Chicken Alfredo & Rice Casserole
TOTAL: 25 minutes TOTAL: 1 hour 15 minutes
No one will guess that you used prepared Alfredo sauce. This recipe is simple to make, yet
the breadcrumb-topped casserole makes it look as if you’ve been in the kitchen all day long.
1 10-ounce container refrigerated light Alfredo pasta sauce
1/2 cup milk
21/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped roasted red peppers
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 cup soft breadcrumbs
1 tablespoon butter, melted
1. Preheat oven to 350°F. Combine pasta sauce and milk in a large bowl. Stir in rice,
chicken, peas, roasted peppers, almonds (if using) and basil. Transfer to a 11/2-quart
2. Bake, covered, for 30 minutes. Uncover and stir. Combine breadcrumbs and melted
butter; sprinkle atop casserole. Bake, uncovered, until heated through and crumbs are
golden brown, 20 to 25 minutes. Let stand 5 minutes before serving.
Calories 456, Fat 16g (sat 8g), Cholesterol 97mg, Carbs 45g, Total sugars 7g, Protein 32g,
Fiber 3g, Sodium 672mg, Potassium 366mg.