Description
A creamy, satisfying one-dish meal combining shredded chicken, white rice, Alfredo sauce, and melted mozzarella. Baked with peas, carrots, and a golden cheese crust for a comforting, pork-free meal in 55 minutes.
Ingredients
2 cups cooked rotisserie chicken, shredded
1 cup uncooked long-grain or jasmine rice
3 cups chicken broth (low-sodium)
1 cup Alfredo sauce (store-bought or homemade)
1 cup frozen peas and carrots
1 cup mozzarella cheese
½ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon nutmeg (optional)
Smoked paprika or plant-based bacon bits (optional, for smoky flavor)
Instructions
Preheat oven to 375°F (190°C)
Shred 2 cups cooked rotisserie chicken in a large bowl
Add 1 cup uncooked rice, 3 cups chicken broth, and 1 cup Alfredo sauce
Sprinkle in garlic powder, Italian seasoning, and nutmeg
Stir in frozen peas and carrots
Transfer mixture to a greased 9×13-inch baking dish
Cover with foil and bake for 45 minutes
Remove foil and sprinkle 1 cup mozzarella cheese on top
If desired, add smoked paprika or plant-based bacon bits for smoky depth
Bake 10–15 minutes, until cheese is golden and bubbly
Notes
Use day-old chicken to prevent sogginess
Substitute zucchini and yellow squash for peas and carrots if preferred
Add fresh garlic cloves to Alfredo sauce for enhanced flavor
For vegan option, use plant-based cheese and dairy-free Alfredo sauce
- Prep Time: 15
- Cook Time: 55
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 3800mg
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg