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A detailed shot of the creamy texture of the Dump-and-Bake Chicken Alfredo Rice Casserole, with tender chicken chunks and plump rice coated in a glossy white sauce.

The Ultimate Dump-and-Bake Chicken Alfredo Rice Casserole

The ultimate creamy and cheesy weeknight dinner! This easy Dump-and-Bake Chicken Alfredo Rice Casserole uses simple ingredients like rotisserie chicken and a rich, homemade Alfredo sauce for an unforgettable comfort food meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 654
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken breast, cubed about 450g, a rotisserie chicken works perfectly
  • 4 cups cooked white rice about 740g
  • 1/2 cup unsalted butter 113g
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour 30g
  • 1.5 cups heavy cream 360ml
  • 1.5 cups whole milk 360ml
  • 1 cup grated Parmesan cheese 100g, freshly grated recommended
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 2 cups shredded mozzarella cheese 226g, low-moisture, whole-milk
  • 1/4 cup grated Parmesan cheese 25g
  • 2 tbsp fresh parsley, finely chopped for garnish

Equipment

  • 1 9x13 inch (23x33 cm) Ceramic Baking Dish
  • 1 Large Saucepan
  • 1 Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  2. In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 minute. Slowly pour in the heavy cream and milk while whisking constantly. Cook, stirring often, until the sauce thickens, about 5-7 minutes.
  3. Remove the pan from the heat and stir in 1 cup of Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
  4. In the prepared baking dish, combine the cooked chicken and cooked rice. Pour the Alfredo sauce over the top and stir until everything is evenly coated.
  5. Sprinkle the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
  6. For golden-brown spots, switch the oven to a high broil and cook for 1-3 minutes, watching carefully to prevent burning.
  7. Let the casserole rest for 5-10 minutes. Garnish with fresh parsley and a dash of coarse black pepper before serving.

Notes

Use Freshly Grated Cheese: For the smoothest sauce and best melt, always grate your own cheese. Pre-shredded cheeses contain anti-caking agents that can make sauces gritty.
Don’t Scorch the Garlic: Cook the garlic for only 30-60 seconds before adding the flour. Burnt garlic will make the entire sauce bitter.
The Broiler is Your Friend: The key to that 'golden charred' look is the broiler. Don't skip this final step, but be sure to watch it closely to prevent burning.
Let It Rest: Allowing the casserole to rest for a few minutes before serving is crucial. It helps the sauce thicken slightly and makes for cleaner servings.