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Chicken Alfredo and Rice Casserole with Homemade Alfredo Sauce

Chicken Alfredo is a classic Italian Dish. This recipe combines Chicken Alfredo with wild rice (or quinoa) and includes a quick and easy recipe for homemade Alfredo sauce for a delicious casserole with a hint of garlic with optional Parmesan cheese and almond slivers toppings.

Ingredients

For the Alfredo sauce:

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

For the main dish:

1 cup or more of Alfredo sauce (you can use a 10 ounce package of commercial sauce, but homemade is best)
1/2 cup milk (preferably organic, raw would be better and raw goat milk ideal)
2 1/2 cups cooked wild rice (or substitute quinoa, if desired)
2 cups cubed cooked chicken (preferably cage free organic chicken)
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 teaspoon minced or powdered garlic
1 cup soft bread crumbs (gluten free if available)
1 tablespoon butter, melted
Parmesan cheese (optional)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

For the Alfredo sauce:

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

For the main dish:

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 along with other chosen toppings. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Makes 4 servings

Original pasta sauce recipe source: http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/

Original main dish recipe and image source: http://www.recipe.com/chicken-alfredo-and-rice-casserole

    

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