Recipe

Chicken Alfredo And Rice Casserole Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 4 months ago This classic chicken and rice casserole is quick and easy. Refrigerated pasta sauce takes the place of soup as a rich, no-fuss base, while leftover cubed chicken -- roasted or fried -- keeps the whole dish simple Prep:25m Cook:50m Servings:4	Fluffy24
	no hassle dinner

Does this look good? Yeah! / Nope

Recent Gawkers

annznc

cabincra

mariajen

debwin

jennkl

fluffy24

Ingredients

1 10-oz. 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 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed

1 cup soft bread crumbs

1 Tbsp. butter, melted

Directions

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.

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this