Preheat your oven to 375°F (190°C).

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

If using, stir in the frozen peas and carrots, ensuring they are evenly distributed.

Pour the mixture into a greased 9x13-inch baking dish and spread it evenly.

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

Remove the foil, sprinkle shredded mozzarella cheese (and cooked bacon, if using) on top.

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

Allow the casserole to cool slightly before garnishing with fresh parsley and serve hot.