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Chicken Alfredo and Rice Casserole
Servings: 4
Ingredients
1 10 ounce container refrigerated Alfredo pasta sauce (I used Rana)
½ cup milk
2 ½ cups cooked white rice or wild rice (I cooked a package of Uncle Ben’s white and wild rice using chicken broth, used whole package)
2 cups cubed cooked chicken (I used 2 cans of Costco chicken breast, drained. I used the broth in the rice.)
1 cup frozen peas
⅓ cup chopped bottled roasted red sweet peppers
¼ cup slivered almonds, toasted
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed (I used about a full teaspoon of dried basil)
Salt, pepper and garlic powder to taste, optional
1 cup soft bread crumbs (I used sourdough)
1 tablespoon butter, melted
Directions
Step 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.
Step 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.
Charlene’s notes 2-24-2022: This was very tasty. I used 2 cans of Kirkland (Costco) chicken breast, drained. I used the broth as part of the liquid to cook the Uncle Ben’s white and wild rice. I used the whole package of the rice mix. I taste tested it after I mixed it all up and added some salt, fresh ground pepper and garlic powder to taste.
Servings: 4
Ingredients
1 10 ounce container refrigerated Alfredo pasta sauce (I used Rana)
½ cup milk
2 ½ cups cooked white rice or wild rice (I cooked a package of Uncle Ben’s white and wild rice using chicken broth, used whole package)
2 cups cubed cooked chicken (I used 2 cans of Costco chicken breast, drained. I used the broth in the rice.)
1 cup frozen peas
⅓ cup chopped bottled roasted red sweet peppers
¼ cup slivered almonds, toasted
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed (I used about a full teaspoon of dried basil)
Salt, pepper and garlic powder to taste, optional
1 cup soft bread crumbs (I used sourdough)
1 tablespoon butter, melted
Directions
Step 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.
Step 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.
Charlene’s notes 2-24-2022: This was very tasty. I used 2 cans of Kirkland (Costco) chicken breast, drained. I used the broth as part of the liquid to cook the Uncle Ben’s white and wild rice. I used the whole package of the rice mix. I taste tested it after I mixed it all up and added some salt, fresh ground pepper and garlic powder to taste.
this is supper tonight
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