Prep Time: 10 minutes
Cook Time: 55 minutes
Resting Time: 5 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8
Intensity Level: Easy (Minimal prep, basic knife skills required)
Ingredients
1 ½ lbs boneless, skinless chicken breasts (about 2-3 large breasts), cut into 1-inch cubes
1 ½ cups long-grain white rice (uncooked) – Do not use minute rice or brown rice, as cooking times will vary.
1 (22-oz) can condensed cream of chicken soup (or cream of mushroom)
1 (15-oz) jar Alfredo sauce (about 1 ½ cups)
1 ½ cups low-sodium chicken broth
1 (1-oz) packet dry Ranch seasoning mix
1 cup cooked bacon, crumbled (about 8-10 slices)
1 ½ cups shredded sharp cheddar cheese, divided
½ cup shredded mozzarella cheese
½ cup finely grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Intensity Level: Low. The main tasks are cubing chicken and stirring ingredients. The oven handles the rest.
1. Preheat and Prepare
Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and make cleanup a breeze.
2. Dump and Combine (The Easy Part)
In the prepared baking dish, add the uncooked rice, cubed chicken, cream of chicken soup, Alfredo sauce, chicken broth, dry Ranch seasoning mix, garlic powder, onion powder, and black pepper.
Stir everything together thoroughly until the rice is evenly distributed and all ingredients are well combined. This step is crucial—if the rice is clumped or sitting on top, it may not cook evenly.
3. Layer the Toppings
Spread the mixture into an even layer in the dish. Sprinkle 1 cup of the shredded cheddar cheese and all of the shredded mozzarella cheese over the top. Next, scatter the crumbled bacon evenly over the cheese. This layering method prevents the bacon from getting soggy and allows it to infuse its smoky flavor into the casserole as it bakes.
4. Bake (Covered)
Cover the baking dish tightly with aluminum foil. This traps steam, which is essential for cooking the rice evenly without drying out the chicken. Bake for 45 minutes.
5. Bake (Uncovered) and Add Final Cheese
Carefully remove the foil. The casserole should be bubbly around the edges, and the rice should be mostly tender. Sprinkle the remaining ½ cup of cheddar cheese and the grated Parmesan cheese over the top.
Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, golden, and bubbly, and the rice is fully tender. You can test the rice by pressing a piece with a fork—it should have no hard center.
6. Rest and Serve
Remove the casserole from the oven and let it rest on a wire rack for 5-10 minutes. This resting period is vital; it allows the liquids to set into a creamy, cohesive sauce rather than being runny. Garnish with fresh parsley before serving.
The “Last” of the Recipe (Tips for Success)
This is the most important section to read before you begin. These are the keys to ensuring your casserole turns out perfectly every time.
Last on the Rice: You must use long-grain white rice. Do not substitute with instant rice, which will become mushy, or brown rice, which will require a significantly longer cooking time and more liquid. The rice cooks in the casserole, so its type is non-negotiable for this recipe’s timing.
Last on the Liquid: Do not be alarmed if the casserole looks very liquidy before baking. The rice will absorb a substantial amount of the liquid as it cooks, resulting in a perfectly creamy, not soupy, final dish. Skimping on the broth will lead to undercooked, crunchy rice.
Last on the Bacon: For convenience, use high-quality pre-cooked bacon, or cook your bacon in the oven or microwave until crisp. Cooking bacon in a skillet adds another pan to clean, which defeats the purpose of this “dump-and-bake” recipe.
Last on the Chicken: Cutting the chicken into uniform, 1-inch cubes ensures it cooks through in the same amount of time the rice needs to become tender. If you use whole chicken breasts, they will not cook through properly in the covered baking time.
Last on Resting: Do not skip the resting time! If you serve the casserole immediately out of the oven, the sauce will be thin. Letting it sit allows the starches from the rice to thicken the sauce to a luxuriously creamy consistency.
Storage and Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole tastes even better the next day as the flavors continue to meld.
Reheating: For best results, reheat individual portions in the microwave. To reheat a larger portion, place it back in an oven-safe dish, cover with foil, and warm at 350°F until heated through. Add a splash of milk or chicken broth if the casserole has thickened too much upon standing.
Nutrition Information
Note: Nutritional information is an estimate and will vary based on the specific brands of ingredients used, the type of bacon, and the exact size of the chicken breasts.
Nutrient Amount Per Serving (approx. 1/8 of casserole)
Calories 585 kcal
Protein 38 g
Fat 32 g
– Saturated Fat 14 g
Carbohydrates 38 g
– Fiber 1 g
– Sugar 3 g
Cholesterol 135 mg
Sodium 1480 mg
Calcium 280 mg
Iron 2 mg