Chicken and Rice Recipe

Introduction

This comforting rice casserole combines tender shredded chicken, creamy Alfredo sauce, and savory seasonings for a simple yet satisfying meal. With just a few ingredients, it’s an easy dish that comes together quickly and bakes into a delicious, cheesy dinner everyone will enjoy.

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1 cup uncooked white rice (long-grain or jasmine)
• 3 cups chicken broth
• 1 cup Alfredo sauce (store-bought or homemade)
• 1 cup frozen peas and carrots (optional)
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
3. Step 3: If using, stir in the frozen peas and carrots.
4. Step 4: Transfer the mixture to a greased 9×13 inch baking dish.
5. Step 5: Cover the dish with aluminum foil and bake for 45 minutes.
6. Step 6: Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Step 7: Garnish with fresh parsley if desired and serve hot.

Tips & Variations

• For extra flavor, sauté minced garlic and onions before mixing in the other ingredients.
• Substitute spinach or broccoli for peas and carrots to vary the veggies.
• Use leftover cooked rice instead of uncooked rice, reducing the broth accordingly and adjusting baking time.
• Try a blend of mozzarella and Parmesan cheese for a richer topping.
• Cover the casserole tightly while baking to keep moisture in and prevent the rice from drying out.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the microwave or oven until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can use brown rice but it will require a longer baking time and more liquid. It’s best to partially cook the brown rice before mixing it into the casserole to ensure it becomes tender.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free Alfredo sauce and chicken broth. Always check labels to be certain.

Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

This comforting Rice Casserole combines tender shredded rotisserie chicken, creamy Alfredo sauce, and tender rice baked to perfection with a golden mozzarella cheese topping. With the option to add vibrant peas and carrots, it’s a hearty one-dish meal perfect for easy weeknight dinners or family gatherings.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1 cup uncooked white rice (long-grain or jasmine)
• 3 cups chicken broth
• 1 cup Alfredo sauce (store-bought or homemade)
• 1 cup frozen peas and carrots (optional)
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
2. Combine Ingredients: In a large mixing bowl, add the shredded chicken, uncooked rice, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly to distribute flavors and ensure even cooking.
3. Add Vegetables: If using frozen peas and carrots, stir them into the mixture now for added color and nutrition.
4. Transfer to Baking Dish: Grease a 9×13 inch baking dish and pour the entire mixture into it, spreading evenly.
5. Cover and Bake: Cover the dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 45 minutes, allowing the rice to cook through.
6. Add Cheese Topping: Remove the foil carefully, sprinkle shredded mozzarella cheese evenly over the top, then return the casserole to the oven.
7. Final Bake: Bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
8. Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve the casserole hot for a comforting meal.

Notes

• You can substitute the rotisserie chicken with any cooked chicken or turkey for convenience.
• Use low-sodium chicken broth to control salt levels better.
• For a creamier casserole, consider mixing in an extra 1/2 cup of Alfredo sauce.
• Frozen vegetables can be varied based on preference; corn or green beans work well.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Keywords: rice casserole, chicken casserole, baked rice dish, rotisserie chicken recipe, easy dinner casserole, creamy chicken and rice