Close
Ingredients
| refrigerated buttermilk biscuit dough: 10 oz |
| whole milk: 1 cup |
| wild rice: 2 cups |
| chicken breasts: 1 breast |
| frozen peas: 1 cup |
| almonds (ground): 1 cup |
| fresh basil (chopped): 1 tsp |
| bread crumbs: 1 cup |
| unsalted butter: 1 tsp |
Chicken alfredo and rice casserole
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
50 min -
Servings
4 serving(s)
Tags
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.