chicken alfredo and rice casserole

Yum




  • 10  ounce container 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

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.
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