Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken alfredo and rice casserole

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

BHG magazine recipe. This is a great recipe - Instead of the store bought sauce- try using the Homemade Alfredo Sauce recipe I posted for this recipe - It makes just enough for this recipe.

(2 ratings)
yield 4 servings
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For chicken alfredo and rice casserole

  • 10 oz
    refrigerated light alfredo pasta sauce or(homemade alfredo sauce)*
  • 1/2 c
    milk
  • 2 1/2 c
    cooked white rice or wild rice
  • 2 c
    cubed ,cooked chicken
  • 1 c
    frozen peas
  • 1/3 c
    chopped bottled roasted red bell peppers
  • 1/4 c
    toasted,slivered almonds, optional
  • 1 Tbsp
    snipped fresh basil or 1/2 teas. dried ,crushed basil
  • 1 c
    soft bread crumbs
  • 1 Tbsp
    butter,melted

How To Make chicken alfredo and rice casserole

  • 1
    Preheat oven to 350^ In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, peppers nuts and basil. Pour into a 1 1/2 quart baking dish or casserole dish. Bake,, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered, 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. --- *Note: If using my Homemade Alfredo Sauce don't use the 1/2 cup of milk above.
  • 2
    Homemade Alfredo Sauce: 1/2 cup butter, only 8 oz. cream cheese, room temperature 1 cup half and half,only 1/3 cup Parmesan cheese 1 Tablespoon garlic powder pepper and salt to taste In a medium saucepan, melt butter. When butter is almost melted, add the cream cheese in pieces,.Stir until butter and cream cheese are well blended. Add the half and half, Parmesan cheese, garlic powder and then shake pepper on top. Stir every few minutes. After well mixed and sauce-like, remove from heat and set aside to thicken up. Stirring every few minutes. Great on tortellini and to dip bread sticks in too! NOTE: use only 10 oz. of this sauce refrigerate remainder or use as a dipping sauce later.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT