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Chicken Alfredo and Rice Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.2532
Energy (kCal)2391.5945
Carbohydrates (g)391.4031
Total fats (g)69.1749
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    alfredo sauce 1 container refrigerated low-fat - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    white rice 2 1/2 cups cooked 1688.125 369.7688 32.9762 3.0525
    chicken 2 cups cubed cooked cooked - - - -
    pea 1 cup 41.16 7.399 2.7439999999999998 0.196
    red pepper 1/3 cup chopped bottled roasted sweet 20.0 4.405 0.935 0.22
    almond 1/4 cup slivered toasted 481.78 0.0 0.0 54.5
    basil 1 tablespoon snipped crushed 0.6095 0.0702 0.0835 0.017
    breadcrumb 1 cup soft - - - -
    butter 1 tablespoon melted 85.5 3.9285 2.6715 7.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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