310 comments
Ingredients:
1 10 ounce 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 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 tablespoon butter, melted
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.
Submitted by Sue from Montana
by DLWFORUS
February 19, 2013
delicious
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by AZACOB
August 16, 2012
by BOBLAT9
July 18, 2012
by BOOBEAT1984
June 01, 2012
by SCHEEPY
February 29, 2012
by FAMJR
February 29, 2012
by SANDY413
February 28, 2012
Made chicken alfredo last week from scratch. Got recipe from here and it was very good.
by CHRISUSA46
February 28, 2012
even "light" Alfredo sauce has high fat and sodium numbers but thanks.
by HEATHER (OHIO)
February 28, 2012
I was thinking the same thing. You can make your own alfredo sauce with spray butter (yep, just pour it in the pan), a little skim milk and some reduced fat parm cheese.
by NAPOLEONBAKER
February 28, 2012
I would keep the peppers but maybe substitute some noodles for the rice.
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