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Creamy Chicken Alfredo Rice Casserole
Caroline

Creamy Chicken Alfredo Rice Casserole

This Creamy Chicken Alfredo Rice Casserole is a cozy, one-pan comfort meal made with tender chicken, Alfredo sauce, and perfectly cooked rice baked under a melty mozzarella topping. Perfect for busy nights or family dinners.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked and shredded rotisserie chicken
  • 1 cup uncooked white rice
  • 3 cups chicken broth
  • 1 cup Alfredo sauce
  • 1 cup frozen peas and carrots (optional)
  • 1 cup shredded mozzarella cheese
  • garlic powder to taste
  • Italian seasoning to taste
  • salt and black pepper to taste
  • parsley for garnish (optional)

Equipment

  • large mixing bowl
  • 9x13-inch baking dish
  • aluminum foil
  • measuring cups and spoons
  • Mixing spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.
  3. Stir in frozen peas and carrots if using.
  4. Pour mixture evenly into the greased baking dish.
  5. Cover tightly with foil and bake for 45 minutes.
  6. Remove foil and sprinkle mozzarella cheese on top.
  7. Bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
  8. Garnish with parsley if desired and serve hot.

Notes

Add fresh parsley for extra color and flavor. If the rice isn’t fully tender after baking, stir in extra broth and continue cooking covered. Rotisserie chicken gives the best flavor and texture.