Chicken Alfredo and Rice Casserole

Ingredients
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1 10 ounce container refrigerated light Alfredo pasta sauce
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½ cup milk
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2 ½ cup cooked white rice or wild rice
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2 cup cubed cooked chicken
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1 cup frozen peas
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⅓ cup chopped bottled roasted red sweet peppers
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¼ cup slivered almonds, toasted (optional)
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1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
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1 cup soft bread crumbs
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1 tablespoon butter, melted
Directions
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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.
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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 (per serving)
456 | Calories |
16g | Fat |
45g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 456 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 8g | 40% |
Cholesterol 97mg | 32% |
Sodium 672mg | 29% |
Total Carbohydrate 45g | 16% |
Total Sugars 7g | |
Protein 32g | 64% |
Vitamin C 40.2mg | 45% |
Calcium 222.1mg | 17% |
Iron 3.8mg | 21% |
Potassium 366mg | 8% |
Folate, total 116.9mcg | |
Vitamin B-12 0.4mcg | |
Vitamin B-6 0.6mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.