Dump-and-Bake Chicken Alfredo Rice – The Ultimate One Pan Dinner

Hi there, food lover! 👋 Ready to cozy up with a dish that warms the heart and fills the belly? Today we’re diving into a true classic of easy home cooking: a Dump-and-Bake Chicken Alfredo Rice that practically cooks itself. This comforting one-pan wonder blends tender chicken, creamy Alfredo sauce, and perfectly soft rice—all without the need for pre-cooking, sautéing, or stirring at the stove. Just mix, dump, bake, and let the oven work its magic.

In many traditional kitchens, simple baked casseroles like this were beloved because they allowed families to stretch ingredients, save time, and still create a hearty, delicious meal. This dish honors that spirit. It’s budget-friendly, hands-off, and built to satisfy even the hungriest crowd.

Whether you’re juggling a busy schedule, feeding a big family, or simply craving something warm and creamy after a long day, this Dump-and-Bake Chicken Alfredo Rice will hit the spot every single time. 🥘✨

So grab a baking dish, gather your ingredients, and let’s create a comforting classic the easy way!

Ingredients

For the main bake:

• 2 cups uncooked long-grain white rice
• 2 cups cooked chicken breast, shredded or diced
• 3 cups Alfredo sauce (homemade or store-bought)
• 3 cups chicken broth
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp salt (adjust depending on broth)
• 1 cup frozen peas (optional but delicious)

For topping:

• 1 cup additional mozzarella
• Fresh parsley for garnish 🌿

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. In the baking dish, add the uncooked rice. Spread it evenly so it forms a flat layer across the bottom.
3. Add the cooked chicken on top of the rice, distributing it evenly so every bite has some chicken.
4. Pour in the Alfredo sauce and chicken broth. Stir gently right in the dish to make sure everything mixes, but avoid over-stirring—the rice should stay spread out.
5. Sprinkle in garlic powder, onion powder, salt, and pepper. Stir again lightly.
6. Add the mozzarella and Parmesan cheese, then fold them into the mixture. This helps the bake become creamy and rich.
7. If using frozen peas, add them now; they will cook perfectly during the bake.
8. Cover the baking dish tightly with aluminum foil. This is important—the foil traps steam and ensures the rice cooks evenly.
9. Bake for 45 minutes.
10. Remove the foil, sprinkle the additional mozzarella cheese on top, and bake uncovered for another 10–15 minutes until the cheese melts and becomes bubbly and golden.
11. Let the dish rest for 10 minutes. This allows the sauce to thicken and the rice to finish setting.
12. Garnish with fresh parsley and serve warm. Enjoy the easiest, creamiest one-pan Alfredo dinner ever!

Nutritional Information:

⏰ Prep Time: 10 minutes | 🔥 Baking Time: 55 minutes | ⏳ Total Time: 1 hour 5 minutes
⚡ Calories per serving: ~520 | 🍽️ Servings: 6

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Bon appétit and happy cooking! 👩🍳🍽️