Recipe finder
Chicken Alfredo and Rice Casserole
- Makes: 4 servings
- Prep 25 mins
- Bake 50 mins
Ingredients
-
1
10 -
ounce 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
tablespoon
snipped fresh basil or 1/2 tsp. dried basil, crushed
-
1
cup
soft bread crumbs
-
1
tablespoon
butter, melted
Directions
- 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. Serves 4.
Nutrition Facts
(Chicken Alfredo and Rice Casserole)
Servings Per Recipe 4, chol. (mg) 97, vit. C (mg) 40, Fat, total (g) 16, vit. A (IU) 1069, carb. (g) 45, Riboflavin (mg) 0, pro. (g) 32, Thiamin (mg) 0, sat. fat (g) 8, iron (mg) 4, calcium (mg) 222, Potassium (mg) 366, sodium (mg) 672, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 117, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 10, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, cal. (kcal) 456, sugar (g) 7