Chicken Alfredo and Rice Casserole

Chicken Alfredo and Rice Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    10-oz. container refrigerated light Alfredo pasta sauce

  • ½

    cup milk

  • 2-½

    cups cooked white rice or wild rice

  • 2

    cups cubed cooked chicken

  • 1

    cup frozen peas

  • cup chopped bottled roasted red sweet peppers

  • ¼

    cup slivered almonds, toasted (optional)

  • 1

    Tbsp. snipped fresh basil or ½ tsp. dried basil, crushed

  • 1

    cup soft bread crumbs

  • 1

    Tbsp. butter, melted


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.


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