Chicken Alfredo and Rice Casserole |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and kicks it up a notch. Ingredients:
1 (10 ounce) container refrigerated low-fat alfredo sauce |
1/2 cup milk |
2 1/2 cups cooked white rice or 2 1/2 cups wild rice |
2 cups cubed cooked chicken (to save time, can use cooked rotisserie chicken from the market) |
1 cup frozen peas |
1/3 cup chopped bottled roasted red sweet pepper |
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 |
Directions:
1. *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
2. Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
3. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. 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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