Chicken Alfredo and Rice Casserole

Total Time
1hr 15mins
Prep
25 mins
Cook
50 mins

The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and "kicks it up a notch."

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Ingredients

Nutrition

Directions

  1. *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
  2. 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. 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.
Most Helpful

4 5

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!

4 5

This is a nice, easy, family-friendly casserole! I used fresh red peppers instead of bottled, otherwise made as specified. The breadcrumb topping was a great touch. We enjoyed this casserole very much - thanks for posting the recipe!