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–+ servings

Skinny Chicken Alfredo and Wild Rice Casserole

Skinny Chicken Alfredo and Wild Rice Casserole

Ingredients
  

  • 1 (10 oz.) container Buitoni refrigerated light Alfredo pasta sauce, see shopping tips
  • ½ cup fat-free cottage cheese
  • ¾ cup wild rice, uncooked (2½ cups cooked)
  • 2 cups chicken, cooked and diced
  • 1 cup frozen peas, rinsed and drained
  • ⅓ cup chopped bottled roasted red sweet peppers, see shopping tips
  • Fresh ground pepper
  • 1 tablespoon Parmesan cheese, for topping

Instructions
 

  • Prepare wild rice according to the package instructions.
  • While rice is cooking, preheat oven to 350 degrees. Coat a 9 x 9-inch baking dish with cooking spray.
  • In a large bowl, combine Alfredo sauce and cottage cheese. Stir in cooked rice, chicken, peas, roasted red peppers and season with ground pepper.  Transfer to the baking dish.  Sprinkle Parmesan cheese evenly over the top.
  • Bake, covered, 40-45 minutes until golden brown.
  • Let stand 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 303kcalCarbohydrates: 28gProtein: 29gFat: 8gSodium: 507mgFiber: 3gSugar: 5gBlue Smart Points: 5Green Smart Points: 7Plus Points: 8