Dinner

Bake Chicken Alfredo Rice Casserole Recipe

ByMaya Quinn January 7, 2026January 7, 2026

Introduction

Chicken Alfredo Rice Casserole is a comforting and easy-to-make dish that combines creamy Alfredo sauce, tender chicken, and fluffy rice. Perfect for busy weeknights, this casserole requires minimal prep and bakes into a cheesy, flavorful meal the whole family will enjoy.

A rectangular white ceramic baking dish holds a creamy baked pasta casserole with about two layers. The base layer shows tightly packed spiral pasta coated in a pale yellow sauce. The top layer is melted light golden cheese with small bits of finely chopped green herbs sprinkled all over. Some fresh parsley leaves are scattered on top, adding a pop of green color. One corner of the casserole is scooped out, showing the inside layers. The dish sits on a soft blue cloth over a white marbled surface. Nearby, a small white bowl contains lemon wedges, and a white plate with extra baked pasta is in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked rice (white or brown)
4 cups chicken broth
1 pound cooked chicken, shredded or diced
2 cups Alfredo sauce
1 cup broccoli florets (optional)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large baking dish, combine the uncooked rice and chicken broth. Stir to ensure the rice is evenly distributed.
Step 3: Mix in the shredded or diced chicken and Alfredo sauce, making sure the chicken is well-coated with the sauce.
Step 4: Sprinkle in the garlic powder and Italian seasoning. Add salt and pepper to taste.
Step 5: If using, fold the broccoli florets gently into the mixture.
Step 6: Top the mixture evenly with shredded mozzarella and grated Parmesan cheeses.
Step 7: Cover the baking dish with aluminum foil and bake for 30 minutes.
Step 8: Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden.
Step 9: Remove from oven and let rest for about 5 minutes to allow the casserole to set.
Step 10: Garnish with fresh parsley if desired, and serve hot.

Tips & Variations

For added flavor, try stirring in sautéed mushrooms or bell peppers before baking.
Use low-sodium chicken broth to better control the seasoning level.
Swap mozzarella for Monterey Jack or cheddar for a different cheese profile.
Brown rice may require a slightly longer baking time and extra liquid; check doneness before serving.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a serving of creamy chicken casserole on a white plate with a ridged edge, showing two main layers: the top layer is a golden brown crispy breadcrumb crust with small browned spots, and the bottom layer is a creamy mixture of shredded white chicken and green peas in a white sauce. Some crumbs and peas are scattered around the plate on a white marbled surface background, with a glass baking dish in the background containing the rest of the casserole. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

Yes, but you’ll need to cook the chicken first before mixing it into the casserole to ensure it’s fully cooked and tender.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole and keep it covered in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.