Chicken Alfredo Rice Casserole
Creamy chicken alfredo rice casserole comes together quickly with a rotisserie chicken, frozen veggies and leftover rice. Stir together and bake for a cozy dinner on a busy night.
Ingredients
For the Casserole Base:
- Alfredo sauce 1 (10 oz) container refrigerated sauce or homemade Alfredo sauce, see notes
- 1/2 cup milk see notes
- 4 cups cooked white rice or wild rice from 2 cups uncooked rice
- 2 cups shredded rotisserie chicken
- 1 (10 oz) bag of frozen peas
- 1 jar roasted red sweet peppers drained and diced
- 1/4 cup slivered almonds
- 1 tablespoon fresh basil or 1/2 teaspoon dried basil
- Sprinkle of dried red pepper flakes
For the Breadcrumb Topping:
- 1 cup dried bread crumbs I use panko
- 1/3 cup grated parmesan cheese
- 2 tablespoons butter melted
- 1/2 teaspoon garlic salt
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the Alfredo sauce and milk. Stir in the cooked rice, shredded chicken, peas, sweet peppers, almonds, and basil.
- Transfer the chicken and rice mixture to the prepared baking dish. Bake, covered, for 30 minutes. Uncover the dish and carefully stir the casserole to ensure the middle gets nice and hot.
- Combine the topping ingredients in a small bowl until the breadcrumbs are evenly coated in the butter. Sprinkle them over the top of the casserole and return the dish to the oven.
- Bake the casserole, uncovered, 20 to 25 minutes more or until heated through and the breadcrumbs are golden brown.
- Let stand 5 minutes before serving.