CHICKEN ALFREDO WITH RICE RECIPES

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CHICKEN ALFREDO AND RICE CASSEROLE | BETTER HOMES & GAR…



Chicken Alfredo and Rice Casserole | Better Homes & Gar… image

Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Number Of Ingredients 10

1 10 ounce container refrigerated light Alfredo pasta sauce
½ cup milk
2?½ cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
? cup chopped bottled roasted red sweet peppers
¼ 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

Steps:

  • 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 : Calories 456 calories, CarbohydrateContent 45 g, CholesterolContent 97 mg, FatContent 16 g, ProteinContent 32 g, SaturatedFatContent 8 g, SodiumContent 672 mg, SugarContent 7 g

CHICKEN ALFREDO AND RICE CASSEROLE RECIPE - FOOD.COM



Chicken Alfredo and Rice Casserole Recipe - Food.com image

The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and "kicks it up a notch."

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) container refrigerated low-fat alfredo sauce
1/2 cup milk
2 1/2 cups cooked white rice or 2 1/2 cups wild rice
2 cups cubed cooked chicken (to save time, can use cooked rotisserie chicken from the market)
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet pepper
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 cup soft breadcrumbs
1 tablespoon butter, melted

Steps:

  • *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
  • Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked 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 on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 374.1, FatContent 9.4, SaturatedFatContent 4, CholesterolContent 64.4, SodiumContent 205.1, CarbohydrateContent 46.1, FiberContent 2.4, SugarContent 3, ProteinContent 24.2

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