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Thursday, August 16, 2012

Chicken Alfredo Rice Casserole


  •  10 ounces Light Alfredo pasta sauce
  • 1/2 c. milk
  • 2 1/2 c. cooked rice {white, brown, or wild rice}
  • 2 c. cubed cooked chicken
  • 1 c. frozen peas
  • 1/4 c. slivered almonds, toasted
  • 1 T. snipped fresh basil or 1/2 t. dried basil, crushed
  • 1 c. soft bread crumbs
  • 1 T. butter, melted
  • Salt and Pepper to taste
 Preheat oven to 350 degrees F. In a large bowl combine pasta sauce and milk.  Stir in rice, chicken, peas, nuts, and basil. Transfer to a 1 1/2 quart baking dish.
Bake covered for 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered 20-25 minutes or until heated through and crumbs are golden brown.

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