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Dump-and-Bake Chicken Alfredo Rice Casserole
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Dump-and-Bake Chicken Alfredo Rice Casserole

This stress-free Chicken Alfredo Rice Casserole is the ultimate one-pan solution for busy weeknights. By combining raw long-grain rice, tender chicken, creamy Alfredo sauce, and crispy turkey bacon in a single baking dish, you create a velvety, restaurant-quality meal with minimal cleanup. The rice absorbs the flavorful liquid as it bakes, ensuring every bite is perfectly cooked and satisfying. It is a hearty, comforting dinner that requires almost no effort, making it a perfect staple for any family menu.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 cups long-grain white rice
  • 2 cups cooked chicken breast, diced or shredded
  • 15 oz Alfredo sauce
  • 2 cups chicken broth
  • 4 slices turkey bacon, cooked and crumbled
  • 1 cup Parmesan cheese, freshly grated
  • 1 cup frozen peas, thawed

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grease a 9x13 inch baking dish with non-stick cooking spray or olive oil.
  3. Combine the raw rice, cooked chicken, and frozen peas in the prepared baking dish.
  4. Whisk the Alfredo sauce and chicken broth together in a separate bowl until smooth.
  5. Pour the liquid mixture over the rice and chicken, ensuring all rice is fully submerged.
  6. Sprinkle the crumbled turkey bacon and half of the Parmesan cheese over the top.
  7. Cover the dish tightly with aluminum foil to trap steam.
  8. Bake for 35 minutes until the liquid is mostly absorbed.
  9. Remove the foil, sprinkle with the remaining cheese, and bake uncovered for an additional 10 minutes until golden.

Notes

Ensure the rice is fully submerged in the liquid mixture before covering with foil to guarantee even cooking. Do not use instant rice as it will result in an incorrect texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.