CHICKEN ALFREDO AND RICE CASSEROLE
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
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
PESTO CHICKEN AND RICE BAKE
This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
- Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
- Bake in the preheated oven for 30 minutes.
- Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 40.4 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 1.9 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 1116.5 mg, Sugar 2.7 g
CHICKEN ALFREDO AND RICE CASSEROLE
BHG magazine recipe. This is a great recipe - Instead of the store bought sauce- try using the Homemade Alfredo Sauce recipe I posted for this recipe - It makes just enough for this recipe.
Provided by Pat Duran
Categories Casseroles
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350^ In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, peppers nuts and basil. Pour into a 1 1/2 quart baking dish or casserole dish. Bake,, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered, 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. --- *Note: If using my Homemade Alfredo Sauce don't use the 1/2 cup of milk above.
- 2. Homemade Alfredo Sauce: 1/2 cup butter, only 8 oz. cream cheese, room temperature 1 cup half and half,only 1/3 cup Parmesan cheese 1 Tablespoon garlic powder pepper and salt to taste In a medium saucepan, melt butter. When butter is almost melted, add the cream cheese in pieces,.Stir until butter and cream cheese are well blended. Add the half and half, Parmesan cheese, garlic powder and then shake pepper on top. Stir every few minutes. After well mixed and sauce-like, remove from heat and set aside to thicken up. Stirring every few minutes. Great on tortellini and to dip bread sticks in too! NOTE: use only 10 oz. of this sauce refrigerate remainder or use as a dipping sauce later.
CHICKEN ALFREDO RICE CASSEROLE
Prepare ready-made Alfredo sauce and a blend of both fresh and frozen vegetables for our easy Chicken Alfredo Rice Casserole. It has all the amazing cheesy flavors of Alfredo noodles but with rice casserole. You don't miss out on the noodles in this comfort food Chicken Alfredo Rice Casserole.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix Alfredo sauce and milk in large bowl until blended. Stir in rice, chicken, broccoli, peppers, nuts, and basil. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
- Bake 30 min.; stir. Combine bread crumbs, cheese and butter; sprinkle over casserole.
- Bake, uncovered, 10 min. or until casserole is heated through and crumbs are golden brown.
Nutrition Facts : Calories 600, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
CHICKEN/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE
It's getting cold outside, and the falling leaves are carpeting the grass in multi-hued colors of browns, reds, yellows and oranges... It's Autumn, and time for some hearty soups, stews, and casseroles. I played around with this one in the test kitchen, while I was cooking, so when I started, I wasn't sure what was going...
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. Gather your ingredients. At this point, I usually show you all the ingredients; however, since I started this recipe with no clear idea of what I was going to put into it... I didn't have a photo of the ingredients.
- 2. Cook the rice according to package directions, and shave a few minutes off the cooking time.
- 3. Chef's Note: Standard rice calls for twice the water to the uncooked rice. For this recipe of 1.5 cups of rice, use 1/3 less water.
- 4. Cut up the broccoli into bite-sized pieces and reserve.
- 5. Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.
- 6. Clean the mushrooms, remove the stems, and then thinly slice.
- 7. Finely dice the onions, and reserve. I forgot to take a photo of this step. My Bad.
- 8. Add two tablespoons of butter to a skillet over medium high heat.
- 9. Add the sliced mushrooms and diced onions, to the pan.
- 10. Sauté the mushrooms and onions until tender, about 4 to 5 minutes.
- 11. Remove from pan, and reserve.
- 12. Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.
- 13. Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.
- 14. Remove chicken from the pan, and reserve.
- 15. Wipe the skillet out, and reserve for the Alfredo sauce.
- 16. Chef's Note: You could always do the Alfredo sauce in a nice sauce pan, but why bother... this keeps the kitchen mess down to a minimum.
- 17. Place a rack in the middle position, and preheat the oven to 350f (176c).
- 18. THE ALFREDO SAUCE
- 19. In the skillet add the butter, and melt over medium heat, until the foaming subsides.
- 20. Add the minced garlic, and cook until fragrant, about 2 minutes.
- 21. Chef's Note: Keep the garlic moving, and don't allow to brown or burn.
- 22. Add the cream cheese to the pan, and begin to whisk into the garlic.
- 23. Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.
- 24. Stir using a whisk until the mixture is smooth, about 2-3 minutes.
- 25. Chef's Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.
- 26. Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.
- 27. Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.
- 28. Add the Parmesan cheese; plus the pepper and salt, to taste
- 29. Whisk until fully incorporated.
- 30. Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.
- 31. Pour the Alfredo sauce over the ingredients, and fold together, until mixed.
- 32. Pour the ingredients into a baking dish.
- 33. Top with the panko breadcrumbs.
- 34. Chef's Note: To kick it up a bit, I added some freshly ground black pepper, and some cayenne to the panko breadcrumbs before adding to the casserole.
- 35. Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.
- 36. Chef's Note: Mine went the full 40 minutes, and in the last 10 minutes, I turned the oven temp up to 400f (205c), to brown the top a bit.
- 37. Chef's Note: This came out exactly the way that I hoped it would. The dish had just the right amount of seasoning without being too heavy. And it wasn't too wet or too dry.
- 38. Serve with a nice side salad, and some crusty French bread. Enjoy.
- 39. Keep the faith, and keep cooking.
ALFREDO CREAMY CHICKEN & RICE BAKE
Steps:
- 1.) Preheat oven to 400 degrees, if desired season chicken with salt and pepper.
- 2.) In 13 x 9-inch baking dish, thoroughly combine Ragu Cheese Creations Classic Alfredo Sauce, broth, uncooked rice and tomato; arrange chicken on rice mixture.
- 3.) Cover with aluminum foil and bake 35 min. Remove foil and continue to cook chicken an additional 10 min or until chicken is no longer pink.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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