Chicken Alfredo and Rice Casserole

By amberwherley

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

Details

Preparation time 10mins
Cooking time 60mins
Adapted from bhg.com

Preparation

Step 1

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