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.
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.
