Name: Dump and Bake Chicken Alfredo Rice Casserole
Ingredients: 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)

Description

Creamy, cheesy, and ready in one pan. This no-fuss chicken alfredo casserole is what weeknight dinner dreams are made of.

Ingredients

Scale

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)

Instructions

Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray.
Place uncooked rice in an even layer in the prepared baking dish. Arrange chicken pieces evenly over the rice.
In a medium bowl, whisk together chicken broth, Alfredo sauce, garlic powder, onion powder, Italian seasoning, and black pepper. Pour over chicken and rice, ensuring all rice is covered with liquid.
Cover the dish tightly with aluminum foil and bake for 35 minutes.
Remove foil, sprinkle mozzarella cheese and ¼ cup Parmesan cheese over the top. Return to oven, uncovered, for 10-15 minutes until cheese is melted and bubbly.
Remove from oven and let rest for 5-10 minutes. Sprinkle with remaining Parmesan cheese and fresh parsley before serving.