Chicken Alfredo and Rice Casserole

Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best.


Chicken Alfredo and Rice Casserole

by 102  people


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Ingredients
  • 1  10  ounce 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   tablespoon 
    snipped fresh basil or 1/2 tsp. dried basil, crushed
  • 1   cup 
    soft bread crumbs
  • 1   tablespoon 
    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. Serves 4.
Nutrition information
Per Serving: cal. (kcal) 456, Fat, total (g) 16, chol. (mg) 97, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 32, vit. A (IU) 1068.98, vit. C (mg) 40.15, Thiamin (mg) 0.42, Riboflavin (mg) 0.28, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.55, Folate (g) 116.92, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 672, Potassium (mg) 366, calcium (mg) 222.13, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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