Chicken Alfredo and Rice Casserole

By amberwherley

Ingredients

• 1 10 ounce containerrefrigerated light Alfredo pasta sauce
• 1/2 1/2
• cup milk
• 2 1/2 2 1/2
• cups cooked white rice or wild rice
• 2 cups cubed cooked chicken
• 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 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 cup soft bread crumbs
• 1 tablespoon butter, melted

Details

Servings 4
Preparation time 25mins
Cooking time 75mins
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 (Chicken Alfredo and Rice Casserole)
Servings Per Recipe 4Calories456,Protein(gm)32,Carbohydrate(gm)45,Fat, total(gm)16,Cholesterol(mg)97,Saturated fat(gm)8,Monosaturated fat(gm)3,Polyunsaturated fat(gm)2,Dietary Fiber, total(gm)3,Sugar, total(gm)7,Vitamin A(IU)1069,Vitamin C(mg)40,Thiamin(mg)0,Riboflavin(mg)0,Niacin(mg)10,Pyridoxine (Vit. B6)(mg)1,Folate(µg)117,Cobalamin (Vit. B12)(µg)0,Sodium(mg)672,Potassium(mg)366,Calcium(DV %)222,Iron(DV %)4,Percent Daily Values are based on a 2,000 calorie diet