Description

This Dump-and-Bake Chicken Alfredo Rice Casserole is a comforting, creamy, and cheesy one-dish meal that combines tender chicken, fresh broccoli, sun-dried tomatoes, and flavorful cheeses baked together with rice in a rich Alfredo sauce. Perfect for an easy weeknight dinner, it requires minimal prep thanks to its dump-and-bake method, delivering delicious results with little effort.

Ingredients

Scale

Main Ingredients

1 ½ cups uncooked long grain white rice
3 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, diced or shredded
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 cups fresh broccoli florets
½ cup sun-dried tomatoes, chopped
1 tablespoon olive oil

Optional Garnish

Fresh parsley, chopped

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the casserole evenly.
Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking and make cleanup easier.
Mix Wet Ingredients and Seasonings: In a large bowl, combine the uncooked rice, chicken broth, heavy cream, minced garlic, salt, black pepper, and Italian seasoning. Stir well until all ingredients are evenly incorporated, creating a creamy base.
Pour Mixture into Dish: Pour the rice mixture evenly into the prepared baking dish, spreading it out to create a uniform layer.
Add Chicken: Distribute the diced or shredded cooked chicken evenly over the rice mixture in the dish.
Add Vegetables: Scatter the fresh broccoli florets and chopped sun-dried tomatoes evenly over the chicken layer, adding texture and color.
Add Cheese Toppings: Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly across the top of the casserole for a rich, cheesy crust.
Cover and Bake: Seal the baking dish tightly with aluminum foil to trap moisture, then bake in the preheated oven for 40 minutes.
Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes until the rice is tender and the cheese topping is golden brown and bubbly.
Rest Before Serving: Remove from the oven and let the casserole sit for 5 minutes to set and cool slightly for easier serving.
Garnish: Optionally, garnish with freshly chopped parsley to add a pop of color and fresh flavor before serving.

Notes

You can substitute white rice with brown rice, but adjust the cooking time and liquid amount accordingly as brown rice takes longer to cook.
Use cooked rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
For a gluten-free version, confirm your chicken broth and sun-dried tomatoes are gluten-free.
Covering with foil during the initial bake prevents the casserole from drying out, ensuring tender rice and moisture retention.
To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.