Ingredients
-
1
-
1/2
-
2 1/2
-
2
-
1
-
1/3
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Chicken Alfredo and Rice Casserole, The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and kicks it up a notch , This was well-received at our table with a few adjustments – I was concerned about there being no salt or pepper, so I did add those, and also sprinkled with Parmesan before baking instead of using the breadcrumbs (just because it was easier!) Also, I didn’t bake it anywhere near as long as the recipe instructs I think I went about 30 minutes, just until it was bubbly and the cheese started to brown a little Thanks for sharing – this will be made again in our home!
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Steps
|
1
Done
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*this Recipe Uses Rice That Has Been Already Cooked. I Cook Mine the Day Ahead, or Just Make It Before Starting This Recipe.*. |
|
2
Done
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Preheat Oven to 350 Degrees F. in a Large Bowl, Combine Pasta Sauce and Milk. Stir in Cooked Rice, Chicken, Peas, Sweet Peppers, Nuts and Basil. Transfer to 1 1/2-Quart Baking Dish. |
|
3
Done
|
Bake, Covered, 30 Minutes. Uncover and Stir. Combine Bread Crumbs and Melted Butter; Sprinkle on Top of the Casserole. Bake, Uncovered, 20 to 25 Minutes More or Until Heated Through and Crumbs Are Golden Brown. Let Stand 5 Minutes Before Serving. |
