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Chicken Alfredo and Rice Casserole

Course: Casserole, Main Course
Servings: 4
Author: Recipe.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 cupsoft bread crumbs
  • 1 Tbsp.butter melted

Instructions

  • 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.
  • 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.

Notes

Per serving: Calories 456, Total Fat 16 g, Saturated Fat 8 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 97 mg, Sodium 672 mg, Carbohydrate 45 g, Total Sugar 7 g, Fiber 3 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 68%, Calcium 22%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet.
Recipe By: Recipe.com
Serving Size: 4