Chicken Alfredo and Rice Casserole

Chicken Alfredo and Rice Casserole
Adapted from bhg.com
Chicken Alfredo and Rice Casserole

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from bhg.com

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

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 Calories456Total Fat (g)16Saturated 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

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: