Dump and Bake Chicken Alfredo Rice Casserole

Imagine the creamy, comforting goodness of Alfredo sauce blending perfectly with tender chunks of chicken and fluffy rice, all baked to bubbly perfection in a single dish. This Dump and Bake Chicken Alfredo Rice Casserole is the ultimate weeknight dinner solution when you’re craving something hearty but don’t want to spend hours in the kitchen. The velvety sauce coats every grain of rice while the savory chicken adds satisfying protein to this family-favorite meal. You’ll learn how to create this effortless one-pan wonder with minimal prep and maximum flavor that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Dump and Bake Chicken Alfredo Rice Casserole truly lives up to its name as the ultimate convenient comfort food. Unlike traditional Alfredo dishes that require multiple pots and pans, this recipe streamlines the entire process into one baking dish. The contrast between the tender rice, juicy chicken pieces, and the rich, creamy sauce creates a textural symphony that’s simply irresistible.

What makes this casserole special is how it transforms as it bakes. The uncooked rice absorbs the flavors of the garlicky Alfredo sauce and chicken broth, resulting in grains that are infused with savory goodness rather than just coated with sauce. The top develops a lightly golden crust while the interior remains creamy and tender.

Perfect for busy weeknights, this recipe requires just 10 minutes of hands-on preparation before the oven does all the work. It’s also ideal for meal prep, as it reheats beautifully throughout the week, with the flavors actually improving over time.

Ingredients

For this Dump and Bake Chicken Alfredo Rice Casserole, you’ll need:

• 1½ cups uncooked long-grain white rice
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups chicken broth
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• 2 tablespoons fresh parsley, chopped (for garnish)

The Alfredo sauce is the star ingredient here, providing that signature creamy texture and rich flavor. For best results, choose a high-quality store-bought version or make your own with butter, heavy cream, garlic, and Parmesan cheese. The combination of mozzarella and Parmesan cheeses creates the perfect melty, cheesy topping that forms a delicious crust as it bakes.

Pro Tips

Don’t Skip the Rest Time
The most crucial step in perfecting your Dump and Bake Chicken Alfredo Rice Casserole is allowing it to rest for 5-10 minutes after baking. This rest period gives the rice time to finish absorbing the liquid and for the sauce to thicken to the ideal consistency. If you cut into it too soon, the casserole may be runny rather than creamy.

Ensure Even Cooking
Cut your chicken pieces to a uniform size (about 1-inch cubes) to ensure they cook evenly and at the same rate as the rice. Larger pieces might remain undercooked while smaller pieces could become dry. For extra convenience, you can use pre-cooked rotisserie chicken added during the last 15 minutes of baking.

The Foil Technique
Cover the casserole tightly with foil during the first part of baking. This creates a steamy environment that properly cooks the rice. Remove the foil for the last 10-15 minutes to allow the cheese to melt and develop a golden crust. If your casserole seems too liquidy after the initial covered baking time, leave it uncovered for a few extra minutes to allow excess moisture to evaporate.

Instructions

Step 1: Prepare Your Ingredients and Baking Dish
Preheat your oven to 375°F (190°C). While it’s heating, grab a 9×13-inch baking dish and spray it generously with non-stick cooking spray. This prevents the rice from sticking to the bottom as it bakes and makes cleanup much easier. Cut your chicken breasts into 1-inch pieces and set aside.

Step 2: Combine Everything in the Baking Dish
Place the uncooked rice in an even layer at the bottom of your prepared baking dish. Arrange the chicken pieces evenly over the rice. In a medium bowl, whisk together the chicken broth, Alfredo sauce, garlic powder, onion powder, Italian seasoning, and black pepper until well combined. Pour this mixture over the chicken and rice, making sure all the rice is submerged in liquid. Gently stir to ensure even distribution.

Step 3: Cover and Bake
Cover the baking dish tightly with aluminum foil. This step is crucial as it creates a steamy environment that properly cooks the rice. Place the covered dish in your preheated oven and bake for 35 minutes. During this time, the rice will absorb the flavorful liquid, and the chicken will cook through, becoming tender and juicy.

Step 4: Add Cheese and Finish Baking
After the initial baking time, carefully remove the dish from the oven and take off the foil. The mixture will still look quite liquid at this point, which is normal. Sprinkle the mozzarella cheese and ¼ cup of the Parmesan cheese evenly over the top. Return the uncovered dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly with slight golden spots appearing.

Step 5: Rest and Serve
Once baked, take your Dump and Bake Chicken Alfredo Rice Casserole out of the oven and let it rest for 5-10 minutes. This crucial step allows the rice to finish absorbing any remaining liquid and the sauce to thicken to the perfect consistency. Sprinkle with the remaining Parmesan cheese and chopped parsley before serving for a professional touch and fresh flavor.

Variations

Vegetable-Packed Alfredo Rice Bake
Transform your Dump and Bake Chicken Alfredo Rice Casserole into a veggie-loaded meal by adding 2 cups of mixed vegetables. Frozen peas, diced bell peppers, broccoli florets, or spinach work wonderfully. For firmer vegetables like broccoli or bell peppers, add them with the initial ingredients. For quicker-cooking options like spinach or peas, stir them in during the last 15 minutes of baking. This variation adds beautiful color, extra nutrients, and textural contrast to the creamy casserole.

Seafood Alfredo Rice Casserole
For a luxurious twist, substitute the chicken with 1 pound of seafood such as peeled shrimp, lump crab meat, or a mixed seafood medley. Since seafood cooks more quickly than chicken, add it to the partially cooked rice mixture about 15-20 minutes into the baking time. Finish with a squeeze of lemon juice and a sprinkle of fresh dill instead of parsley for a complementary flavor profile that enhances the seafood.

Gluten-Free Option
This casserole is naturally gluten-free if you use a gluten-free Alfredo sauce. Double-check your store-bought sauce labels or make your own with butter, heavy cream, garlic, and Parmesan. You can also experiment with different rice varieties such as brown rice or wild rice, though these will require adjusted cooking times (typically an extra 15-20 minutes) and possibly additional liquid.

Storage and Serving

Your Dump and Bake Chicken Alfredo Rice Casserole will keep beautifully in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual portions for up to 2 months. When reheating, add a splash of milk or chicken broth to restore creaminess, and warm gently in the microwave or in a covered dish in a 325°F oven until heated through.

For a restaurant-quality presentation, serve this casserole with garlic bread or breadsticks for mopping up the delicious sauce. A simple side salad with a light vinaigrette dressing provides a refreshing contrast to the rich, creamy casserole. For a more substantial meal, pair with roasted asparagus or steamed broccoli tossed with lemon juice and a sprinkle of Parmesan.

This casserole also works beautifully for meal prep lunches. Portion into individual containers alongside some steamed vegetables for complete meals that can be quickly reheated throughout the week.

FAQs

Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you’ll need to increase the baking time by about 15-20 minutes and add an extra ½ cup of chicken broth. Check the rice for doneness before adding the cheese topping.

My casserole seems too liquidy. What went wrong?
Different brands of rice absorb liquid differently. If your casserole seems too wet after the initial baking time, simply bake it uncovered for 5-10 additional minutes before adding the cheese topping. The extra time allows excess moisture to evaporate.

Can I make this casserole ahead of time?
You can assemble this casserole up to 24 hours in advance and refrigerate it unbaked. When ready to cook, add about 10-15 minutes to the covered baking time since you’re starting with cold ingredients.

Is it possible to make this in a slow cooker?
Yes! Add all ingredients except the cheeses to your slow cooker and cook on low for 3-4 hours until the rice is tender and the chicken reaches 165°F. Add the cheeses during the last 20 minutes of cooking time.

My family doesn’t like Alfredo sauce. Can I use something else?
Absolutely. You can substitute with cream of chicken soup mixed with 1 cup of milk, or even a jar of vodka sauce for a different but equally delicious flavor profile.

Conclusion

This Dump and Bake Chicken Alfredo Rice Casserole is comfort food at its finest — creamy, satisfying, and remarkably simple to prepare. It’s the kind of dish that rescues busy weeknights when you need something hearty and delicious without the fuss of multiple pots and complicated techniques. Whether you’re feeding a hungry family or looking for convenient meal prep options, this one-dish wonder delivers rich, creamy Alfredo flavor in every bite. Give yourself permission to embrace this effortless approach to home cooking that proves delicious meals don’t have to be complicated.

Print