Friday, May 16, 2008

Dinner Tonight?

You betcha!

Chicken Alfredo and Rice Casserole

1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 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 red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted

1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.


Leslie Herbert said...

This sounds so yummy Mo! I NEED to try this one!

happymamaof3 said...

we are definitly trying this! and perhaps "Tonight" .
...side note my middle gal goes by "Mo" short for Simone

Tanya said...

That does sound d-lish! I'm going to have to try it soon.