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!
- 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
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.
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.