This quick-and-easy one-pot casserole is colorful and full of flavor. Refrigerated Alfredo pasta sauce and milk are used as a base to cook the rice and peas. Use leftover chicken, either grilled or baked, to make it even easier. The breadcrumbs make a nice crusty top, while the rice underneath is rich and creamy.
Nutrition Facts * Calories456, * Total Fat (g)16, * Saturated Fat (g)8, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)2, * Cholesterol (mg)97, * Sodium (mg)672, * Carbohydrate (g)45, * Total Sugar (g)7, * Fiber (g)3, * Protein (g)32, * Vitamin C (DV%)68, * Calcium (DV%)22, * Iron (DV%)21, * Percent Daily Values are based on a 2,000 calorie diet
ingredients
- 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
directions
- 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.
