Chicken Alfredo and Rice Casserole

Ingredients

• Alfredo

  The Fresh Market

  10 oz or 284g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• White rice

  Long-grain, regular, raw, enriched

  2 ½ cup or 463g

• Chicken

  Chunk, in Water - Kroger

  2 cup or 568g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Red bell pepper

  Sweet, raw

  ⅓ cup, chopped or 50g

• Almonds

  Nuts, raw

  ¼ cup, slivered or 27g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

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.
3. (source: https://www.bhg.com/recipe/chicken/chicken-alfredo-and-rice-casserole/)

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