Login to Save Like

Ingredients

• 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

Description

This Classic Chicken And Rice Casserole Is Quick And Easy. Refrigerated Pasta Sauce Takes The Place Of Soup As A Rich, No-fuss Base, While Leftover Cubed Chicken -- Roasted Or Fried -- Keeps The Whole Dish Simple

Group Recipes