Chicken Alfredo Rice Casserole
This comfort food classic is a big hit with kids who love the rich and creamy chicken Alfredo rice. Adults will love the Italian spin on an American casserole. Perfect for a cold and blustery winter night.
Ingredients
For the casserole:
- 1 (10 oz) container refrigerated light Alfredo pasta sauce or [half of this homemade Alfredo recipe]
- 1/2 cup milk Use only 1/4 cup if you are using the recipe for [homemade alfredo]
- 2 cups white rice or wild rice cooked
- 2 cups shredded rotisserie chicken
- 1 (10 oz) bag of frozen peas
- 1 jar roasted red sweet peppers drained and diced
- 1/4 cup slivered almonds
- 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil crushed
- Sprinkle of dried red pepper flakes
For the topping:
- 1 cup dried bread crumbs
- 1/3 cup parmesan cheese
- 2 Tbsp. butter melted
- 1/2 tsp of garlic salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the Alfredo sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil.
- Spray a 2-quart or 9 x 13-inch baking dish with cooking spray. Transfer the chicken and rice mixture to the baking dish.
- Bake, covered, for 30 minutes. Uncover and carefully stir the dish to ensure the middle gets nice and hot.
- Combine the topping ingredients; sprinkle over the top. Return to the oven.
- Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown.
- Let stand 5 minutes before serving.