What You Need:
1 (10 oz.) jar Alfredo pasta sauce
1/2 C milk
2 1/2 C wild rice, cooked
2 C chicken, cooked and cubed
1 C of frozen peas
1/3 C bottled roasted red sweet peppers, chopped
1/4 C slivered almonds, toasted
1/2 t dried basil
1 C soft bread crumb
1 T of butter, melted
How to Make It:
Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.
Place the pasta sauce into a large mixing bowl.
Pour the milk into the bowl and stir until well blended.
Fold in the rice, chicken, peas and sweet peppers.
Add the almond slivers and basil and stir again until well combined.
Transfer the mixture into an ungreased 1 1/2 qt. casserole dish.
Cover and bake 30 minutes.
Place the bread crumbs into a mixing bowl.
Pour the melted butter over the crumbs and toss to coat well.
Sprinkle the bread crumb mixture over the top of the casserole being sure to reach the edges of the casserole.
Return the casserole to the oven, uncovered, and bake an additional 20 minutes or until the crumbs are a golden brown.
Makes 4 servings
Preparation time: approximately 25 minutes
Baking time: approximately 50 minutes
Total time: approximately 1 hour 15 minutes
If you don’t have cooked rice on hand use 1 C of uncooked rice and prepare as directed on the package. White rice can also be substituted for the wild rice. To toast almond slivers place them on an ungreased cookie sheet in a 350 degree oven. Stirring often toast for 5 minutes or until a golden brown.
