Chicken Alfredo and Rice Casserole

By carvalhohm

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

1. Preheat oven to 350*. 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.

2. 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.

456 kcal cal.; 16 g Fat, total; 97 mg chol.; 8 g sat. fat; 45 g carb.; 3 g Monosaturated fat; 2 g Polyunsaturated fat; 3 g fiber; 7 g sugar; 32 g pro.; 1