Monday, March 23, 2009

Chicken Alfredo and Rice Casserole

  • 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

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.

From Better Homes and Gardens

Submitted by Shelli

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