Chicken Alfredo and Rice Casserole

chicken alfredo and rice casserole

Chicken Alfredo and Rice Casserole


  • 1 10-oz. containerrefrigerated light Alfredo pasta sauce
  • 1/2 cupmilksee savings
  • 2-1/2 cupscooked white rice or wild rice
  • 2 cupscubed cooked chicken
  • 1 cupfrozen peas
  • 1/3 cupchopped bottled roasted red sweet peppers
  • 1/4 cupslivered almonds, toasted (optional)
  • 1 Tbsp.snipped fresh basil or 1/2 tsp. dried basil, crushed
  • 1 cupsoft bread crumbs
  • 1 Tbsp.butter, melted


  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.
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