Here’s a tasty all-in-one casserole that will be a hit at any get-together! The use of bottled pasta sauce helps cut down on prep time.
Chicken and Rice Casserole with Tomato Alfredo Sauce
Here’s a tasty all-in-one casserole that will be a hit at any get-together! The use of bottled pasta sauce helps cut down on prep time.
Ingredients
Chicken and Rice Casserole with Tomato Alfredo Sauce
- 2 teaspoons olive oil
- 1 teaspoon Butter
- 1 kilo Chicken (use boneless chicken thigh fillets), each fillet sliced into four pieces
- 200 Grams bacon chopped
- 1 can (400-grams) canned diced tomatoes drained
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 2 teaspoons parmesan cheese
- 1/4 teaspoon Salt
- 3/4 Cup milk divided
- 1 (300-ml) bottle Alfredo Pasta Sauce (we used Bertolli)
- 4 cups rice cooked
- 3/4 Cup frozen peas
- 1/4 Cup almonds (slivers), toasted
- 1/2 Cup mozzarella cheese grated
- 1/2 Cup fresh breadcrumbs
Instructions
- Add oil and butter to a pan over medium heat. Add chicken slices and sauté until cooked through. Add bacon and cook until brown. Set aside half of the bacon.
- Add tomatoes, basil, thyme, parmesan cheese, salt, and 1/4 cup fresh milk. Stir continuously for about one minute.
- Continue to simmer sauce for another 10 to 12 minutes or until sauce has reduced by half. Set aside.
- Preheat oven to 350°F. In a large bowl, combine Alfredo sauce and 1/2 cup milk.
- Stir in cooked rice, peas, and almonds. Mix until well combined. Transfer to a 9X9-inch baking dish.
- Top rice mixture with sautéed chicken, bacon, and tomato sauce. Sprinkle mozzarella cheese on top ofchicken, followed by breadcrumbs.
- Bake, covered in foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes or until breadcrumbs are golden. Let stand for 5 minutes before serving.
Tried this recipe?Let us know how it was!
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