 5 to 10 minutes before serving helps it set up perfectly and makes serving much easier.

Keyword chicken & rice, chicken alfredo, chicken casserole, chicken recipes, rice casserole

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