This Dump-and-Bake Chicken Alfredo Rice Casserole is my go-to comfort meal on busy weeknights and when I want something that feels indulgent but takes almost no active time. I first threw this together on a rainy Thursday when I had a leftover rotisserie bird, a jar of Alfredo sauce, and a pantry full of rice. The combination of creamy sauce, tender chicken, and fluffy rice transformed a handful of everyday ingredients into something genuinely satisfying. The texture is creamy with a gentle bite from the rice and a golden, cheesy top that everyone fights for.

I love how forgiving this dish is. It makes use of rotisserie chicken when time is short, but it also adapts beautifully to homemade shredded chicken. The Alfredo brings a rich, savory depth that keeps the casserole from feeling dry even after baking. We discovered this recipe during an impromptu family gathering; the casserole came out bubbling and saucy, and even picky eaters went back for seconds. It’s the kind of recipe that brings comfort without fuss — one bowl, one scoop, and the kitchen fills with warmth.

Ingredients

• Cooked rotisserie chicken (2 cups): Use shredded white and dark meat for flavor and juiciness. Pick up a pre-cooked bird from your grocery deli (I like a lightly seasoned rotisserie from the supermarket) to keep prep time minimal.
• Uncooked white rice (1 cup): Long-grain or jasmine work best for separate grains and a tender bite; measure by cup and rinse briefly if you prefer a cleaner starch profile.
• Chicken broth (3 cups): Use low-sodium broth if you want better control of salt; it provides the cooking liquid and extra savory depth compared with water.
• Alfredo sauce (1 cup): Store-bought brands like Bertolli or Rao’s give reliable creaminess; homemade Alfreddo with heavy cream, butter, and Parmesan works beautifully for a more luxurious version.
• Frozen peas and carrots (1 cup, optional): Adds color, texture, and a touch of sweetness; no need to thaw — they’ll cook through in the oven.
• Mozzarella (1 cup shredded): A mild, melting cheese that creates a bubbly, golden top; use whole-milk mozzarella for better flavor and melt.
• Seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, plus salt and pepper to taste — these are simple but essential for balance.
• Optional toppers: Fresh parsley for brightness and 4 slices cooked bacon, crumbled for smoky crunch.

Instructions

Preheat the oven:Heat your oven to 375°F (190°C) so it reaches temperature while you assemble. A fully preheated oven promotes even cooking of the rice and prevents soggy edges — allow at least 10 minutes for most ovens to stabilize.Combine the components:In a large mixing bowl, stir together 2 cups shredded rotisserie chicken, 1 cup uncooked white rice, 3 cups chicken broth, 1 cup Alfredo sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and a generous pinch of salt and black pepper. Mix until the rice is evenly coated and distributed; the Alfredo helps bind the mixture and keeps the top creamy after baking.Add the vegetables:Stir in 1 cup frozen peas and carrots if you are using them. Keep them frozen — they’ll release minimal water and soften in the oven. If you prefer fresh vegetables, par-cook them briefly to avoid underdone bits in the finished dish.Transfer and bake covered:Grease a 9x13-inch baking dish with butter or nonstick spray and transfer the mixture, spreading it into an even layer. Cover tightly with aluminum foil to trap steam, then bake for 45 minutes. The rice will absorb the broth and cook through; avoid removing the foil early to maintain even cooking.Top and finish baking:Carefully remove the foil and sprinkle 1 cup shredded mozzarella over the surface; add crumbled bacon if you like a smoky contrast. Return to the oven, uncovered, and bake for an additional 10–15 minutes until the cheese is melted, bubbling, and lightly golden. Let rest 5 minutes before serving to settle the strata.Garnish and serve:Scatter chopped fresh parsley over the top for color and a fresh herbal note. Serve hot straight from the dish with a wide spoon so each serving gets rice, sauce, chicken, and cheese.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. If you plan to freeze, divide into individual portions in freezer-safe containers, omitting the cheese topping; freeze for up to 3 months. To reheat from refrigerated, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes depending on portion size. From frozen, thaw overnight in the fridge before baking for best texture. When reheating, add a splash of chicken broth or a spoonful of Alfredo to restore creaminess if the casserole seems tight or dry.

Ingredient Substitutions

If you don’t have rotisserie chicken, use 2 cups shredded leftover roast chicken or 2 cooked boneless, skinless chicken breasts shredded. For a lighter version, substitute half-and-half or whole milk-based bechamel for the Alfredo and reduce the cheese by 1/4 cup. Swap jasmine rice for basmati or medium-grain rice, but note that cooking times and liquid ratios may vary slightly — keep the 3:1 broth-to-rice ratio as a starting point. For dairy-free adaptations, use a dairy-free Alfredo and dairy-free mozzarella alternative, although texture will be slightly different.

Serving Suggestions

Serve this casserole with a crisp green salad dressed with vinaigrette to cut the richness, or pair with roasted seasonal vegetables like asparagus or Brussels sprouts for balance. For a heartier meal, set out crusty bread or garlic bread for sopping up the creamy sauce. Garnish with chopped parsley or basil and a grind of fresh black pepper to brighten the flavors. This dish also slides nicely onto a party buffet alongside finger foods and charcuterie as a warm, satisfying main.

Meal Prep Tips

For streamlined meal prep, assemble the casserole the night before, cover tightly, and refrigerate; simply bake covered for 50–55 minutes the next day and finish uncovered for the last 10–15 minutes. To assemble ahead for freezing, prepare and cool completely, then wrap tightly with plastic and foil before freezing. Label with the date and reheat gently when ready. Portion into single-serve containers for grab-and-go lunches that reheat evenly in the oven or microwave with a splash of broth.

Cultural Background

While not a traditional dish from any single culinary heritage, this casserole draws on classic American comfort-food techniques: creamy sauce, shredded poultry, and baking to meld flavors. It reflects a pan-American approach to convenience cooking that rose in popularity in the mid-20th century with the proliferation of prepared sauces and convenience proteins. The combination of chicken, rice, and cream sauce is widely adaptable and has analogues in home cooking traditions across the United States.

In short, this dish is a modern comfort classic built from dependable pantry and deli items — a reminder that great weeknight food often comes from simple, quality building blocks.

Give it a try this week: assemble, pop it in the oven, and enjoy the comfort of a hands-off meal that still tastes like you spent hours cooking. It’s the perfect way to turn a few staples into something warm, generous, and memorable.