Chicken Alfredo and Rice Casserole



  • 10 oz. jar Light Alfredo sauce
  • 1/2 c. milk
  • 1 c. shredded mozzarella cheese
  • 2 chicken breasts, baked and diced
  • 1/2 package of frozen peas (14.4oz.)
  • red bell pepper, diced
  • 1 c. Panko breadcrumbs
  • 1 Tbsp. butter, melted
  • Nature’s Seasoning


  1. Preheat oven to 400*.
  2. In a large 9×13″ glass baking dish, combine all of the ingredients except the Panko and melted butter. Stir together to combine.
  3. Pour melted butter into a small bowl and toss with breadcrumbs until moisture is distributed evenly. Sprinkle onto top of casserole.
  4. Bake for 30 minutes until the casserole is bubbly and the breadcrumbs are slightly browned.

Yields approximately 4 servings.

Eat, Bork, and Be Merry!


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