Description
This Dump And Bake Chicken Alfredo Rice Casserole is a hearty and comforting meal that requires minimal prep time. With tender chicken, creamy Alfredo sauce, and fluffy rice, it’s sure to impress your family and friends!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup Alfredo sauce
- 1 cup frozen peas
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine 1 cup of uncooked long-grain white rice, 2 cups of chicken broth, and 1 cup of Alfredo sauce. Mix well.
- Spread the mixture evenly in a greased 9×13-inch baking dish. Place 1 pound of cut chicken breasts on top of the rice mixture, ensuring they're evenly distributed.
- Sprinkle 1 cup of frozen peas (or your choice of veggies) over the chicken.
- Top everything off with 1 cup of shredded mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for about 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the cheese is bubbly and golden.
- Let the casserole rest for about 5 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Always check that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Feel free to customize your veggies or add Italian seasoning for extra flavor.