Chicken Alfredo And Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This traditional chicken and rice casserole is quick and easy. 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 cup soft bread crumbs |
1 tbsp. butter, melted |
Directions:
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.
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