Ready-made Alfredo sauce and a blend of both fresh and frozen veggies makes this chicken and rice casserole a breeze to prepare.
What You Need
Original recipe yields 4 servings
1-1/2 cups CLASSICO Creamy Alfredo Pasta Sauce
1/2 cup milk
2 cups cooked long grain & wild rice
2 cups chopped cooked chicken
1-1/2 cups frozen broccoli florets
1/3 cup chopped drained roasted red pepper s
1/4 cup PLANTERS Slivered Almonds, toasted
1 Tbsp. chopped fresh basil
1/2 cup panko bread crumbs
1/4 KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted
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Let's Make It
Heat oven to 350ºF.
Mix Alfredo sauce and milk in large bowl until blended. Stir in rice, chicken, broccoli, peppers, nuts, and basil. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
Bake 30 min.; stir. Combine bread crumbs, cheese and butter; sprinkle over casserole.
Bake, uncovered, 10 min. or until casserole is heated through and crumbs are golden brown.
This creamy casserole can be balanced out by serving it with a fresh mixed green salad tossed with chopped fresh vegetables and your favorite KRAFT Lite Dressing.
How to Chop Fresh Leafy Herbs
To easily chop fresh leafy herbs, such as cilantro, parsley, basil, mint and sage, pick the leaves from the stems and place on a cutting board. Using a chef's knife and holding the tip end down, cut back and forth across the herbs. Be sure that your knife is sharp - a dull knife will bruise the leaves. Use the herbs as soon as possible after chopping.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.