Chicken Alfredo and Rice Casserole

460 Calories 16 g Fat

Chicken Alfredo and Rice Casserole
Chicken Alfredo and Rice Casserole

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

Ingredients

  • 1 - 10 oz container refrigerated light Alfredo pasta sauce

  • 1/2 cup milk

  • 2.5 cups cooked white or wild rice

  • 2 cups cooked cubed chicken

  • 1 cup frozen peas

  • 1/3 cup chopped bottled roasted red sweet peppers

  • 1/4 cup slivered almonds, toasted (optional)

  • 1 Tbsp. fresh basil

  • 1 cup soft bread crumbs

  • 1 Tbsp butter, melted

Directions

1. Preheat oven to 350 F. In large bowl, combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to baking dish. 2. Bake, covered, 30 mins. Uncover and stir. Combine bread crumbs and melted butter, sprinkle atop. Bake, uncovered, 20 to 25 mins more or until heated through and crumbs are golden brown. Let stand 5 mins before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: