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Chicken Alfredo and Rice Casserole
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 Facts
(Chicken Alfredo and Rice Casserole)
- Servings Per Recipe 4,
- 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) 1069,
- vit. C (mg) 40,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 117,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 672,
- Potassium (mg) 366,
- calcium (mg) 222,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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