Chicken Alfredo and Rice Casserole

I found this recipe in a magazine called Recipe.com (Fall 2012 issue).  It’s a collection of recipes from various magazines, including Better Homes & Gardens, where this recipe was originally printed.

I wasn’t sure about this recipe since the last rice/chicken casserole I tried was AWFUL.  But my husband and I both agreed this one is really good!  You’ll notice a lot of Notes at the bottom of the recipe but don’t let that scare you.  This recipe was SO easy!

Ingredients:

• 1 container (10 ounces) refrigerated light Alfredo pasta sauce
• ½ 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 peppers, chopped
• ¼ cup toasted slivered almonds (optional)
• 1 tablespoon snipped fresh basil, or ½ teaspoon dried
• 1 cup soft bread crumbs
• 1 tablespoon unsalted butter, melted

Directions:

Heat oven to 350.  In a large bowl, combine Alfredo sauce and milk.  Stir in rice, chicken, peas, roasted red peppers, almonds (if desired) and basil.  Transfer to a 1-1/2 quart baking dish and cover.

Bake covered, at 350 for 30 minutes.  Uncover and stir.  In a small bowl, combine bread crumbs and melted butter; sprinkle evenly over casserole.  Bake uncovered, at 350 for 20 to 25 minutes more or until heated through and crumbs are golden brown.  Let stand 5 minutes before serving.

NOTES:

1.       I couldn’t find refrigerated Alfredo sauce so I used a 15 oz. jar of Classico 4 cheese Alfredo sauce.

2.       Did you know you can freeze leftover rice? If you have any in your freezer, this would be a great recipe for it.

3.       I had shredded chicken in the freezer so I used that.  I didn’t even bother to thaw it – just broke it apart with my hands and threw it in.

4.       If you’re not a fan of peas, broccoli would work well, too.

5.       I will double the peppers next time.

6.       I did not use the almonds.

7.       I used Italian seasoned bread crumbs.

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