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Dump-and-Bake Chicken Alfredo Rice is a weeknight lifesaver when you want something cozy without the fuss. You get all the creamy, cheesy comfort of a classic Alfredo but with just one dish and almost no hands-on time. It is my go-to for days when schedules are wild but I still want everyone to sit down to a homemade meal.
I first tried this during a busy soccer season and now it is officially part of our meal rotation. My youngest calls it cheesy chicken magic and they are not wrong.
Ingredients
- Cooked rotisserie chicken: Shredded rotisserie chicken stays juicy and blends perfectly with the sauce Look for one with plenty of seasoning for extra flavor
- Uncooked white rice: Long-grain or jasmine rice works best for fluffy results Avoid quick-cook rice so your dish does not end up mushy
- Chicken broth: Gives richness and keeps the rice moist Use low-sodium if you want to control salt
- Alfredo sauce: Store-bought or homemade both work If using store-bought pick one with real cream and parmesan for the best taste
- Frozen peas and carrots: Easy veggies that hold their texture even after baking Look for bags where peas are bright green and carrots are not waterlogged
- Shredded mozzarella cheese: Classic gooey melt Pick a block and shred it yourself for a creamier finish
- Garlic powder: Infuses gentle flavor all the way through Choose one that smells fresh
- Italian seasoning: Adds herbs for balance A blend with oregano and basil works great
- Salt and pepper: Highlights all the other flavors Taste your broth first to adjust
- Fresh parsley: Makes it look and taste bright Go for flat-leaf parsley for the best flavor
- Cooked bacon: Crumbled over the top for smoky crunch Use thick-cut bacon for heartier bites
Step-by-Step Instructions
- Prepare the Baking Dish:
- Grease a 9 by 13 inch baking dish with butter or nonstick spray so your creamy rice will not stick and cleanup is a breeze
- Mix Everything in a Bowl:
- In a large mixing bowl combine shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, and a good pinch of salt and pepper Add your frozen peas and carrots then stir thoroughly to coat every grain and veggie
- Layer in the Dish:
- Scrape the mixture into your prepared baking dish spreading it into an even layer so the rice cooks evenly
- First Bake Covered:
- Tightly cover the dish with aluminum foil Locking in moisture is key for tender rice Bake at 375 degrees Fahrenheit for forty-five minutes
- Top with Cheese and Bacon:
- Remove the foil then scatter mozzarella cheese across the surface along with all your crumbled bacon if you are using it This cheesy layer gets golden and irresistible
- Finish Baking Uncovered:
- Place the dish back in the oven uncovered for ten to fifteen minutes Keep an eye out for bubbly cheese and a hint of browning along the edges
- Garnish and Serve:
- Once out of the oven sprinkle with plenty of fresh parsley This not only adds color but a burst of flavor Serve piping hot letting everyone dig in while it is at its cheesy best
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Bacon is my favorite part It reminds me of late-night family dinners when we would sneak extra crispy pieces off the sheet pan before adding them I always use fresh parsley for garnish because it brings a pop of green and makes it feel just a bit fancier even on weeknights
Storage Tips
Let the casserole cool to room temperature before storing Slice into portions and package in airtight containers Refrigerate for up to four days or freeze for longer storage If frozen thaw overnight in the fridge and reheat covered in the oven at 350 degrees until hot all the way through
Ingredient Substitutions
No rotisserie chicken Try diced cooked turkey or leftover grilled chicken instead No Alfredo sauce Use a mix of heavy cream and grated parmesan or a homemade white sauce with garlic and butter Prefer a veggie boost Stir in fresh baby spinach or broccoli florets with the peas and carrots for color and nutrition
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Serving Suggestions
This dish is super filling on its own but a fresh green salad or garlic bread makes it a complete meal For brunch or potlucks serve with roasted asparagus or a bowl of lemony fruit salad
Cultural Context
Dump-and-bake casseroles like this one started appearing in the mid-twentieth century as home cooks looked for time-saving ways to get hearty meals on the table The flavor profile borrows from Italian-American Alfredo pasta comfort but makes it accessible for busy nights
Frequently Asked Questions
- → Can I use brown rice instead of white?
Yes, you can substitute brown rice, but extend the baking time and add a little extra broth since brown rice takes longer to cook and absorbs more liquid.
- → How do I prevent the rice from being undercooked?
Ensure the dish is fully covered while baking, and check for doneness before removing the foil. If the rice still feels firm, continue baking until it’s tender.
- → What can I add for extra flavor?
Mix in red pepper flakes for heat, swap cheeses like cheddar or Monterey Jack for new flavor notes, or add sautéed mushrooms or spinach.
- → Is it possible to prepare this meal ahead?
Absolutely. Assemble the dish and cover well; refrigerate up to one day before baking or freeze for up to two months.
- → Can this dish be made without bacon?
Yes, simply leave the bacon out or replace with cooked ham or turkey for another smoky touch without changing the process.