CHICKEN ALFREDO AND RICE

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This quick-and-easy one-pot casserole is colorful and full of flavor. Refrigerated Alfredo pasta sauce and milk are used as a base to cook the rice and peas. Use leftover chicken, either grilled or baked, to make it even easier. The breadcrumbs make a nice crusty top, while the rice underneath is rich and creamy.

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  • 4

Ingredients

  • 1 10-oz. container refrigerated light Alfredo pasta sauce
  • 1/2 cup milk
  • 2-1/2 cups cooked white rice or wild rice
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1/3 cup chopped bottled roasted red sweet peppers
  • 1/4 cup slivered almonds, toasted (optional)
  • 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
  • 1 cup soft bread crumbs
  • 1 Tbsp. butter, melted

Preparation

Step 1

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop.

Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Serves 4.

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