- 4
Ingredients
- Ingredients
- 1 * 1 10-oz. container refrigerated light Alfredo pasta sauce
- 1/2 * 1/2 cup milk
- 2-1/2 * 2-1/2 cups cooked white rice or wild rice
- 2 * 2 cups cubed cooked chicken
- 1 * 1 cup frozen peas
- 1/3 * 1/3 cup chopped bottled roasted red sweet peppers
- 1/4 * 1/4 cup slivered almonds, toasted (optional)
- 1 * 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
- 1 * 1 cup soft bread crumbs
- 1 * 1 Tbsp. butter, melted
Preparation
Step 1
Directions
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.
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. Serves 4.
Nutrition Facts
* Calories456,
* Total Fat (g)16,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)3,
* Polyunsaturated Fat (g)2,
* Cholesterol (mg)97,
* Sodium (mg)672,
* Carbohydrate (g)45,
* Total Sugar (g)7,
* Fiber (g)3,
* Protein (g)32,
* Vitamin C (DV%)68,
* Calcium (DV%)22,
* Iron (DV%)21,
* Percent Daily Values are based on a 2,000 calorie diet