Preheat your oven to 375°F (190°C).

In a mixing bowl, combine shredded rotisserie chicken, uncooked white rice, chicken broth, and Alfredo sauce. Add garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.

If adding frozen peas and carrots, fold them into the mixture until evenly distributed.

Lightly grease a 9x13-inch baking dish with non-stick spray and pour the chicken and rice mixture into the dish. Spread it out evenly.

Cover the baking dish tightly with aluminum foil and bake for about 45 minutes.

After 45 minutes, uncover and sprinkle shredded mozzarella cheese on top. Optional: add crumbled cooked bacon.

Return the casserole to the oven and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.

Garnish with fresh parsley before serving. Enjoy!