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Chicken Alfredo and Rice Casserole

Makes: 4 servings
Prep 25 mins Bake 350°F 50 mins
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 (g) 117,
  • Cobalamin (Vit. B12) (g) 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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