Chicken alfredo and Rice Casserole
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- 10 oz
- refrigerated light alfredo pasta sauce or(homemade alfredo sauce)*
- 1/2 c
- 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
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.
If using my Homemade Alfredo Sauce don't use the 1/2 cup of milk above.
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.