When I think Alfredo, I think a big, flat noodle like fettuccine. Maybe as a white sauce for pizza. I’m glad I found this other way to use it.

Chicken Alfredo and Rice Casserole

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So many textures in this dish with the chicken, rice, pepper and almonds.

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Using pre-made Alfredo sauce and pre-cooked chicken makes this so easy.

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In a big serving bowl.

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A great hearty dish. Give it a try!

Chicken Alfredo and Rice Casserole

Prep Time: 25 mins


1 10 ounce 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 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 tablespoon butter, melted


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.

Nutritional Info: Per Serving: cal. (kcal) 456, Fat, total (g) 16, chol. (mg) 97, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 32, vit. A (IU) 1069, vit. C (mg) 40, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 117, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 672, Potassium (mg) 366, calcium (mg) 222, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet


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Categories: Baking3, Chicken2, Italian, Main Dish 3, Recipes

Author:The Ranting Chef

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