Chicken Alfredo And Rice Casserole Recipe

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Ingredients:

Serving

1 10- oz. container refrigerated light alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white 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
1 cup soft bread crumbs
1 tbsp. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	720.25 Kcal (3016 kJ)
Calories from fat	368.07 Kcal
		% Daily Value*
Total Fat	40.9g	63%
Cholesterol	105.18mg	35%
Sodium	1206.81mg	50%
Potassium	535.19mg	11%
Total Carbs	60.83g	20%
Sugars	6.22g	25%
Dietary Fiber	3.13g	13%
Protein	27.69g	55%
Vitamin C	25.3mg	42%
Iron	8.5mg	47%
Calcium	130.5mg	13%

Amount Per 100 g
Calories	181.84 Kcal (761 kJ)
Calories from fat	92.92 Kcal
		% Daily Value*
Total Fat	10.32g	63%
Cholesterol	26.55mg	35%
Sodium	304.68mg	50%
Potassium	135.12mg	11%
Total Carbs	15.36g	20%
Sugars	1.57g	25%
Dietary Fiber	0.79g	13%
Protein	6.99g	55%
Vitamin C	6.4mg	42%
Iron	2.1mg	47%
Calcium	33mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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