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Chicken Alfredo and Rice Casserole

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“The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and "kicks it up a notch."”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
Metric

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.

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