Alfredo Rice Casserole Recipe 435

ALFREDO RICE CASSEROLE

Alfredo Rice Casserole image

Rice lovers won't be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.-Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1-1/3 cups refrigerated Alfredo sauce
1 cup cooked brown rice
1 cup cooked wild rice
1 cup marinated quartered artichoke hearts, chopped
8 bacon strips, cooked and crumbled
2 green onions, thinly sliced
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup chicken broth
1 garlic clove, minced
1/2 teaspoon pepper

Steps:

Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 20-25 minutes or until bubbly.

Nutrition Facts : Calories 418 calories, Fat 32g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 1191mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ALFREDO RICE CASSEROLE RECIPE - (4.3/5)

Alfredo Rice Casserole Recipe - (4.3/5) image

Provided by á-41473

Number Of Ingredients 11

Ingredients

1-1/3 cups refrigerated Alfredo sauce
1 cup cooked brown rice
1 cup cooked wild rice
1 cup marinated quartered artichoke hearts, chopped
8 bacon strips, cooked and crumbled
2 green onions, thinly sliced
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup chicken broth
1 garlic clove, minced
1/2 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

CHICKEN ALFREDO AND RICE CASSEROLE

Chicken Alfredo and Rice Casserole image

The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and "kicks it up a notch."

Provided by TasteTester

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) container refrigerated low-fat alfredo sauce
1/2 cup milk
2 1/2 cups cooked white rice or 2 1/2 cups wild rice
2 cups cubed cooked chicken (to save time, can use cooked rotisserie chicken from the market)
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet pepper
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 cup soft breadcrumbs
1 tablespoon butter, melted

Steps:

*This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 374.1, Fat 9.4, SaturatedFat 4, Cholesterol 64.4, Sodium 205.1, Carbohydrate 46.1, Fiber 2.4, Sugar 3, Protein 24.2

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