Chicken Alfredo and Rice Casserole

By á-3286

460 Calories 16 g Fat

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

Preparation

Step 1

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.