Chicken Alfredo

Name: Chicken Alfredo
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

10 ingredients

1 steps

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

Directions

1

{"0":"Directions","1":"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.","3":"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.","5":"Nutrition Facts","6":"Calories456, Total Fat (g)16, Saturated Fat (g)8, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)2, Cholesterol (mg)97, Sodium (mg)672, Carbohydrate (g)45, Total Sugar (g)7, Fiber (g)3, Protein (g)32, Vitamin C (DV%)68, Calcium (DV%)22, Iron (DV%)21, Percent Daily Values are based on a 2,000 calorie diet"}