Chicken Alfredo and Rice Casserole
10 ounce container refrigerated light Alfredo pasta sauce
cups cubed cooked chicken
cup frozen peas
cup chopped bottled roasted red sweet peppers
cup slivered almonds, toasted (optional)
cup soft bread crumbs
tablespoon butter, melted
- 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. Serves 4.
Nutrition Facts(Chicken Alfredo and Rice Casserole)
- Per serving:
- 456 kcal cal.,
- 16 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 97 mg chol.,
- 672 mg sodium,
- 45 g carb.,
- 3 g fiber,
- 7 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet